Quick and Yeast Breads
Chapter 30
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• What are breads made of?
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Flour
**main ingredient (gives structure)
**source of complex carbohydrates
**mostly wheat flour (barley, corn, rye)
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• All-purpose flour = white flour—grain’s
endosperm
• Whole wheat flour = milled from whole
grain, more fiber
• Self-rising flour = includes salt and
baking powder
• Bread flour = strong structure
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• Liquid
• **milk and water to moisten and bind
• batter = thin enough to be poured or
dropped
• dough = stiff enough to be molded or
rolled on a board
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• Fat
• **adds flavor and richness
• shortening = solid fat made from
vegetable oil
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Leavening Agents
• Leavening agent = makes baked product
rise by causing pockets of air expand in
the batter or dough as it bakes
• **baking soda, baking powder, yeast
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• Yeast breads = yeast to raise
• Quick breads = baking powder or
baking soda
• Flat breads = little or no leavening
agent
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Other ingredients
• **add flavor
• **boost fiber and nutrition
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Focaccia Bread
• Round yeast bread
brushed with olive oil
and flavored with
rosemary
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Making Quick Breads
• Muffins and More
• **sift together all dry ingredients (combine
ingredients evenly)
• **blend liquid ingredients together
• **add liquid ingredients to dry ingredients
• **stir until moist, lumpy
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• Biscuits
• **sift together all dry ingredients
• **cut fat into dry ingredients (use pastry
blender
• **add liquid ingredients and stir just until
blended
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• knead = work and press it with the hands
• ** press with heels of hands, fold over,
give a quarter turn, press again
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Faster Bread Making
• **use dry bread mix
• **buy frozen or refrigerated dough for
breads and rolls
• **brown-and-serve products
• **use bread machine
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Microwave Tips
• **fill containers half full
• **put containers on rack or inverted saucer to let
air circulate
• **rotate containers
• **use batters with color or add topping for a
more appealing look
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Storing
• **airtight containers for several days
• **freeze in aluminum and then plastic bag
• **cool dry place
• **warmth and humidity increase mold
growth
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Summary
• Breads are made of flour, liquid, fat, and
often a leavening agent
• Breads fall into three basic categories:
yeast breads, quick breads, and flat
breads
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• The mixing method for quick bread
depends on the kind of quick bread you’re
making
• When making yeast bread from scratch,
allow several hours for the dough to rise
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• Using convenience products or a
microwave oven saves time when making
homemade bread
• Store homemade breads properly to keep
them fresh and appealing
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Tips for Using MyPyramid
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They’re Good for You!!
Eating foods rich in fiber,
such as whole grains,
provides several health
benefits:
– ► Reduces the risk of
heart disease
– ► Decreases the
incidence of constipation
– ► Helps with weight
management
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Eat six “1 ounce-equivalents” of grain
products daily (for a 2,000 calorie diet):
Make at least half of grains whole grain
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Definition: 1 ounce-equivalent
In the grains food group, a “1 ounce-equivalent” is
the amount of a food counted as equal to a
1 ounce slice of bread. Some equivalents
include …
1 slice bread
½ cup cooked pasta,
rice or cereal
1 cup ready-to-eat cereal
1 “mini” bagel
½ English muffin
1 small (2-½” diameter)
muffin
3 cups popcorn
1 small (6”) flour or
corn tortilla
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Refined grains have been
milled — the bran and germ are
removed. This process also removes
much of the B vitamins, iron, and dietary
fiber
Most refined grains are enriched. This
means certain B vitamins (thiamin,
riboflavin, niacin, folic acid) and iron
are added back after processing. Fiber
is not added back to most enriched
grains.
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Examples of Whole Wheat
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Whole wheat
Whole oats/oatmeal
Whole grain corn
Popcorn
Brown & wild rice
Whole rye
Whole grain barley
Buckwheat
Tritacale
Bulgur
Millet
Quinoa
Sorghum
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Which Grain is the Whole Grain?
Wheat flour, water,
high fructose corn syrup,
molasses, wheat bran …
Whole wheat flour, water,
brown sugar …
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Answer: B has WHOLE wheat
as the first ingredient!
Wheat flour, water,
high fructose corn syrup,
molasses, wheat bran …
Whole wheat flour, water,
brown sugar …
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Color is not an indication of a
whole grain.
Bread can be brown because
of molasses or other added
ingredients.
Read the ingredient
list to see if grain is a
WHOLE grain.
Wheat flour, water,
high fructose corn syrup, molasses, wheat bran
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• Use “Nutrition Facts”
label to help choose
whole grain products
with a higher % Daily
Value (%DV) for fiber.
• The %DV for fiber is a
good clue to the amount
of whole grain in the
product.
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Which Grain is high in Fiber??
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Answer:
A with 3 grams of fiber!
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Watch Wording on Grains
Foods are usually not whole grain products if labeled with
these words:
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Multi-grain
Stone-ground
100% wheat
Cracked wheat
Seven-grain
Bran
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• http://www.schwebels.com/freshly-bakedbreads/whole-grain-and-multi-grainbreads/country-hearth-12-grain
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