Types of Bread

Fresh breads are good for ___-___ days. They should be store in a ___, ___ place. Staling begins when? Staling can be prevented by keeping it away from ___. Commercial breads have ___ to keep it out longer. Fresh bread should be ___ but not ___.

1-2; cool, dry; as soon as the bread leaves the oven; air; additives; frozen; refrigerated

How many steps are in the muffin method?

3

The ratio for soft doughs such as ___ is liquid ___ to flour ___.

biscuits; 1; 3

Quick bread problem: Peaked top cause? (1)

excessive mixing

Quick bread problem: Smooth crust cause? (1)

excessive mixing

Quick bread problem: Tunnels cause? (1)

excessive mixing

Quick bread problem: Very compact cause? (1)

excessive mixing

Quick bread problem: Pale cause? (2)

excessive mixing; oven too cool

Quick bread problem: Tough, elastic cause? (2)

excessive mixing; too much flour

Drop batters are thicker because they have more ___.

flour

Changes in the basic ingredients of a muffin recipe can lead to other quick breads such as ___, ___, ___, ___, ___, ___. These are drop batters.

hush puppies, corn bread, tea bread, boston brown bread; coffee cake; dumpling

What is the basic method of preparing quick breads?

muffin method

An example of a quick bread drop batter is the ___. To get a good ___ you need to avoid ___/___. They may also contain added ingredients such as ___ and ___.

muffin; muffin; overmixing; undermixing; fruit; nuts

The ratio for drop batters such as ___ is liquid ___ to flour ___.

muffins; 1; 2

Quick bread problem: Burned cause? (1)

oven too hot

Quick bread problem: Too dry cause? (3)

oven too hot; oven too cool; baked too long

The ratio for pour batters such as ___ and ___ is liquid ___ to flour ___.

pancakes; waffles; 1; 1

The ratio for stiff doughs such as ___ is liquid ___ to flour ___.

pie crust; 1; 6-8

The ratio of flour to liquid will determine if the batter is a ___/___ batter.

pour; drop

Specialty breads result from ___ technique, ___ in ingredients, and ___ modifications.

preparation; variation; nutrient

Factors affecting quality of quick bread Type and amount of flour determines the ___ which therefore determines the ___. Leavening agents - air, steam, and ___ such as baking powder and baking soda. Eggs - provide ___, color, ___, flavor, and nutritive value. Provide structure in ___-leavened products Fat provides ___ because it coats the proteins Sugar - ___, sweetness, and browning Consistency of batter - ___ Cooking temperature - ___-___ F depending on bread

protein content; gluten; CO2; leavening; shortening; steam; tenderness; tenderizes; lumpiness; 350-450

What are the 8 specialty yeast breads?

roll; pita; bagel; english muffin; pizza crust; pretzel; bread stick; doughnut

In the muffin method, first ___ the ___ ingredients together. Mix the ___ ingredients separately. Stir both ingredients together until the ___ ingredients are ___, but still ___. Do Not ___.

sift; dry; wet; dry; moist; lumpy; overmix

Quick breads are leavened by ___, ___, ___ such as ___/___.

steam, air, chemicals, baking soda; baking powder

Pour batters are ___. What 4 foods are they used for?

thin; waffle, pancake, crepe, popover

Quick breads made from dough include ___ actually ___ bread such as ___, ___, ___, ___, ___. Other breads include the ___, ___, ___.

unleavened; steam leavened; flour tortilla; corn tortilla; chapatis; crisp flatbread; matzo; biscuit, scone, cracker

Loaf breads include ___/___ bread, whole wheat such as ___ and ___, s___ breads, m___ breads.

wheat; white; whole grain; sprouted; sourdough; malt