Baking Ingredients
This ingredients adds moisture, binds liquids to fat, and adds volume/air
Eggs
What are quick breads leavened by?
Chemical leaveners (baking powder/baking soda)
What sets pour batters, drop batters, and soft doughs apart?
Liquid content
What should temperatures be to activate
A. Active Dry Yeast
B. Instant Yeast
A. 115
B. 120-130
What is it called when dough rises in the fridge overnight
Cool-Rise
This ingredients makes up the structure of baked goods
Flour
What are the 3 kinds of yeast?
1. Fresh
2. Active Dry
3. Instant
What is the challenge with the muffin method? What happens as a result?
Overmixing, tunneling
What is the conventional method?
What is the quick mix method?
Conventional: yeast is dissolved in warm water first
Quick mix: yeast is added to dry ingredients with a warmer liquid added
What is the purpose of kneading dough?
develop gluten
This ingredient stabilizes yeast fermentation (or slows down yeast fermentation) and enhances the flavor
Salt
What are 3 types of leavening?
Chemical, Yeast, and Air/Steam
Cutting shortening into dry ingredients is a step in which quick bread method?
Biscuit method
What is the purpose of punching down dough?
release excess gases
Why should you avoid adding too much flour when kneading?
Your dough will dry out & finished bread will be dense/heavy
This ingredient enhances flavor, browns color, and acts as food for yeast
Sugar
Chemical Leaveners: Baking Powder & Baking Soda. Match the chemical leavener to the description.
A. This chemical leavening agent must be used with an acidic ingredient in order to activate a reaction.
B. This chemical leavening agent already has a dry acid added so any liquid will activate a reaction
A. Baking Soda
B. Baking Powder
Adding all wet ingredients into one bowl and adding dry ingredients in a separate bowl then mixing together
Muffin method
What is the process called when yeast produces carbon dioxide and alcohols which enable dough to rise?
Fermentation
After kneading, what is the next step in the bread making process?
Let dough rise
This ingredient develops gluten, binds ingredients, and assists in chemical reactions
Liquid
What is the difference between active dry and instant yeast?
Active dry must be dissolved in warm water first. Instant yeast is added into dry ingredients with a warmer liquid.
Explain the difference between a rolled and drop biscuit.
Drop: drop batter, dropped onto pan and baked, not the same size/shape
The process when yeast has a final burst of energy and the dough has a sudden rise
Oven spring
What does proofing your dough mean?
A. First rise
B. Second rise before going in oven
C. Checking your dough
D. Another name for kneading
B. Second rise before going in oven