Foods 1: Quick & Yeast Breads
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Last updated 3:03 AM on 3/13/26
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13 Terms
1
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Eggs
provide color and nutrition
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Sugar
browns crust and feeds yeast
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Salt
curbs yeast growth and enhances flavor
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Fat
tenderizer
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Liquids
moisten and activates the ingredients
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Flour
provides structure
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Leavening Agent
rise in products
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Kneading
working the dough to develop gluten
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Bulk Fermentation
rise to the entire mass of the dough
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Proofing
final rise to shaped dough product
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Oven Spring
expansion of glasses in dough when present by oven heat
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Fermentation
natural process of yeast + sugar = CO2 rise
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Rounding
rolling and smoothing the dough before shaping
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