1. Breads Oven-tender-tends stationary or rotary hearth oven that bakes breads, pastries, and other bakery products

2. Selecting and Storing Baked Products Freshly baked Brown-and-serve Refrigerated dough Frozen doughs Cost of baked products Storing baked products Quick breads may be made from batter or dough

3. Quick Breads Batters range in consistency from thin liquids to stiff liquids Dough-higher proportion of flour Stiff enough to shape by hand Ingredients Flour, leavening agents, liquid, fat, eggs, sugar, and salt

4. Yeast Breads Ingredients Flour-all purpose Bread flour contains larger amounts of gliadin and glutenin, produces the strongest and most elastic gluten of all the white wheat flours Whole wheat Non-wheat flour Rye Soy Corn oat

5. Ingredients Liquid-water, potato water, or milk Salt-regulates the action of the yeast and inhibits the action of certain enzymes in the flour Yeast-is a microscopic, single-celled plant used as a leavening agent in yeast breads. Three forms: compressed Active dry; fast-rising

6. Ingredients Fat Tenderness of yeast bread Solid fat Sugar, brown sugar, honey and molasses Influence browning flavor, and texture Provide extra food for the yeast Eggs Add flavor and richness Add color and improve the structure

7. Other ingredients Raisins Nuts Cheese Herbs Spices Add flavor and variety Mixing methods for yeast breads Traditional methods One-rise Mixer method; batter method

8. Food Science Principles of Preparing Yeast Breads Kneading Kneading develops most of the gluten To knead-press the dough with the heels of the hands, fold it, and turn it. Must rhythmically repeat this motion until the dough is smooth and elastic Fermentation process that takes place when yeast cells act on sugars to produce carbon dioxide and alcohol enzymatically controlled

9. Food Science Punching the dough- release some of the carbon dioxide Shaping let rise a 2 nd time Bake Baking time varies according to the kind of dough and size Characteristics of Yeast Bread Large volume and a smooth rounded top Surface is golden brown Sliced the texture is fine and uniform Crumb is tender and elastic

10. Timesaving Yeast Bread Techniques Cool-rise dough Refrigerator dough Freezer dough Bread Machines Microwaving yeast Breads

11. Yeast Bread Variations Add variety to yeast bread by combining white flour with whole wheat flour, rye flour, or cornmeal. Add dry fruits, nuts, herbs, or cheese to basic dough Brush the tops of the loaves with butter and sprinkle