Breads Two Basic Forms of Baked Goods Quick Breads Yeast Breads They are fast or quick less than an hour to bake They use baking soda or powder for leavening They do NOT need to rise or proof ID: 656444
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Free Powerpoint Templates
BreadsSlide2
Two Basic Formsof Baked GoodsQuick BreadsYeast Breads
They are
fast or “quick” (less than an hour to bake)They use baking soda or powder for leaveningThey do NOT need to rise or proofThey take longer to make and bakeThey use yeast for leaveningRequires kneading to develop glutenThey need to rise or proofSlide3
Quick BreadThe basic ingredients and their purposes in quick bread are:• Flour:
Body/Structure
• Leavening Agents:Makes the quick bread rise (Baking powder/baking soda)• Salt:
Flavor
• Sugar:
Browning/Flavor
• Fat:
Tenderness/Richness
• Liquid:
Moisture
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WHAT ARE SOME OF THE KINDS OF FLOUR I CAN USE TO MAKE QUICK BREADS ? Self-rising flourAll-purpose flourBleached or unbleached flourWhole wheat flourBread flourCake flourRye flourOat flourRice flourSlide5
WHAT INGREDIENTS CAN BE ADDED TO QUICK BREADS TO CHANGE THE FLAVOR? FruitsNutsSpicesExtractsCheeses Slide6
Yeast BreadThe basic ingredients and their purposes in yeast bread are:• Flour:
Body/Structure
• Yeast:Provides Leavening• Salt:Controls Yeast
• Sugar:
Feeds Yeast
• Fat:
Tenderness
• Liquid:
Dissolves and activates yeast
• Egg:
Color,
texture and nutrients Slide7
What are examples of yeast breads?ChallahCroissantsLoaf breadFrench breadBagelsEnglish muffinsSourdough bread Slide8
Leavening AgentsLeavening agents are substances used in batters and doughs that cause them to rise or expand, usually because CO2 is produced. Common leavening agents include yeast, baking powder, baking soda, air and eggs.Slide9
WHAT IMPORTANT COOKING PRINCIPLE CHANGES ARE BASED ON THE SIZE OF THE PAN USED WHEN MAKING QUICKBREADS? The cooking time will need to be increased for larger pans and decreased for smaller pans. An example is a recipe written for 2 inch muffins will not take as long if you were to bake it in a loaf pan.Slide10
WHAT COOKING PRINCIPLE MUST BE FOLLOWED WHEN USING A DARK COATED PAN AND WHY? The temperature should be lowered 25 degrees because a dark pan absorbs more heat.Slide11
YeastThe liquid used to activate the yeast should be between 115°F-125°F.If the water is too hot, it will kill the yeast. If the water is too cold, the yeast will not activate. Sugar helps feed the yeast and salt controls the growth of the yeast. Yeast breads require time to proof or rise. This is called “proofing.” Slide12
Baking Soda/PowderThese leavening agents require an acid in order to react or produce CO2.Baking soda must have an acid from an outside source like vinegar, honey or lemon juice. Baking powder already has a powdered acidic agent mixed in with it. All it needs is moisture to react. These leavening agents produce a fast or “quick” reaction so the food product that uses them must be baked quickly. Slide13
Soda vs. PowderBaking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. Slide14
Always Remember:Ingredients are proportional! DO NOT change ingredient amounts or the product will not turn out correctly!Slide15
Common Acids Used In Food to Produce Leavening
Sour CreamSour Milk (Buttermilk)VinegarCream of TartarHoneyMolassesLemon JuiceSlide16
Gluten and Kneading
Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. This is usually done by stirring or kneading.
Kneading: to work a dough with the palms of the hands to develop gluten. Slide17
GlutenIf you mix or handle a batter or dough too much, the gluten will overdevelop.This can cause a quick bread to be compact and tough. To keep quick breads light and tender, mix them for only a short time and handle them carefully.Different kinds of flour contain different amounts of gliadin and glutenin.You must use the type of flour suggested in the recipe.Slide18
To understand gluten…Think of a piece of bubble gum. When you first put thegum in your mouth, it is soft and easy to chew. As youchew the gum, it becomes more elastic, and you canblow bubbles. As you continue to chew the gum for along time, it becomes so elastic it makes your jaw hurt.Gluten behaves in a similar way. Slide19
Types of Quick Breads
Dough *Requires KneadingBiscuitsSconesDoughnuts
Batter *Requires StirringWafflesPancakesMuffinsSlide20
Muffin MethodCombine all dry ingredients together into a bowl.In a separate bowl, blend all of the liquid ingredients together, (including fat).Make a well in your dry ingredient bowl and pour the liquid in the well.Stir until dry ingredients are moistened. Slide21
Muffin MethodSlide22
Muffin MethodThe Perfect Muffin: 1. Will have a cauliflower top 2. Will have some, but few, tunnels in the interior. 3. Will be tender.The Under-Mixed Muffin: 1. Will have low volume. 2. Will have a flat surface.
3. Will be very crumbly.The Over-Mixed Muffin: 1. Will have a peaked top.
2. Will be very tough. 3. Will have large tunnels in the interior. Slide23Slide24
Biscuit Method
Combine all
dry ingredients.Cut-in the fat until there are crumbs.Add the liquid and stir until a dough forms.Knead the dough so gluten will form.Roll out the dough and cut into biscuits with biscuit cutter.Place on a greased cookie sheet. Slide25
Biscuit Method
The Perfect Biscuit
: 1. Will have a flat top. 2. Will have straight sides. 3. Will be flaky with layers. Slide26
Most important steps in biscuit making:
Cutting-In the Fat
(To Create the Layers)2. Kneading (To Develop Gluten)Slide27Slide28
Nutritional ContributionProvides the diet with mostly carbohydrates (flour) and fats (shortening, oil, butter).Some protein (eggs, nuts). Some fruit/vegetables (bananas, zucchini, etc.)Substitute lower fat/calorie ingredients where possible.Example: Fat free milk vs. whole milk; use applesauce for oil, etc.Slide29
Selection of…Can be purchased freshly baked, partially baked, refrigerated, & frozen.Ready-to-serve items usually cost more than those that require some preparation.Slide30
Storage of…Freshly baked items can be stored at room temperature or in the freezer, tightly wrapped.Freezing bread (when hot/humid) prevents mold growth.Keep refrigerated doughs in the refrigerator until you plan to bake them.Store frozen doughs and baked products in the freezer until you are ready to use them.