Chapter 2 ∙ Basic Fundamentals in the production of yeast leavened breads and quick breads
Curriculum Objective:
- Define and describe the steps in the production of yeast- leavened doughs
- Understanding of ingredient: yeast
- Define and describe the types of flour used in the bakeshop
- Functions of flour
- Proper storage of flour and grain products
- Prepare and evaluate the quality of yeast-leavened doughs
- Define and describe the basic fundamentals of preparing and baking quick-breads
- Prepare and evaluate the quality of a variety of quick-breads
