Quick and Laminated Questions

Tenderness by weakening gluten strands, sweetness/flavor, crust color, keeping quality, creaming agent with fat, foaming agent with eggs, food for yeast

Moistness, richness, keeping quality, flavor, assist in leavening, flakiness/creaming agent

When you cut the fat into the dry this is when the garnish should be added.

400'F

Yeast is alive, chemical leaveners are not -- preparation fo yeast breads requires time, preparation of quick breads do not. -- gases are formed before baking in yeast breads, gases are mostly formed in the oven during baking in quick breads -- yeast breads tend to be chewy; quick breads have a finer, tenderer crumb.

Structure, gluten development, nutritional value,bulk for baked goods, dryer

Structure, emulsifyer of fats and liquids, leavening, shortening action, moisture, flavor, nutritional value, color

Bran inhibits gluten development because it prevents somes of the gluten strands from sticking togetrher., denser heavier in texture, recipe takes on alot more water

Add the garnish after the liquid has been mixed with the dry

Baking soda - if moisture and an acid are present, soda releases co2 which leavens the product. must be baked at once. --- baking powder - mixture of baking soda plus one or more acids to react with it. (usually cream of tartar)

The temp range depends on the mixing method --- muffin - higher usually denser -- modified/ creaming - lower temp because have more sugar may burn at higher temp

Moisteners, essential for gluten development, milk - crust color, flavor, texture, keeping quality , nutritional value

Have to reduce other liquids might have ot watch the amount of sugar

The creaming method

The physical act of mixing, the tools used for mixing, the order the ingredients are added, and the mixing method used.