Food and Fitness Mrs. Swope Chapter 23: Breads Food and Fitness Mrs. Swope

Types: Quick Breads May be made from _______________________. What is the difference? Batters range in ______________ which can be poured to __________________called drop batters. What foods would be made from a batter? A dough has an even __________________. What foods are made from a dough?

Quick Bread Ingredients Flour: most basic ingredient, provides _____________, most quick breads are made with all purpose flour _____________ flour: some quick breads may be made with this which is all purpose flour with leavening agents and salt added. What is a leavening agent?

Ingredients cont. Leavening agents: __________________________________________. They cause the baked product to__________ and become ____________________________. The two leavening agents used in quick breads are baking ______________________. Chemical reactions take place during baking to release a gas. What is the gas?

Leavening Agents cont. Baking soda is sodium _________ which is an alkaline ingredient. It is used to neutralize acidic ingredients. Baking powders contain ____________________________________ __________________ are two other gases used to leaven baked goods. Popovers are leavened only by steam.

Ingredients cont. Liquids serve several functions: they __________________________ and starch in flour. The protein must absorb water to form gluten. Liquids_________________________ other ingredients. Liquids may also act as leavening agents to create steam during baking. What are some commonly used liquids in baked goods?

Ingredients cont. Fats: used as a tenderizing agent. Fat coats flour particles. Fats may aid in leavening trapping air bubbles. Some fats may add flavor such as _______. Eggs: ______________________________________-, and acts as a liquid. When baked, the eggs add structure to the baked good.

Ingredients cont. Sugar: adds _________________________________. Brown sugar: adds a distinctive flavor and moisture to baked goods. Brown sugar is ________________________. Salt: adds flavor

Examples of Quick Breads

Examples of Quick Breads

Yeast Breads: Ingredients All yeast breads must contain flour, liquid, salt, yeast, and a small amount of sugar. Flour: may use all purpose or bread flour. How do these differ? All purpose has less ____________________ (proteins). When liquid is added to the flour and is then kneaded the proteins combine to form very ____________________. The gluten traps the ___________, causing the bread to rise.

Yeast Breads: Ingredients Liquid: water, potato water, milk, buttermilk, fruit juices. The liquids must be warmed to activate the yeast. What happens if the liquid is too hot?________ Too cold?___________ Salt: _________________ of the yeast, adds flavor.

Yeast Bread: Ingredients Yeast: __________________, used as a leavening agent. Three forms: Compressed yeast, Active Dry yeast, Fast Rising yeast

Yeast Bread: Ingredients Sugar: provide _______________________ so the dough will rise faster. Sugar, brown sugar, honey , and molasses may be used. Sugar also ______________________ of the crust, flavor, and texture.

Yeast Bread: Ingredients Fats: increases ________________, may use either solid shortening or oil. Eggs: add ____________________, color, and may improve structure. Other ingredients: raisins, nuts, cheese, herbs and spices may be added for flavor. These may lengthen the rising time.

Fermentation Yeast breads must be kneaded to develop the gluten making the dough elastic. After kneading, the dough must rest in a warm place until _____________________________. Yeast acts on the sugars in the dough during this time to produce ___________________. The _________________ causes the bread to rise.

Yeast Breads

Summary Quick breads and yeast breads are baked products. Both types may include the following ingredients: flour, sugar, liquid, egg, and fat. Quick breads use baking powder, baking soda as common leavening agents. Yeast breads are leavened with yeast. Both types of breads have distinctive flavors,textures and come in many forms.