Difference between yeast and non-yeast breads?!


Question: besides the type and style of bread you can make, what are the differences between a bread that uses yeast and those that dont use yeast?


Answers: besides the type and style of bread you can make, what are the differences between a bread that uses yeast and those that dont use yeast?

leavening: make the bread and baked goods rise.
The most common leavening agents found in the basic kitchen are baking soda, baking powder, and yeast.
1.- Non-yeast or Quick-breads are breads which are prepared with leavening such as baking soda or powder, rather than yeast. I.E.: muffins, biscuits, pancakes, waffles, banana bread, zucchini bread, etc.
2.- The difference between these two leaveners is that baking powder/soda react chemically to produce the carbon dioxide that makes the bread rise. Yeast, on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeast feeding on the dough.
3.- Non-yeast bread has a less complex flavor that yeast bread, because the dough does not ferment at all.

yeast makes bread rise (which means you have to set it aside before baking)...so the non-yeast would be heavier and would bake the way it is.

Non yeast bread usually uses baking powder to help it to rise, or baking soda. Beer Bread is a non yeast bread but the beer has the yeast in it so that is why it rises.

The yeast in the breads make then light and airy. Breads with no yeast are more dense.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources