Bread Review
What temperature range does the liquid need to be for yeast to be activated
120-150 degrees F
Quick Breads
A bread in which the leavening agent is baking powder or baking soda.
Yeast Bread
A bread in which the leavening agent is yeast
Yeast Breads
A bread in which the leavening agent is yeast.
Flat Bread
A bread made with no leavening agent.
Dough
A flour mixture that is stiff enough to be shaped by hand, rolled or cut.
Batter
A flour mixture that is thin enough to be poured or dropped from a spoon.
Why yeast breads might not rise
Because either the bacteria died off or it never got activated.
Fiber
Dietary material containing substances such as cellulose, lignin, and pectin
Examples of Yeast Bread
Dinner rolls and sandwich bread
Whole wheat flour
Flour that contains whole wheat and the whole wheat does not have the kernel removed
Self Rising flour
Flour with salt and baking powder mixed in.
Why quick breads would turn out dry
Gluten and yeast both need to be kept in a damp are where quick breads don,t.
Whole Grain
Grain that has the entire kernel
Health benefits of fiber
Helps clean your digestive system.
Gluten
Is a mixture of proteins found in wheat and related grains including barley rye oat and all their species and hybrids.
Examples of Quick Bread
Muffins and biscuits
Al Dente
Tender
Bran
The coarse, outer layer of the grain
What happens to gluten as dough is kneaded
The gluten gets combined with the dough
Endosperm
The inner part of the grain
Knead
To work dough by repeatedly pressing and folding it.
Yeast
a microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide.
Muffin Method
is a technique whereby two mixes are created: a mix of wet ingredients
Germ
small base of the seed
Leavening Agent
what helps the bread rise