TAILIEUCHUNG - Lecture Professional baking (6/E): Chapter 10 - Gisslen

After studying this chapter you will be able to understand: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Quick Breads 10 Quick Breads Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Quick breads are quick to make. They are leavened by chemical leaveners and steam. Little gluten development is required. Mixing takes a short time. Quick Breads Quick Bread Dough Mixtures Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Soft doughs: used for biscuits (usually rolled). Batters: may be pour batters or drop batters. Quick Breads Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 Only slight gluten development is desired in quick breads. Tenderness is a desirable quality rather than the chewiness of yeast breads. Tunneling is a result of over mixing muffin batter. It creates large, elongated holes and toughness inside the muffins. Quick Breads Gluten Development Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 10 To make quick .

• Ẩm thực
• Professional baking
• Lecture Professional baking
• Basic professional skills
• Baking equipment
• Basic baking principles
• Understanding yeast doughs