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