By Ann Stevenson

Yeast breads are leavened by yeast They rise slowly They are kneaded Quick breads are leavened by baking soda, baking powder, steam and eggs They rise quickly They are not kneaded

Function – Structure Quick Breads Ingredient - Flour Function – Structure Like a balloon Ingredient - Flour  Yeast breads

Gluten is made from a protein in the wheat. It is an elastic type substance that gives the structure to the bread both in yeast breads and in quick breads. Gluten forms a network of proteins that stretch through the dough like a web and trap the air bubbles inside. Bread flour has a higher content of protein and works best for breads. All purpose flour is OK Cake flour doesn’t have enough protein to produce quality bread products. It is not good for bread.

Yeast Bread Ingredient - Yeast Function – Leavening Quick Bread Ingredient – Baking Powder, Baking Soda, Eggs, Steam Function – Leavening Produces air bubbles

Yeast Bread Ingredient - Liquid Function – Moisten Quick Bread Ingredient - Liquid Function – Moisten

Yeast Bread Ingredient – Salt Function – Flavor Function - Slows Yeast Quick Bread Ingredient - Salt Function – Flavor

Yeast Bread Ingredient – Sugar Function – Browning and flavor Quick Bread Ingredient - Sugar Function – Browning and flavor Function – Food for Yeast

Yeast Bread Ingredients- Fat, Eggs Function – Tender, richness, added flavor Quick Bread Ingredients- Fat, Eggs Function – Tender richness, added flavor