1. Breads
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2. Two Basic Forms of Baked Goods
Quick Breads
Yeast Breads
They are fast or “quick” (less than an hour to bake)
They use baking soda or powder for leavening
They do NOT need to rise or proof
They take longer to make and bake
They use yeast for leavening
Requires kneading to develop gluten
They need to rise or proof

3. The basic ingredients and their purposes in quick bread are:
• Flour:
Body/Structure
• Leavening
Agents:
Makes the quick bread rise (Baking powder/baking soda)
• Salt:
Flavor
• Sugar:
Browning/Flavor
• Fat:
Tenderness/Richness
• Liquid:
Moisture

4. WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ?
Self-rising flour
All-purpose flour
Bleached or unbleached flour
Whole wheat flour
Bread flour
Cake flour
Rye flour
Oat flour
Rice flour

5. WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR?
Fruits
Nuts
Spices
Extracts
Cheeses

6. The basic ingredients and their purposes in yeast bread are:
• Flour:
Body/Structure
• Yeast:
Provides Leavening
• Salt:
Controls Yeast
• Sugar:
Feeds Yeast
• Fat:
Tenderness
• Liquid:
Dissolves and activates yeast
• Egg:
Color, texture and nutrients

7. What are examples of yeast breads?
Challah
Croissants
Loaf bread
French bread
Bagels
English muffins
Sourdough bread

8. Leavening Agents
Leavening agents are substances used in batters and doughs that cause them to rise or expand, usually because CO2 is produced.
Common leavening agents include yeast, baking powder, baking soda, air and eggs.

9. WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS?
The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.

10. WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY?
The temperature should be lowered 25 degrees because a dark pan absorbs more heat.

11. Yeast
The liquid used to activate the yeast should be between 115°F-125°F.
If the water is too hot, it will kill the yeast.
If the water is too cold, the yeast will not activate.
Sugar helps feed the yeast and salt controls the growth of the yeast.
Yeast breads require time to proof or rise. This is called “proofing.”

12. Baking Soda/Powder
These leavening agents require an acid in order to react or produce CO2.
Baking soda must have an acid from an outside source like vinegar, honey or lemon juice.
Baking powder already has a powdered acidic agent mixed in with it. All it needs is moisture to react.
These leavening agents produce a fast or “quick” reaction so the food product that uses them must be baked quickly.
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.
The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing.
Double-acting powders react in two phases and can stand for a while before baking.

13. Soda vs. Powder
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.
The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing.
Double-acting powders react in two phases and can stand for a while before baking.

14. Always Remember:
Ingredients are proportional! DO NOT change ingredient amounts or the product will not turn out correctly!

15. Common Acids Used In Food to Produce Leavening
Sour Cream
Sour Milk (Buttermilk)
Vinegar
Cream of Tartar
Honey
Molasses
Lemon Juice

16. Gluten and Kneading
Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. This is usually done by stirring or kneading.
Kneading: to work a dough with the palms of the hands to develop gluten.

17. Gluten
If you mix or handle a batter or dough too much, the gluten will overdevelop.
This can cause a quick bread to be compact and tough.
To keep quick breads light and tender, mix them for only a short time and handle them carefully.
Different kinds of flour contain different amounts of gliadin and glutenin.
You must use the type of flour suggested in the recipe.

18. To understand gluten…
Think of a piece of bubble gum. When you first put the
gum in your mouth, it is soft and easy to chew. As you
chew the gum, it becomes more elastic, and you can
blow bubbles. As you continue to chew the gum for a
long time, it becomes so elastic it makes your jaw hurt.
Gluten behaves in a similar way.

19. Types of Quick Breads Dough Batter *Requires Kneading Scones Doughnuts
Biscuits
Scones
Doughnuts
Batter
*Requires Stirring
Waffles
Pancakes
Muffins

20. Muffin Method Combine all dry ingredients together into a bowl.
In a separate bowl, blend all of the liquid ingredients together, (including fat).
Make a well in your dry ingredient bowl and pour the liquid in the well.
Stir until dry ingredients are moistened. 20

21. Muffin Method 21

22. Muffin Method The Perfect Muffin: 1. Will have a cauliflower top
2. Will have some, but few, tunnels in the interior.
3. Will be tender.
The Under-Mixed Muffin:
1. Will have low volume.
2. Will have a flat surface.
3. Will be very crumbly.
The Over-Mixed Muffin:
1. Will have a peaked top.
2. Will be very tough.
3. Will have large tunnels in the interior.

24. Biscuit Method Combine all dry ingredients.
Cut-in the fat until there are crumbs.
Add the liquid and stir until a dough forms.
Knead the dough so gluten will form.
Roll out the dough and cut into biscuits with biscuit cutter.
Place on a greased cookie sheet.

25. Biscuit Method The Perfect Biscuit: 1. Will have a flat top.
2. Will have straight sides.
3. Will be flaky with layers. 25

26. Most important steps in biscuit making:
Cutting-In the Fat
(To Create the Layers)
2. Kneading
(To Develop Gluten) 26

28. Nutritional Contribution
Provides the diet with mostly carbohydrates (flour) and fats (shortening, oil, butter).
Some protein (eggs, nuts).
Some fruit/vegetables (bananas, zucchini, etc.)
Substitute lower fat/calorie ingredients where possible.
Example: Fat free milk vs. whole milk; use applesauce for oil, etc.

29. Selection of…
Can be purchased freshly baked, partially baked, refrigerated, & frozen.
Ready-to-serve items usually cost more than those that require some preparation.

30. Storage of…
Freshly baked items can be stored at room temperature or in the freezer, tightly wrapped.
Freezing bread (when hot/humid) prevents mold growth.
Keep refrigerated doughs in the refrigerator until you plan to bake them.
Store frozen doughs and baked products in the freezer until you are ready to use them.