by ann stevenson. yeast breads are leavened by yeast they rise slowly they are kneaded quick breads...
TRANSCRIPT
By Ann Stevenson
Yeast breads are leavened by yeast
They rise slowly
They are kneaded
Quick breads are leavened by baking soda, baking powder, steam and eggs
They rise quickly
They are not kneaded
Function – Structure
Quick BreadsIngredient - Flour
Function – Structure
Like a balloon
Like a balloon
Ingredient - FlourYeast breads
Gluten is made from a protein in the wheat. It is an elastic type substance that gives the structure to the bread both in yeast breads and in quick breads. Gluten forms a network of proteins that stretch through the dough like a web and trap the air bubbles inside.
Bread flour has a higher content of protein and works best for breads.
All purpose flour is OKCake flour doesn’t have enough protein to
produce quality bread products. It is not good for bread.
Yeast BreadIngredient - Yeast
Function – Leavening
Quick BreadIngredient – Baking
Powder, Baking Soda, Eggs, Steam
Function – Leavening
Produces air bubbles
Produces air bubbles
Yeast BreadIngredient - Liquid
Function – Moisten
Quick BreadIngredient - Liquid
Function – Moisten
Yeast BreadIngredient – Salt
Function – Flavor
Function - Slows Yeast
Quick BreadIngredient - Salt
Function – Flavor
Yeast BreadIngredient – Sugar
Function – Browning and flavor
Quick BreadIngredient - Sugar
Function – Browning and flavor
Function – Food for Yeast
Yeast BreadIngredients- Fat, Eggs
Function – Tender, richness, added flavor
Quick BreadIngredients- Fat, Eggs
Function – Tender richness, added flavor