chapter 43 quick & yeast breads - east aurora...

Glencoe Food for Today Chapter 43 Quick & Yeast Breads

Chapter 43 Quick & Yeast Breads

1

• The two major types of breads are yeast breads and quick breads, which are prepared using different methods.



2

Making Quick Breads

• Breads that are made with speedy leavening

agents are called quick breads.

quick bread

A bread leavened by agents that allow

speedy baking, such as air, steam,

baking soda, and baking powder.



3

Making Quick Breads

• Quick breads may be made using either a

muffin method or a biscuit method.

muffin method

A method of making quick breads

in which liquid ingredients are

lightly mixed into dry ingredients

to create a batter with a slightly

coarse yet tender texture.

biscuit method

Gives a flaky layering and

is used for making biscuits,

scones, and shortcakes.



4

Making Quick Breads

• The muffin method yields breads with a slightly

coarse, yet tender texture.

1. Measure ingredients.

2. Mix dry ingredients.

3. Mix liquid ingredients.

4. Make a well, in dry ingred.

5. Pour in liquids and stir.

6. Stir until MOIST But

LUMPY.



5

Flour – Structure

Usually all-purpose flour used

Gluten is formed, give support and strength

Fat – tenderness

oil, butter

Sweetener- sugar, honey

Flavor and helps texture of product

Ingredients in quick breads

Leavening- baking soda, baking powder

helps product to rise

Liquid- milk, water, lemon juice

Moisture, starts formation of gluten

with flour

Flavorings – fruit, nuts, salt



6

Making Quick Breads

Identify signs of doneness in each type of

quick bread made with the muffin method.

Muffins

Loaf Breads

Quick Bread Signs of Doneness

Pancakes

Lightly browned, with rounded, pebbly tops. Over

mixed quick Breads have PEAKS AND TUNNELS

Lightly browned with a center crack. Bread should have

pulled away from pan sides, and feel firm when tapped.

Dry edges and bubbles starting to break on top.

Golden underside.



7

Making Quick Breads

• The biscuit method results in flaky layering.

1. Measure ingredients.

2. Combine dry ingredients.

3. Combine liquid ingredients.

4. Cut in the fat, into dry ingred.

5. Make a well in dry ingred.

6. Pour and mix in Liquids.

7. Knead, Roll and Cut

8. Bake at a high temperature



8

Making Quick Breads

• Rolled biscuits are light, flaky, and consistent

in size.

• Signs of doneness in rolled biscuits are:

• doubled in size.

• golden brown tops.

• straight, cream-colored

sides.

rolled biscuit

A biscuit that is lightly

kneaded, rolled out to an

even thickness, and cut to

biscuit size before baking.



9

Making Quick Breads

• Drop biscuits are more mealy than flaky and are

irregularly shaped.

• Signs of doneness in drop biscuits:

• doubled in size

• golden brown all over drop biscuit

A biscuit made with more

liquid in proportion to flour

than a rolled biscuit.



10

Nutrients in Quick Breads

• Starch (Complex Carbohydrate)

• B Vitamins

• Iron

• And other nutrients based on ingredients added:

For Example: Blueberries-Vitamin A, C and Fiber



11

Making Yeast Breads

• Yeast breads take longer to make than

quick breads.

• Dough for yeast bread must be kneaded

well and allowed to rise before baking.

yeast bread

A bread leavened with yeast.

knead

Working dough with the hands

to combine ingredients and

develop gluten.



12

Making Yeast Breads

• The process of fermentation causes bread to rise

and creates by-products that add flavor.

fermentation

A process in which yeast, and the

enzymes in yeast, produce

alcohols and carbon dioxide gas

by breaking down carbohydrates.



13

Making Yeast Breads

• Yeast breads fall into five basic categories:

• Basic white bread

• Batter bread

• Sweet white bread

• Whole-grain bread

• Sourdough bread



14

Making Yeast Breads

• Mixing activates yeast and combines ingredients.

• There are two methods for mixing yeast dough:

• conventional method.

• quick-mix method.

conventional method

A method of mixing yeast dough in

which the yeast is first dissolved in

warm water to activate growth.

quick-mix method

A method of mixing yeast dough in

which dry yeast is combined with

the dry ingredients and then with a

liquid.



15

Making Yeast Breads

• Kneading yeast dough strengthens the gluten

structure.

1. Turn out the dough.

2. Push the dough.

3. Fold the dough.

4. Turn the dough.

5. Knead the dough

until glossy.



16

Making Yeast Breads

• After kneading, yeast dough must be left to rise.

• Dough may require one rising or two, depending

on the type of yeast used.

• Punching down yeast dough:

• allows excess gasses to escape.

• redistributes yeast cells.

• gives bread a fine texture.



17

Making Yeast Breads

• Dough is shaped into a loaf before rising a

second time. Signs of doneness:

• smooth round top.

• nicely browned crust.

• hollow sound when

tapped.



18

Chapter Summary

• The two major types of breads are quick breads

and yeast breads.

• Quick bread is leavened by air, steam, baking

soda, or baking powder.

• Yeast bread is leavened by yeast.

• Quick breads and yeast breads are prepared

using different methods.



19

Chapter Summary

• Quick bread batter is made with the muffin method

or the biscuit method.

• Yeast dough is made using the conventional

method or the quick-mix method.

• Most yeast doughs require kneading.

• Yeast doughs rise once or twice before baking.



20

Review

Start

Do you remember the vocabulary terms from this

chapter? Use the following slides to check your

knowledge of the definitions.

The slides in this section include both English

and Spanish terms and definitions.



21

quick bread pan rápido

A bread leavened by

agents that allow

speedy baking, such

as air, steam, baking

soda, and baking

powder.

Pan fermentado con

agentes que permiten

el horneado rápido

tales como aire,

vapor, polvo para

hornear y bicarbonato

de soda.

Show Definition



22

muffin method método de panqué

A method of making

quick breads in which

liquid ingredients are

lightly mixed into dry

ingredients to create a

batter with a slightly

coarse yet tender texture.

Un método para hacer

panes rápidos en el que

los ingredientes líquidos

se mezclan ligeramente

con los ingredientes secos

para crear una pasta algo

granulosa pero tierna al

tacto.

Show Definition



23

biscuit method método para bisquet

Gives a flaky

layering and is

used for making

biscuits, scones,

and shortcakes.

Crea capas

hojaldradas y se usa

para hacer bisquets,

biscochos, y tartaletas

de frutas.

Show Definition



24

cut-in integrar

To mix solid fat and

flour using a pastry

blender or two knives

and a cutting motion.

Mezclar grasa sólida y

harina usando una

batidora de pastelería

o dos cuchillos y un

movimiento como de

cortar.

Show Definition



25

rolled biscuit bisquet enrollado

A biscuit that is lightly

kneaded, rolled out to

an even thickness,

and cut to biscuit size

before baking.

Un bizcocho que se

amasa suavemente

con un rodillo para

que quede plano y se

corta al tamaño de un

bizcocho antes de ser

horneado.

Show Definition



26

knead amasar

Work dough with the

hands to combine

ingredients and

develop gluten.

Trabajar la masa con

las manos para

combinar los

ingredientes y

desarrollar el gluten.

Show Definition



27

drop biscuit

bisquet de

masa espesa

A biscuit made with

more liquid in

proportion to flour

than a rolled biscuit.

Un bizcocho que se

hace con más líquido

en proporción a la

harina, que un

bizcocho enrollado.

Show Definition



28

yeast bread pan de levadura

A leavening agent. Un agente de

fermentación.

Show Definition



29

fermentation fermentación

A process in which

yeast, and the enzymes

in yeast, produce

alcohols and carbon

dioxide gas by breaking

down carbohydrates.

Proceso en el que la

levadura y las enzimas

de la levadura producen

alcohol y dióxido de

carbono al

descomponer los

carbohidratos.

Show Definition



30

conventional

method

método

convencional

A method of mixing

yeast dough in

which the yeast is

first dissolved in

warm water to

activate growth.

Método de mezclar la

masa de levadura en

la que la levadura se

disuelve primero en

agua tibia para activar

su desarrollo.

Show Definition



31

quick-mix

method

método de

mezcla rápida

A method of mixing

yeast dough in which

dry yeast is combined

with the dry ingredients

and then with a liquid.

Un método de mezclar

masa de levadura en la

que la levadura seca

se combina con los

ingredientes secos y

luego con un líquido.

Show Definition



32

score muesca

Make slashes about ½

inch deep across the

top of the bread.

Hacer cortes de

aproximadamente ½

pulgada de

profundidad a lo largo

de la parte de arriba

del pan.

Show Definition



33

symmetrical simétrico

Balanced. Balanceado.

Show Definition



34

pliable maleable

Supple. Flexible.

Show Definition



35

End of

Chapter 43

Quick & Yeast

Breads

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