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Preparation of wheat based produc (storage of yeast breads (1- fresh, 2-…
Preparation of wheat based produc
Quick breads
1-Preparation
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-Varieties
2-drop batters
2-coffee cakes
3-dumplings
1-muffins
muffin breads:
1-Boston brown bread
2-corn bread
3-Hushpuppies
4-tea breads
3-dough
1-
Unleavened
'Flat' bread
2-Chapatis
3-Crisp flat bread
1-Tortillas
1-flour tortillas
2-corn tortillas
4-matzo
2-
Leavening
1-biscuit
2-scones
1-pour batters
2-crepes
3-waffles
1-pancakes
4-popovers
Yeast breads
1- preparation
Basic method
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
Basic ingredient
(7)
2-liquid
3-Fats
1-flour
4-Eggs
6-Salt
5-Sugar
7-Yeast
Key term
1- oven spring
2- crumb
2-varieties
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