14. Yeast and Quick Bread

Question 1

where is quick brad made from?

Answer 1

batter or dough

Question 2

is yeast needed when we making quick bread?

Answer 2

nononononoNONONONO, leavened by steam or chemically

Question 3

the only 2 steam leavened quick bread

Answer 3

Popovers
Cream Puffs and Eclairs

Question 4

list few examples of chemically leavened quick bread

Answer 4

Pancakes
u Waffles
u Muffins
u Nut Breads and Coffee Cakes
u Cornbread
u Steamed Bread
u Biscuits
u Fried

Question 5

when does the starch gelatinization of popover occurs?

Answer 5

Starch gelatinization occurs during baking

Question 6

why where is no gluten in popovers

Answer 6

Gluten particles too widely dispersed for
gluten formation

Question 7

what is Starch gelatinization and what is starch retrogradation

Answer 7

gelatinization: water binds in the starch, making it viscous
retrogradation: water goes out of starch

Question 8

egg in the popovers?

Answer 8

Egg protein stretches with expansion of steam and coagulates on heating for structure

Question 9

content of fat and popover bread

Answer 9

Excessive fat can weaken the batter;
a little fat will float on top of the batter giving a flaky (ceng, qiancengbing)appearance

Question 10

why there is less gluten in cream puff

Answer 10

High fat content and early starch gelatinization interferes with gluten
formation

Question 11

when does the starch gelatinization of puffs occurs?

Answer 11

Starch gelatinization occurs in the stove top heating step of production

Question 12

why high quantity of eggs is required in puffs

Answer 12

to help emulsify the high fat mixture

Question 13

what if water loss is too much when baking puffs

Answer 13

result in a broken
emulsion during the dough cooking phase
(stove top); water is required for steam
leavening

Question 14

is baking powder/ baking soda the same thing?

Answer 14

NO

Question 15

what should we avoid when making pancakes

Answer 15

over-mixing

Question 16

what does waffle prefer?

Answer 16

Low gluten is desired for tenderness and crispiness
Higher fat can use stronger flour which can avoid over-stirring but will be more bread-like

Question 17

why we need to avoid over-mixing?

Answer 17

Overmixing can develop too much gluten

Question 18

why we don’t want too much gluten in bread

Answer 18

This will cause the bread to become tough and chewy.

Question 19

what would happen if gluten in muffin is over developed?

Answer 19

Large CO2 bubbles occurs and will result in tunneling and peaked muffin tops and pale slick crust

Question 20

Biscuits (American)

Answer 20

u Higher fat
u Made similar to pastry (pastry
mixing method used)
u Cut fat into flour to develop
tenderness and flakiness
u Stirring in milk begins gluten
development

Question 21

what is the sign that is a fried quick bread is already cooked?

Answer 21

Rises to top of the pot

Question 22

essentials of the yeast bread?

Answer 22

Flour, liquid, yeast, salt

Question 23

bread with lean doughs

Answer 23

French or Italian bread, hard-crust rolls

Question 24

bread with rich doughs

Answer 24

Brioche

Question 25

bread with sweet rich doughs

Answer 25

croissant, Danish, cinnamon rolls

Question 26

bread with fried yeast doughs

Answer 26

doughnuts

Question 27

texture of white bread

Answer 27

u White bread - Fine crumb, thin cell wall, uniform grain
u Shape of cell varies
u Crumb is elastic, spring back when touched (not gummy)

Question 28

appearance of white bread

Answer 28

u White bread – golden brown crust
u Well-shaped loaf as rounded top, side is smooth and even

Question 29

flavor of yeast bread

Answer 29

Yeasty
u Other flavours dependent on type of bread

Question 30

Ingredient Functionality of Yeast

Answer 30

Fermentation- – metabolize fermentable sugars anaerobically producing ethanol and CO2

Question 31

first commercially produced yeast

Question 32

what is baker’s yeast

Question 33

yeast dormant and active

Question 34

ethanol in bread

Question 35

maximum yeast activity condition

Answer 35

38°C; pH 4.8-5.5

Question 36

thermal death point of yeast

Answer 36

54.4°C

Question 37

how is commercial yeast made