Breads
gluten
A protein that gives strength and elasticity to batters and doughs and structure to baked product is
yeast
a microscopic single celled plant that is available in compressed active dry and fast rising form for use a leaving agent in baking is
eggs
add flavor and color
frozen
baked products can be purchased as freshly baked pratically baked refrigerator and
Quick Bread
bread products such as biscuits muffins and popovers that can be prepared in a short amount of time are called
Carbohydrates
bread which are part of the grain group of myplate are an excellent source of complex
rising
breads mix by the one rise method require the use of ______ yeast
oven spring
during the first few minutes of baking a rapid rising called _______ occurs in yeast dough
sugar
food for the yeast
flour
help create structure
liquid
help hydrates
fat
increases tenderness
salt
it regulates
refrigerator
like cool rise doughs_______ doughs are prepared from recipes that are specially designed to rise slowly in the refrigerator
carbon dioxide
like preparing quick breads preparing yeast breads require the development of gluten and the formation of
warm
liquid used in traditional breads need to be ________ but temperatures should be neither too hot or too low
all purpose flour
many yeast bread recipe calling for whole-grain flour also call for an equal amount of _________ which produces more gluten
yeast
micro/single celled produces co2/fermentation
hydrate
one of the functions of liquid ingredients in baked products is to _______ the protein and strach in flour
freeze
recipes for cool rise refrigerator and _______ dough allow bread making to fit convenietally into most schedules
calories fat sodium
reducing excess amount of baking powder fat eggs sugar and salt in recipes will result in Breads that are lower in ___________
fermentation
this process that takes place in yeast dough when the yeast acts on the sugars to form alcohol and carbon dioxide is called
air bubble
when flattening you still into a rectangle using a rolling pin will help to work out in a large
punched down
when yeast dough is light(has completed the first rising) it must be _______ to release some of the carbon dioxide
kneading
yeast dough prepared by the traditional one riser or mixer method must be ________ to develop gluten