Week+14+Yeast+Breads

1. Define the following terms gluten, fermentation, maillard reaction.

2. What is the difference between bread, all-purpose, and cake flour? What types of baked goods would be made with each?

3. Explain the importance of the following ingredients in baked goods; flour, sugar, leaveners, liquid, fat, salt, eggs.

4. Pick a bread making method and explain the process, be sure to include all the components and the steps in the procedure.

5. Describe the different types of leaveners and give an example of each.

Yeast Breads Group 1 Yeast Breads Group 2 Yeast Breads Group 3 Yeast Breads Group 4 Yeast Breads Group 5 Yeast Breads Group 6