Quick and Yeast-Risen Breads-Baking Blog Challenge 1

WELCOME!

  Hello, my name is Robert Parm, I am a current student at wkctc enrolled into the culinary program. I am thrilled to welcome you to my blog and prepared to be your tour guide into the world that is Baking.

  Today I'm here to talk to you about the difference between quickbreads and yeast- raised breads. Then describe the functions and types of chemical leavenings used to make quick breads. I will then explain the differences between biscuit, muffin, and creaming methods of making quick breads. Lastly, I will explain how changing mixing methods produce a different texture to the items being produced.

  Quickbreads. The definition is in the name they're a quick to make and quick to bake form of bread. With only a few ingredients and no yeast almost any establishment can provide customers with fresh muffins, biscuits, scones, and loafs of bread. Yeast risen breads are breads that require yeast. Yeast is a living organism: a one-celled fungus. Yeast feeds on carbon dioxide present in the starches and sugars in bread dough converting them to carbon dioxide, ethanol, and alcohol, in an organic process known as fermentation. So simply yeast + carbohydrates = alcohol + carbon dioxide resulting in risen bread.

  Chemical leavening agents used to make quick breads:

•Baking soda also known as sodium bicarbonate is an alkaline compound which releases carbon dioxide gas if both acid and moisture is present. Heat is not necessary for this reaction to occur.

•Baking powder is a mixture of sodium bicarbonate or one or more acids in the form of an acid salt, which releases an acid once dissolved in water. There are two types of baking powder one being single acting baking powder which has a fast reacting rate, the other type is the double acting baking powder which varies in different speeds overreacting rates.

•Baking ammonia also known as baking bicarbonate or baking carbonate is also used as a leavening agent and to add crispness to some baked goods, primarily cookies and crackers.

The 3 quickbreads methods and the texture they form:

•Biscuit method which uses cold fats creating a baked good that is light, flaky and tender. 

•Muffin method which uses melted fats or Oils creating a less rich and less sweet product than the cake like muffins or breads made using the creaming method. 

•Creaming method which uses softened fats creating a cakelike product, with a fine texture.