1. Ingredients and Functions
Quick & Yeast Breads
Ingredients and Functions

2. Quick Breads Yeast Breads Biscuits Muffins Banana-type Breads
Popovers & Cream Puffs
Pancakes & Waffles
Coffee Cake
Sandwich Bread
Rolls
English Muffins
Raised Doughnuts
Soft Pretzels
Pizza Dough

3. Eggs Help incorporate air into baked products Add color and flavor
Add shine when brushed on before baking

4. Flour Foundational ingredient in all breads
Adds structure to baked products
Forms the protein gluten when moistened
Gluten: a protein that gives strength and elasticity to batters and doughs
Formed when you combine flour and liquid, and then knead/stir
Will overdevelop if mixed/kneaded for too long
(Think about chewing gum for a really, really long time…)

5. Sugar Adds sweetness and tenderizes (softens)
Browns the crust of baked products
Brown sugar has a distinct flavor (molasses) and creates moister baked products

6. Fat
Tenderizes (keeps baked products soft)

7. Liquid Provides moisture necessary for combining ingredients
Combines with flour to form gluten

8. Leavening Agent (Chemical)
Allows baked products to rise and become larger
Produces CO2 (carbon dioxide) when moistened which creates a lighter, less dense product
Too much leavening agent = collapsed product
Not enough leavening agent = small, compact product
Quick Breads: Baking Soda, Baking Powder
Yeast Breads: Yeast

9. Leavening Agent (Natural)
Steam: Produced when liquid ingredients reach high temperatures and escape during baking
Air: Incorporated by beating eggs, creaming together fat and sugar, folding doughs, and whisking batters

10. Bread Making Tips To keep baked products light and tender:
DON’T OVER-MIX QUICK BREADS!
DON’T OVER-KNEAD YEAST BREADS!