1. Objectives for Chapter:
Breads
Objectives for Chapter:
1. Describe How to Select and Store Baked Goods
2. Identify Functions of Ingredients in Baked Products
3. Prepare Quick Bread

2. Selecting and Storing Quick and Yeast breads are baked products
What does it mean to bake?
What are other types of baked products?
Store at room temp. or in the freezer tightly wrapped
What might freezing prevent?

3. Quick Breads Made from batters or dough Batters: range in constancy
mixtures of flour and liquid
Batters: range in constancy
2 types
Thin Batters are called: Pour Batters
Pancakes, pop overs
Stiff Batters are called: Drop Batters
Drop biscuits and some muffins
Doughs have a high proportion of flour, Stiff enough to shape by hand
Rolled biscuits, shortcake and rolled cookies

4. Quick Bread Ingredients
Flour: gives structure
Leavening Agents: produce gas to make product rise
Liquids: Hydrate protein and starch, moisten or dissolve ingredients
Fats: Tenderizing agent

5. Ingredients Cont'd
Eggs: incorporate air, add color, flavor and contribute to structure
Sugar: sweetness, tenderizing agent
Salt: Adds flavor and in yeast breads regulates the action of the yeast

6. Biscuits Biscuit mixing method
It involves sifting dry ingredients together into a bowl,
Use a pastry blender to cut in the fat into the dry mixture
This is continued until the the particles are the same size or coarse corn meal
Then liquid is added all at once and stirred until the dough forms a ball

7. Muffins Muffin mixing method
Measure the dry ingredients into a mixing bowl,
Make a well in the center of the dry ingredients
In a separate bowl, combine beaten eggs with milk and oil or melted fat
Pour the liquid ingredients into the well and mix until dry ingredients are just moistened
This mixing method is used for pancakes

8. Pop Overs Look like golden brown balloons!
You can make them sweet by filling their center with sweet fillings like custard or savory by filling them with meat or veggies
Steam is the leavening agent in popovers
It is very important that you DO NOT open the oven door when they are cooking. Why???

9. Cream Puffs Golden Brown, hallow shell with crisp walls
Can be filled with sweet and savory items just as pop overs
Éclairs are elongated cream puffs filled with custard
The dough that is made for cream puffs is called puff paste
What do you think is the leavening agent used in cream puffs??

10. Yeast Bread Ingredients
Flour:
When kneaded develops gluten to support the carbon dioxide produced by the yeast.
Liquid: for what?
Salt: What does salt do?
Yeast:
Used as a leavening agent:
Three types
Compressed yeast,
Active dry yeast
Fast rising yeast

11. Ingredients Cont. Sugar: Fat: Eggs:
brown sugar, honey and molasses
Used for browning, flavor and texture
Fat:
increases tenderness
Eggs:
Add flavor and richness
Other ingredients such as raisins, nuts and cheese, herbs and spices can be added

12. Yeast Bread Mixing Traditional method: dissolve the yeast in water
One-rise method: requires fast rising yeast
Mixer method: works with active dry or fast rising yeast
Batter method or no-knead method: uses less flour and creates a thinner dough

13. Assignment
Define, illustrate and use in a sentence each Term to Know in Chapter 23.
There is a total of five words