Preparation of wheat based produc

Quick breads

Yeast breads

1-Preparation

2-Varieties

Basic ingredient (6)

3-Fats

4-Eggs

2-liquids

5-Sugar

1-flour

6-leavening agent

Basic method

Muffin method: 3 step
1-Sift the dry ingredient together
2-Combine the moist ingredients in a separate bowl
3-Stir (1&2) together with only a few strokes, until the (1) are just moistened but still lumpy

kneading=10 strokes

2-drop batters

3-dough

1-pour batters

2-crepes

3-waffles

1-pancakes

4-popovers

2-coffee cakes

3-dumplings

1-muffins

muffin breads:
1-Boston brown bread
2-corn bread
3-Hushpuppies
4-tea breads

1-Unleavened
'Flat' bread

2-Chapatis

3-Crisp flat bread

1-Tortillas

4-matzo

1-flour tortillas

2-corn tortillas

2-Leavening

1-biscuit

2-scones

1- preparation

Basic method

Basic ingredient (7)

2-liquid

3-Fats

1-flour

4-Eggs

6-Salt

5-Sugar

7-Yeast

2-varieties

2- sponge

3- batter

1- straight dough

4- rapid

stages of bread making

4- punch down/second rising

5- shaping

3- fermentation-first rising

6- proofing,decorates

2- kneading

1- mixing

7- baking

8- cooling-slicing-wrapping

Key term

1- oven spring

2- crumb

Simplest yeast made from:
1-Flour
2-water
3- yeast


varieties that include loaf breads:
1-white
2- whole-wheat
3-sourdough
4- malt bread

storage of yeast breads

1- fresh

2- refrigerated

3- frozen