EXAM 3: Yeast Bread And Quick Bread Techniques Flashcards
Baked goods contain these basic dry ingredients
Flour
Leavening Agents
Sugar
Salt
Baked Goods contain these basic wet ingredients
Eggs
Fats: oil/butter/shortening
Milk or water
Common Alternatives:
- Puréed Fruit
- Plant-based milk
Common terms used in baking: What is a leavening agent
Compound that causes baked good to rise through the incorporation of gasses
Common terms used in baking: what does rise mean
The expansion of the baked goods that occurs from the presence of air and/or gasses
Common terms used in baking: What does Proofing mean
To allow yeast bread dough to rise (add volume)
What are ways to evaluate baked goods appearance
Rise
Crumb
Exterior (color, even)
What are ways to evaluate baked goods texture
Moistness
Chewiness
Tenderness
Crunchiness (outer crust)
What is crumb
The cell structure within the interior of a baked product. It affects the texture of a baked good
What does closed crumb mean and what’s an example
Very fine, small, tight
Sponge Cakes
What are the components of an open crumb and what’s are examples
Slightly rough, thicker walls
Muffins, coffee cake, yeast breads
What are the components of an open crumb and what are examples
Rougher, thick walls, large cells
French bread, Ciabatta, some quick breads (popovers, cream puffs, etc)
What are the two general categories of baked goods/breads
Yeast breads vs. quick breads
What are the characteristics of Yeast Bread
Rise is from the CO2 produced by yeast fermentation (bakers yeast)
Rise is from steam produced by water in the ingredients
Requires extra time to create rise
Made from dough
What are the general characteristics of Quick Bread
Bread that rises production of CO2 by chemical leavening agents
Rise is from steam produced by water in the ingredients and/or air from physical leavening agents
Does not require extra time to rise or proof
Made from doughs or batters
What are steps 1&2 of making yeast breads
Yeast added to water/liquids OR yeast added directly to flour or other dry ingredients first, then liquid added
- activates the yeast
- starts formation of gluten
- yeast activation
What are steps 3&4 of making yeast breads
Beating and Kneading (manipulation or time)
- Beating develops gluten and incorporates air
- Kneading manipulates the dough to stretch and denature proteins; develops gluten
What is step 5 of making yeast breads
Proofing
- purpose: aerate the dough, develop the flavor - dough rises/increases in volume
- process is fermentation
- overproofing
- results of overproofing: coarse grain and sour odor, reducing browning (pale color), flavor is affected
What is step 6 of making yeast breads
Punching the dough down
- large air bubbles break to form smaller cells
- excess CO2 gas escapes
- evens the temperature
- redistributes sugars, yeast, gluten
What occurs in step 7 of making yeast breads
Shape the dough then 2nd rise
What happens in step 8 of making yeast breads
Bake until done (internal temperature >200 degrees)
What is No-Knead yeast bread
Exchanges time for manipulation to develop, about 12-18 hours of rising
What are the basic ingredients to make quick breads
Flour
Sugar
Fat(oil); sometimes butter
Chemical leaveners (for most)
- baking soda + baking powder
Salt
Eggs (for most)
Liquid
- water or milk are most common
- other liquids: fruit juice, water, or moisture laden vegetables (veggie purées)
Optional: flavoring, nuts, chocolate, fruit, vegetables, spices, etc
What are mixing methods used to make quick breads
Quick method - put everything in a bowl and mix
Muffin method - form a well to add wet ingredients, mix until just moist
Biscuit method
Conventional method (creaming)
What is the quick mixing method
Put everything in a bowl and mix
What is the muffin mixing method
Two-stage mixing method
1. Mix the dry ingredients
2. Mix the wet ingredients
3. Combine the dry and moist ingredients until the dry ingredients just become moist, and then stop
Note: over mixing will result in a tough baked product riddled with tunnels
What is the biscuit mixing method
- All the dry ingredients - flour, salt, and leavening - are first combined
- The fat is then cut into the flour mixture until it resembles coarse cornmeal
- Just enough liquid to moisten is added last (mix until just moistened)
What is the conventional (creaming) mixing method
- Sift Dry ingredients together
- Cream Sugar and fat together
- First blend the yolk and white of the egg together then gently incorporate eggs with cream and sugar
- Add 1/3 of dry ingredients and stir
- Add 1/2 of liquid and stir
- Sequentially add and stir second third of dry ingredients, last half of liquid, and last third of dry ingredients
What type of bread has more steps and take more time
Yeast breads as quick breads use biological leavening agents and use steam to create rise
What type of bread uses chemical leavening agents, air or steam to create rise
Quick breads
What are the four mixing methods for making quick breads
Quick, muffin, biscuit and conventional (creaming)
