2. Yeast breads rise 2 times before baking: 1st = after mixing 2nd = after shaping Dough can be put the refrigerator to slow rising time.

3. Yeast Leavening agent Flavor and aroma Killed at 140 o.

4. Liquid Activates gluten formation Must be correct temp (100 - 115 o ). Too hot = kills yeast Too cold = won’t activate yeast.

5. Sugar Feeds the yeast Speeds rising Adds flavor and sweetness Contributes to browning

7. Bread flour - strong, higher in protein Cake flour - weak, low gluten, used for delicate baked goods Pastry flour - mid level gluten All purpose - slightly weaker than bread flour, can be used in pastries as well as bread.

8. Butter and other fats Adds tenderness and flavor Too much interferes with gluten formation.

9. Eggs Emulsifier: keeps the liquid and the fat mixed together. Adds nutrients and color Contributes to tenderness and elasticity.

10. Flour - provides structure Wheat flour - ground from the entire wheat kernel White flour - milled from wheat kernel after the bran and germ have been removed.