2.  Any bread product made that does not contain yeast

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

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

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

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

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

8.  Flavor  Some Structure

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

10.  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

11. Causes Baked Goods To Rise

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

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

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

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

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

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

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

19.  Pour Batter  Drop Batter  Soft Dough

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

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

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

23. ?

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

26.  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

27.  Use the Right Mixing Method

28. #1 The creaming method #2 The 2-Bowl Method #3 Pastry Method

30.  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

31.  Tender, fluffy, cake like

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

33. Crepes, pancakes, waffles, some muffins

34.  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

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

39. 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

40.  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

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