 Any bread product made that does not contain yeast

 Because you don’t have to wait for the dough to rise (as with yeast)

 Muffins  Biscuits  Banana Bread  Pancakes  Donuts  Dumplings  Waffles

 Good flavour  Tender crumb  Moistness  Even grain ◦ Holes distributed evenly  Good color  Good shape

Each Ingredient Serves a Vital Function  Flour  Liquid  Leavening Agent  Eggs  Sugar  Shortening/Butter/Oil (fat)

 Loaded with starch and some protein ◦ Starch: Color and Flavor  Carbohydrates (85-95% of flour mass) fat Protein Starch

 Flavor  Some Structure

 Protein provides structure of bread (15-5%) Protein in Flour is Called Gluten  Gluten Man

 Provides structure to baked good ◦ Activated when liquid is mixed with flour  Gluten= Strength  The more you work gluten, the stronger it becomes ◦ Work = Stirring, kneading, tossing

Causes Baked Goods To Rise

 Cause Chemical Reactions  Releases Carbon Dioxide ◦ Creates air pockets in baked goods

 Must be combined with acid to make bubbles ◦ Lemon juice, buttermilk, yogurt  Must be baked ASAP or it will loose bubbles

 Reacts 2 times: ◦ Once when it hits liquid ◦ Once when it’s heated

 Protein ◦ strengthens structure  Leavening: ◦ Heat + egg = Steam ◦ Trapped steam=leavening  Enriches product ◦ Makes product richer  Eggwash Makes outsides glossy

 Adds sweetness  Allows for browning of product (carbohydrates carmelize)

 Adds ◦ Tenderness ◦ Texture  Solid fat responsible for the “flake” in biscuits and pie

 Acts as a binder  Gets the leavening agent going  activates gluten power

 Pour Batter  Drop Batter  Soft Dough

 Pancakes, waffles, popovers ◦ Liquid and pour- able

 Muffins, Loaf breads  Cannot handle with hands  Thicker than pour batter

 Biscuits, Scones, Dumplings  you can handle with floured hands

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 Measure Exactly and Correctly ◦ Recipes are formulas for success ◦ Use the right measure device

 Mix ingredients QUICKLY and ONLY ENOUGH to blend  If you OVERMIX, you will have a ◦ Tough product ◦ Product that has failed to rise ◦ Crappy Quickbread ◦ Lumps are GOOD

 Use the Right Mixing Method

#1 The creaming method #2 The 2-Bowl Method #3 Pastry Method

 Step 1: Beat Solid fat with sugar ◦ beat until SUPER light and Fluffy (usually 3-5 minutes)  Step 2: Add Eggs ◦ One at a time until totally incorperated  Step 3: Alternate flour (+dry stuff) with liquid

 Tender, fluffy, cake like

 After you add the flour, mixture is over beaten ◦ Stop mixing before you think you should  Lumps are Good

Crepes, pancakes, waffles, some muffins

 1 bowl Wet ◦ Liquid, eggs, fat Add to  1 Bowl Dry ◦ Flour, salt, sugar, leavening  Whisk Wet mixture into dry until it is just blended

 Over-mixing:  Why Bad? ◦ Protein is over -developed and prevents quickbread from full rising  Tough product

Steps: 1. Solid fat cut into dry ingredients 2. Cold liquid stirred in 3. Gently stirred then kneaded to form dough 4. Cut into shapes

 Fat is broken up into small pieces coated with flour  Two reasons: Tender + Flaky ◦ Tender: Flour coated with fat cannot fully develop gluten  tenderness ◦ Flaky: Cold fat separates flour gluten into layers  These are the Flakes

 Overworking dough ◦ Too warm, fat too distributed  Leads to  flake-less not flake-full crust  Hockey pucks