1. Food and Fitness Mrs. Swope
Chapter 23: Breads
Food and Fitness
Mrs. Swope

2. Types: Quick Breads May be made from batters or doughs.
What is the difference?
Batters range in consistency from thin batters which can be poured to stiff batters called drop batters.
What foods would be made from a batter?
A dough has an even higher proportion of flour. What foods are made from a dough?

3. Quick Bread Ingredients
Flour: most basic ingredient, provides structure, most quick breads are made with all purpose flour
Self-rising flour: some quick breads may be made with this which is all purpose flour with leavening agents and salt added.
What is a leavening agent?

4. Ingredients cont.
Leavening agents: ingredients that produce gases in batters and doughs.
They cause the baked product to rise and become light and porous.
The two leavening agents used in quick breads are baking soda and baking powder. Chemical reactions take place during baking to release a gas. What is the gas?

5. Leavening Agents cont.
Baking soda is sodium _________ which is an alkaline ingredient. It is used to neutralize acidic ingredients.
Baking powders contain dry acid, baking soda, and starch.
Steam and air are two other gases used to leaven baked goods. Popovers are leavened only by steam.

6. Ingredients cont.
Liquids serve several functions: they hydrate the protein and starch in flour. The protein must absorb water to form gluten. Liquids moisten and dissolve other ingredients. Liquids may also act as leavening agents to create steam during baking.
What are some commonly used liquids in baked goods?

7. Ingredients cont.
Fats: used as a tenderizing agent. Fat coats flour particles. Fats may aid in leavening trapping air bubbles. Some fats may add flavor such as _______.
Eggs: add color, flavor, may incorporate air, adds protein, and acts as a liquid. When baked, the eggs add structure to the baked good.

8. Ingredients cont.
Sugar: adds sweetness, tenderizes, and helps the crust brown.
Brown sugar: adds a distinctive flavor and moisture to baked goods. Brown sugar is acidic.
Salt: adds flavor

9. Examples of Quick Breads

10. Examples of Quick Breads

11. Yeast Breads: Ingredients
All yeast breads must contain flour, liquid, salt, yeast, and a small amount of sugar.
Flour: may use all purpose or bread flour. How do these differ?
All purpose has less gliadin and glutenin (proteins). When liquid is added to the flour and is then kneaded the proteins combine to form very elastic gluten. The gluten traps the CO2, causing the bread to rise.

12. Yeast Breads: Ingredients
Liquid: water, potato water, milk, buttermilk, fruit juices. The liquids must be warmed to activate the yeast. What happens if the liquid is too hot? Too cold?
Salt: regulates the action of the yeast, adds flavor.

13. Yeast Bread: Ingredients
Yeast: microscopic, single-celled, used as a leavening agent.
Three forms: Compressed yeast, Active Dry yeast, Fast Rising yeast

14. Curtis Stone’s: “Blooming Yeast”

15. Yeast Bread: Ingredients
Sugar: provide food for the yeast to feed on so the dough will rise faster. Sugar, brown sugar, honey , and molasses may be used.
Sugar also influences browning of the crust, flavor, and texture.

16. Yeast Bread: Ingredients
Fats: increases tenderness, may use either solid shortening or oil.
Eggs: add flavor, richness, color, and may improve structure.
Other ingredients: raisins, nuts, cheese, herbs and spices may be added for flavor. These may lengthen the rising time.

17. Fermentation
Yeast breads must be kneaded to develop the gluten making the dough elastic.
After kneading, the dough must rest in a warm place until double in size.
Yeast acts on the sugars in the dough during this time to produce CO2 and alcohol. The CO2 causes the bread to rise.

18. Yeast Breads

19. Summary Quick breads and yeast breads are baked products.
Both types may include the following ingredients: flour, sugar, liquid, egg, and fat.
Quick breads use baking powder, baking soda as common leavening agents.
Yeast breads are leavened with yeast.
Both types of breads have distinctive flavors,textures and come in many forms.