Quick & Yeast BreadsIngredients and Functions

Quick Breads

Biscuits

Muffins

Banana-type Breads

Popovers & Cream Puffs

Pancakes & Waffles

Coffee Cake

Yeast Breads

Sandwich Bread

Rolls

English Muffins

Raised Doughnuts

Soft Pretzels

Pizza Dough

Eggs

Help incorporate air into baked products

Add color and flavor

Add shine when brushed on before baking

Flour

Foundational ingredient in all breads

Adds structure to baked products

Forms the protein gluten when moistened

Gluten: a protein that gives strength and elasticity to batters and doughs

Formed when you combine flour and liquid, and then knead/stir

Will overdevelop if mixed/kneaded for too long

(Think about chewing gum for a really, really long time…)

Sugar

Adds sweetness and tenderizes (softens)

Browns the crust of baked products

Brown sugar has a distinct flavor (molasses) and creates moister baked products

Fat

Tenderizes (keeps baked products soft)

Liquid

Provides moisture necessary for combining ingredients

Combines with flour to form gluten

Leavening Agent (Chemical)

Allows baked products to rise and become larger

Produces CO2 (carbon dioxide) when moistened which creates a lighter, less dense product

Too much leavening agent = collapsed product

Not enough leavening agent = small, compact product

Quick Breads: Baking Soda, Baking Powder

Yeast Breads: Yeast

Leavening Agent(Natural)

Steam: Produced when liquid ingredients reach high temperatures and escape during baking

Air: Incorporated by beating eggs, creaming together fat and sugar, folding doughs, and whisking batters

Bread Making Tips

To keep baked products light and tender:

DON’T OVER-MIX QUICK BREADS!

DON’T OVER-KNEAD YEAST BREADS!