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

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Quick guide to ingredients and functions in quick & yeast breads

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