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Quick & Yeast Breads,[object Object],Ingredients and Functions,[object Object]
Quick Breads	,[object Object],Yeast Breads,[object Object],Biscuits,[object Object],Muffins,[object Object],Banana-type Breads,[object Object],Popovers & Cream Puffs,[object Object],Pancakes & Waffles,[object Object],Coffee Cake,[object Object],Sandwich Bread,[object Object],Rolls,[object Object],English Muffins,[object Object],Raised Doughnuts,[object Object],Soft Pretzels,[object Object],Pizza Dough,[object Object]
Eggs,[object Object],Help incorporate air into baked products,[object Object],Add color and flavor,[object Object],Add shine when brushed on before baking,[object Object]
Flour,[object Object],Foundational ingredient in all breads,[object Object],Adds structure to baked products,[object Object],Forms the protein gluten when moistened,[object Object],Gluten: a protein that gives strength and elasticity to batters and doughs,[object Object],Formed when you combine flour and liquid, and then knead/stir,[object Object],Will overdevelop if mixed/kneaded for too long,[object Object],(Think about chewing gum for a really, really long time…),[object Object]
Sugar,[object Object],Adds sweetness and tenderizes (softens),[object Object],Browns the crust of baked products,[object Object],Brown sugar has a distinct flavor (molasses) and creates moister baked products,[object Object]
Fat,[object Object],Tenderizes (keeps baked products soft),[object Object]
Liquid,[object Object],Provides moisture necessary for combining ingredients,[object Object],Combines with flour to form gluten,[object Object]
Leavening Agent (Chemical),[object Object],Allows baked products to rise and become larger,[object Object],Produces CO2 (carbon dioxide) when moistened which creates a lighter, less dense product,[object Object],Too much leavening agent = collapsed product,[object Object],Not enough leavening agent = small, compact product,[object Object],Quick Breads: Baking Soda, Baking Powder,[object Object],Yeast Breads: Yeast,[object Object]
Leavening Agent(Natural),[object Object],Steam: Produced when liquid ingredients reach high temperatures and escape during baking,[object Object],Air: Incorporated by beating eggs, creaming together fat and sugar, folding doughs, and whisking batters,[object Object]
Bread Making Tips,[object Object],To keep baked products light and tender:,[object Object],DON’T OVER-MIX QUICK BREADS!,[object Object],DON’T OVER-KNEAD YEAST BREADS!,[object Object]

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Quick and Yeast Breads PowerPoint

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