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.

1. Quick & Yeast BreadsIngredients and Functions

2. Quick Breads Yeast BreadsBiscuitsMuffinsBanana-type BreadsPopovers & Cream PuffsPancakes & WafflesCoffee CakeSandwich BreadRollsEnglish MuffinsRaised DoughnutsSoft PretzelsPizza Dough

3. EggsHelp incorporate air into baked productsAdd color and flavorAdd shine when brushed on before baking

4. FlourFoundational ingredient in all breadsAdds structure to baked productsForms the protein gluten when moistenedGluten: a protein that gives strength and elasticity to batters and doughsFormed when you combine flour and liquid, and then knead/stirWill overdevelop if mixed/kneaded for too long(Think about chewing gum for a really, really long time…)

5. SugarAdds sweetness and tenderizes (softens)Browns the crust of baked productsBrown sugar has a distinct flavor (molasses) and creates moister baked products

6. FatTenderizes (keeps baked products soft)

7. LiquidProvides moisture necessary for combining ingredientsCombines with flour to form gluten

8. Leavening Agent (Chemical)Allows baked products to rise and become largerProduces CO2 (carbon dioxide) when moistened which creates a lighter, less dense productToo much leavening agent = collapsed productNot enough leavening agent = small, compact productQuick Breads: Baking Soda, Baking PowderYeast Breads: Yeast

9. Leavening Agent(Natural)Steam: Produced when liquid ingredients reach high temperatures and escape during bakingAir: Incorporated by beating eggs, creaming together fat and sugar, folding doughs, and whisking batters

10. Bread Making TipsTo keep baked products light and tender:DON’T OVER-MIX QUICK BREADS!DON’T OVER-KNEAD YEAST BREADS!