1. Breads

2. Ingredients in breads Grains- whole or flour Sweetener- sugar, honey
Eggs
Leavening- baking soda/powder, yeast
Fat- oil, butter
Flavorings- fruit, nuts, salt
Liquid- milk, water, lemon juice, vinegar

3. Purpose of Ingredients
Grains- structure
Sugar- flavor, tenderness, browning
Eggs- structure and browning
Leavening agent- adds air
Fat- flavor, tenderness
Flavorings- flavor
Liquid- moistness

4. Nutrients Grains- complex carbohydrate, fiber
Sugar- simple carbohydrate
Eggs- protein, iron
Leavening- none
Fat- fat
Flavorings- vitamins, minerals, fiber
Liquid- vitamins, minerals, water

5. Yeast breads Two categories of yeast bread:
Lean doughs (little to no sugars and fat)
Example: French bread and hard rolls
Rich doughs (cake like structure after baking)
Example: cinnamon rolls and soft rolls

6. Yeast breads Takes longer to cook Leavening agent is yeast.
Yeast is a living microorganism – needs food (sugar), warmth and moisture in order to grow
Hot – kills the yeast, unleavened bread
Cold – retards the growth, slows it down

7. Two primary methods for making yeast breads:
Straight dough – all ingredients are combined and the dough is kneaded and set aside to rise.
Sponge dough – yeast is combined with part of the liquid, flour and sugar to make a batter. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough.

8. Yeast 10 basic steps: Measure all ingredients
Mixing and kneading (creates gluten)
Fermentation - is the production of Carbon Dioxide.
Punching down – expel gas pockets
Portioning
Ripe test - When the dough has doubled in volume, put your two fingers in the middle of the dough; if your imprint remains, the dough is ready to shape

9. Yeast Rounding Shaping Proofing – final rise, double in size Baking
Cooling and Storing

10. Quick Breads & Cakes Cook quickly.
Leavening agent is baking soda/powder.
Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

11. Preparing Quick Breads and Cake Batters
Creaming method
Foaming method
Straight-dough method
Two-stage method

12. Creaming Method
Cream the fat and sugar together to produce a very fine crumb and a dense, rich texture.

13. Muffin Method

14. Biscuit Method
Instead of combining all ingredients at once, rub or cut in the fat into the flour until the mixture is mealy or bumpy in appearance. This produces a stiff batter with slightly chewier texture.

15. Icing Three main functions
They improve the keeping qualities of the cake by forming a protective coating around it
They contribute flavor and richness
They improve appearance

16. Types of icing Buttercream- popular icing made of sugar and fat
Foam- also called boiled icing, which are made with hot sugar syrup
Fondant- sugar, water and a glucose or a corn syrup
Fudge- chocolate, sugar, butter, and a liquid
Ganache- smooth mixture of chocolate and cream
Glaze- simple corn syrup
Royal icing- almost always used only for decorations. Powder sugar and egg whites.

17. Baking Problems

18. Muffins Muffins should be round on top, and pebbly.
Muffins should not have peaks
or tunnels.

19. Quick Bread Problems Too little volume – measured incorrectly
Mixed improperly
Liquid too hot and leaving gases escape
Oven temp too low
Too many acidic ingredients (fruit)
Batter held too long

20. Quick Bread Problems Pale color- Oven temp too low Over mixed
Rough surface-
Too much flour
undermixed

21. Quick Bread Problems Peaked shape- Wrong size pan Overmixed
Liquid measured incorrectly
Oven temp too high

22. Quick Bread Problems Dry- Too much flour Too little liquid
Oven temp too low
Overbaked
Texture coarse, tunneled-
Incorrect measurement or proportions
Overmixed

23. Quick Bread Problems Tough, elastic- Too little liquid Overmixed
Unpleasant flavor-
Not enough salt
Too much baking powder/soda
Poor quality fat or flavoring
Flat top with small peak-
Oven temp too low

24. What is the difference between quick and yeast breads?
Quick breads – quick and easy to prepare, use baking powder or soda as leavening agent.
Yeast breads – uses yeast, longer to prepare.

25. What type of bread is it? Recipe ingredients: CAKE 1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
BAGEL
1 1/4 cups water
4 1/2 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast