14. Yeast and Quick Bread Flashcards
where is quick brad made from?
batter or dough
is yeast needed when we making quick bread?
nononononoNONONONO, leavened by steam or chemically
the only 2 steam leavened quick bread
Popovers
Cream Puffs and Eclairs
list few examples of chemically leavened quick bread
Pancakes
u Waffles
u Muffins
u Nut Breads and Coffee Cakes
u Cornbread
u Steamed Bread
u Biscuits
u Fried
when does the starch gelatinization of popover occurs?
Starch gelatinization occurs during baking
why where is no gluten in popovers
Gluten particles too widely dispersed for
gluten formation
what is Starch gelatinization and what is starch retrogradation
gelatinization: water binds in the starch, making it viscous
retrogradation: water goes out of starch
egg in the popovers?
Egg protein stretches with expansion of steam and coagulates on heating for structure
content of fat and popover bread
Excessive fat can weaken the batter;
a little fat will float on top of the batter giving a flaky (ceng, qiancengbing)appearance
why there is less gluten in cream puff
High fat content and early starch gelatinization interferes with gluten
formation
when does the starch gelatinization of puffs occurs?
Starch gelatinization occurs in the stove top heating step of production
why high quantity of eggs is required in puffs
to help emulsify the high fat mixture
what if water loss is too much when baking puffs
result in a broken
emulsion during the dough cooking phase
(stove top); water is required for steam
leavening
is baking powder/ baking soda the same thing?
NO
what should we avoid when making pancakes
over-mixing
what does waffle prefer?
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
why we need to avoid over-mixing?
Overmixing can develop too much gluten
why we don’t want too much gluten in bread
This will cause the bread to become tough and chewy.
what would happen if gluten in muffin is over developed?
Large CO2 bubbles occurs and will result in tunneling and peaked muffin tops and pale slick crust
Biscuits (American)
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
what is the sign that is a fried quick bread is already cooked?
Rises to top of the pot
essentials of the yeast bread?
Flour, liquid, yeast, salt
bread with lean doughs
French or Italian bread, hard-crust rolls
bread with rich doughs
Brioche
bread with sweet rich doughs
croissant, Danish, cinnamon rolls
bread with fried yeast doughs
doughnuts
texture of white bread
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)
appearance of white bread
u White bread – golden brown crust
u Well-shaped loaf as rounded top, side is smooth and even
flavor of yeast bread
Yeasty
u Other flavours dependent on type of bread
Ingredient Functionality of Yeast
Fermentation- – metabolize fermentable sugars anaerobically producing ethanol and CO2
first commercially produced yeast
what is baker’s yeast
yeast dormant and active
ethanol in bread
maximum yeast activity condition
38°C; pH 4.8-5.5
thermal death point of yeast
54.4°C
how is commercial yeast made
