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RICH DOUGH, LEAN DOUGH, Artisan Bread, Quick Bread, Comparison with each…
RICH DOUGH
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high in fat, sugar and eggs
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LEAN DOUGH
Lean dough does not have added fat, eggs, dairy, and sugar, hence it is considered lean.
Consists of the main ingredients of wheat flour, water, salt and yeast
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Product example French bread, Whole grain Bread and Sourdough bread
Artisan Bread
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This type of bakery products are usually crusty, with a large and open cell structure.
Artisan breads are usually baked in hearth-style ovens (with radiant heat as main source of heat transfer)
Quick Bread
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter
bread made with a leavening agent (such as baking powder or baking soda) that permits immediate baking of the dough or batter mixture.
Quick breads include muffins, biscuits, scones, cornbread, and quick loaf breads like banana bread and zucchini bread.
Comparison with each types of bread (artisan, lean, rich & quick)