quick and yeast breads powerpoint
TRANSCRIPT
![Page 1: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/1.jpg)
Quick & Yeast BreadsIngredients and Functions
![Page 2: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/2.jpg)
Quick Breads
Biscuits
Muffins
Banana-type Breads
Popovers & Cream Puffs
Pancakes & Waffles
Coffee Cake
Yeast Breads
Sandwich Bread
Rolls
English Muffins
Raised Doughnuts
Soft Pretzels
Pizza Dough
![Page 3: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/3.jpg)
Eggs
Help incorporate air into baked products
Add color and flavor
Add shine when brushed on before baking
![Page 4: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/4.jpg)
Flour
Foundational ingredient in all breads
Adds structure to baked products
Forms the protein gluten when moistened
Gluten: a protein that gives strength and elasticity to batters and doughs
Formed when you combine flour and liquid, and then knead/stir
Will overdevelop if mixed/kneaded for too long
(Think about chewing gum for a really, really long time…)
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Sugar
Adds sweetness and tenderizes (softens)
Browns the crust of baked products
Brown sugar has a distinct flavor (molasses) and creates moister baked products
![Page 6: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/6.jpg)
Fat
Tenderizes (keeps baked products soft)
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Liquid
Provides moisture necessary for combining ingredients
Combines with flour to form gluten
![Page 8: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/8.jpg)
Leavening Agent (Chemical)
Allows baked products to rise and become larger
Produces CO2 (carbon dioxide) when moistened which creates a lighter, less dense product
Too much leavening agent = collapsed product
Not enough leavening agent = small, compact product
Quick Breads: Baking Soda, Baking Powder
Yeast Breads: Yeast
![Page 9: Quick and Yeast Breads PowerPoint](https://reader035.vdocument.in/reader035/viewer/2022081507/5551e15db4c905f56f8b4783/html5/thumbnails/9.jpg)
Leavening Agent(Natural)
Steam: Produced when liquid ingredients reach high temperatures and escape during baking
Air: Incorporated by beating eggs, creaming together fat and sugar, folding doughs, and whisking batters
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Bread Making Tips
To keep baked products light and tender:
DON’T OVER-MIX QUICK BREADS!
DON’T OVER-KNEAD YEAST BREADS!