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