A
The two types of breads we studied in class
What are quick and yeast breads?
The leavening agent used in yeast breads
What is yeast?
Provides structure in baked goods
What is flour?
Provides moisture and activates the leavening agent in baked goods
What is a liquid?
Dough that contains little to no fat or sugar
What is a lean dough?
The water temperature that kills yeast
One of the common leavening agents used in quick breads
What is baking soda or baking powder?
What is sugar?
Provides tenderness, richness, and some flavor in baked goods
What is fat?
Bread interior with large, visible air pockets
What is open crumb?
The water temperature that slows down the growth of yeast
What is cold water?
Provides flavor and controls the yeast in baked goods
What is salt?
Makes baked goods rise
What is a leavening agent?
Dough that has a chewier texture and an open crumb
Dough that typically contains a greater amount of fat, sugar, and eggs
What is a rich dough?
Combining liquid and flour to form gluten
What is kneading?
The final rise of dough prior to baking
What is proofing?
When carbon dioxide expands in a preheated oven
What is the oven spring?
Dough that has a softer, finer texture and a golden color from the sugar and eggs
What is a rich dough?
The three primary ingredients that contribute flavor in bread
Salt, sugar, fat
Three examples of rich dough
What are cinnamon rolls, sandwich bread, and croissants?
Three examples of lean doughs
What are french bread/baguettes, soft pretzels, and pizza dough?
The breakdown of sugars by yeast to produce carbon dioxide & alcohol
What is fermentation?
The perfect water temperature range for yeast
What is 105-115˚F?
Three examples of quick breads
What are muffins, biscuits, and cornbread?