Glencoe Food for Today Chapter 43 Quick & Yeast Breads
Chapter 43 Quick & Yeast Breads
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• The two major types of breads are yeast breads and quick breads, which are prepared using different methods.
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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.
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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.
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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.
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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
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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.
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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
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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.
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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.
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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
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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.
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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.
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Making Yeast Breads
• Yeast breads fall into five basic categories:
• Basic white bread
• Batter bread
• Sweet white bread
• Whole-grain bread
• Sourdough bread
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
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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
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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
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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
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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
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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
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yeast bread pan de levadura
A leavening agent. Un agente de
fermentación.
Show Definition
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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
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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
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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
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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
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symmetrical simétrico
Balanced. Balanceado.
Show Definition
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pliable maleable
Supple. Flexible.
Show Definition
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End of
Chapter 43
Quick & Yeast
Breads