Yeast Breads

Eggs and Fats

Are considered part of the liquid in baked products.

Air is incorporated in baking

Beating eggs, creaming fat and sugar together, folding dough's, beating batters

Cool-rise

Breads that are kneaded, shaped, and allowed to rise slowly in the refrigerator.

Breads are are an excellent source of complex

Carbohydrates

Lean dough

Contains small amounts of sugar and fat, if any. Breads tend to have a chewier texture and a larger crumb. Ex. Hard rolls, soft pretzels, and French bread

What is a high quality loaf of bread?

Large volume, golden brown, smooth and rounded top. When sliced, texture is fine and uniform springing back when touched.

Kneading

Lines up the gluten strands creating a structure where the carbon dioxide bubbles from the yeast are trapped, allowing the dough to rise after pushing with hands, turn and fold the dough.

Leavening Agents

Makes the bread rise after producing gases in batters and doughs

Rich/Enriched dough-sweet rolls

May have fat, dairy, eggs, or sugar added. Usually softer, and the finished product has a softer texture and smaller crumb. Ex. sandwich breads, sweet rolls, and soft rolls

yeast

Micoscopic, single-celled plant that produces carbon dioxide through the process of fermentation.

Sugar

Provide flavor and browning

Liquid

Provides moisture and hydrate the protein and starch in flour

Endosperm

Provides starch and protein

Flour

Provides structure and is the main ingredient

Fat

Provides tenderness, richness, and some flavor

Salt

Regulates the action of yeast

pizza

Rolled on a circular pan made of yeast, flour, water and salt.

Wheat Germ

Unsaturated fatty acids, "B" Vitamins, Vitamin E, iron, zinc, other trace minerals

Temperature of yeast

When liquid is cool, yeast slows down. When liquid is too hot, yeast cells are killed and will not rise.

Fermentation

When yeast acts on the sugars, carbon dioxide and alcohol are produced, which causes the bread to rise

carbon dioxide

a gas from the development of gluten in breads

The _________method uses a pastry blender and fat cut into dry ingredients.

biscuit

when preparing breads in a bread machine use _________flour

bread flour

Reducing excess amounts of baking powder, fat, eggs, sugar, and salt in recipes will result in breads that are lower in ___________, __________, and __________.

calories, fat and sodium

process in yeast doughs when the yeast acts on the sugars to form alcohol and carbon dioxide is called

fermentation

Dough

flour-liquid mixture that is stiff enough to be shaped by hand

Protein that gives strength and elasticity to batters and doughs and structure to baked products is

gluten

must be used in preparing the development of gluten

kneading

Thin batters are called _______ whereas stiff batters are called _______

pour and drop

Gluten

protein substance that gives strength and elasticity to batters and doughs.

a microscopic, single-celled plant is compressed as active dry and fast-rising forms for use as a leavening agent called

yeast