1. Breads

2. It’s the leavening agent that defines the type:
Quick Breads
Muffins
Pancakes
banana bread
Coffee cake
scones
Yeast Breads
-rolls
-French bread
-cinnamon rolls
-doughnuts
-sandwich bread

3. Ingredients quick breads typically use: Flour Leavening agent(s)
Liquids
Fat
Salt
Often will also include:
-eggs
-flavorings etc.

4. Types of Flour Select flour for protein content
1. Bread flour (11.5%-14%)
Used for yeast breads
2. All-purpose (9.5%-12%)
Used for general baking-quick breads
3. Pastry flour (7%-9.5%)
Used for biscuits, pie crusts
4. Cake flour (6%-8%)
Used for tender cakes
Higher protein content=more gluten forming potential
Whole wheat & nonwheat flours have lower protein content than all purpose

5. Gluten
When flour is mixed with liquid and kneaded, the flour develops gluten to support the carbon dioxide produced by the yeast.

6. Liquid Water, milk, buttermilk, juices
Temperature of liquid affects yeast cells
Traditional yeast breads require warm water
If temperature is too high => will kill yeast
If temperature is too low => slow or stop yeast activity

7. Salt Regulates action of the yeast
Inhibits action of certain enzymes in the flour
Without salt yeast bread will be sticky & hard to handle. May look moth eaten.

8. Sugar All forms can be used in recipes Influence: Browning Flavor
Texture
Provide extra food for the yeast so the dough will rise faster
Too much sugar will make it rise slowly

9. Fat
Increases tenderness
Optional in some traditional recipes

10. Eggs Add flavor, richness, color & improve structure
Considered part of the liquid in yeast bread recipes

11. Quick Breads

12. Batters and Doughs

13. Leavening agents Baking soda-sodium bicarbonate-chemical reaction-CO2
heat is not necessary
bake immediately
Mix thoroughly with dry ingredients
Used with food acid ingredients to neutralize the alkali & increase leavening power
Examples:
buttermilk, sour cream, molasses, brown sugar lemon juice, applesauce and other fruits

14. Leavening Agents Baking Powder-chemical reaction=C02
Contains baking soda, dry acids and cornstarch
Single acting-reacts in presence of moisture
Double acting-works at room temp (in the bowl with moisture) & reacts again with heat (in the oven)
Keep containers tightly closed and watch for expiration dates.
Measure carefully
If too much is used, cell walls of flour mixture are stretch beyond limit and may break and collapse.
If too little insufficient expansion occurs –resulting in compact product

15. Leavening Agents Steam Leavens all flour mixtures to certain degree.
Examples: popovers & cream puffs
Air
Some air is incorporated into all flour mixtures
beating eggs; folding & rolling dough; creaming fat/sugar together; beating batters

16. Mixing Methods Muffin Method Dry in 1 bowl, liquid in another
Make well-add all liquid at once
Stir until moistened

17. Mixing Method Biscuit method Sift dry ingredients together (whisk)
Cut fat into dry using pastry blender until coarse crumbs
Make well-add liquid (milk) all at once
Stir until dough forms a ball

18. YEAST BREADS

19. Ingredients in ALL Yeast Breads
Flour
Liquid
Salt
Yeast
May also include:
Sugar
Fat
Eggs

20. Leavening Agents Yeast Single celled, microorganism
Fermentation process
Needs food, moisture, and warmth
As yeast grows, gives off CO2
Sensitive to temp
Available 2 forms
Compressed
Active dry
(also instant quick-rising)

21. Yeast
Microscopic, single-celled plant used as a leavening agent in yeast breads
Comes in 3 Forms
Compressed yeast- fresh yeast cells, pressed into cakes, must refrigerate
Active Dry yeast- has been dried and made into granules
Fast-rising yeast- highly active yeast strains

22. Yeast For best results… Use amount specified in recipe
General guideline is:
¾ tsp. active yeast per 1 cup flour
½ tsp. fast-rising per 1 cup flour
Excess yeast will cause dough to rise too quickly, undesirable flavor, texture and appearance

23. MIXING METHODS FOR YEAST BREADS
Traditional Method:
Dissolve yeast in warm water
Add remaining liquid, sugar, fat, salt & some of the flour
Add remaining flour
Allowed to rise twice
2nd rise in pan
1st rise

24. MIXING METHODS FOR YEAST BREADS
One-Rise Method
Requires fast rising yeast
After kneading rest only 10 minutes
Shape dough and rise before baking

25. MIXING METHODS FOR YEAST BREADS
Mixer Method
Begin by mixing the yeast with some of the flour and all other dry ingredients
Heat liquid and fat together
Add warmed liquids to dry ingredients
Stir in remaining flour
Using mixer shortens kneading time

26. MIXING METHODS FOR YEAST BREADS
Batter Method
No knead method
Use less flour
Requires 2 rising periods

27. Time Saving Techniques
Cool-rise & Refrigerator Dough- rise slowly in the refrigerator
Ready to bake 2-24 hours
Freezer Dough
Freeze before or after shaping

28. Food Science Principles
Kneading – develops most of gluten
Fermentation-yeast acts on sugars to form alcohol and carbon dioxide
Should be double in size during fermentation
Punching the dough-
After 1st rising punch it down to release some of carbon dioxide
Shaping
Baking- gas cells expand, walls of dough get set