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Quick and Yeast Breads PowerPoint

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Quick and Yeast Breads PowerPoint

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

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