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

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?

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

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

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

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

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

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???

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??

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

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

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

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