This document provides an overview of ingredients and functions used in quick breads and yeast breads. It discusses key ingredients like flour, eggs, sugar, fat, and liquid. Flour forms gluten when combined with liquid and gives structure. Eggs add color, flavor and shine. Sugar tenderizes and browns crusts. Fat also tenderizes. Liquid combines with flour to form gluten. Leavening agents like baking soda and powder in quick breads and yeast in yeast breads allow doughs and batters to rise by producing carbon dioxide gas. Over-mixing quick breads and over-kneading yeast breads should be avoided to keep products light and tender.