Breads

Unleavened Bread

Bread made without yeast; flat breads

baking powder

blend of baking soda and a dry acid, produces gas when mixed with a liquid and heated

Quick breads

contain baking soda or baking powder which produce gas quickly

Yeast Breads

contains yeast which produces gas slowly

dough

ex. biscuits and rolls

batter

ex. pancakes and muffins

Leavened Bread

food made from dough of flour or meal and usually raised with yeast or baking powder and then baked, light and fluffy

eggs

function in bread: adds color and flavor, helps blend dry ingredients

sugar

function in bread: adds flavor and sweetness, helps form a brown and crisp crust

fat

function in bread: adds flavor, makes bread more tender

flour

function in bread: gives structure to bread

Liquids

function in bread: moistens and blends dry ingredients, helps form gluten

Leavening agent

function in bread: produces gas bubbles to cause bread to rise, ex. baking soda, baking powder, yeast

baking soda

produces gas when mixed w/ an acid

gluten

protein found in wheat, forms when flour is mixed with liquid

Yeast

tiny plant that produces gas slowly