Quick Breads

Quick Breads include

Quick Breads are:• Baked products

– Preparation of cakes, cookies & pies are different than breads and will be discussed in later labs

• Made from batters & doughs– These are mixtures of

• Flour• liquids

• Batters– Thin liquids to stiff liquids

• Doughs– Are stiff enough to shape by hand or rolled

Pour Batters:

Classifications of Quick Breads

1 part liquid : 1 part flour

*********************************************************************************************Drop Batters:

*********************************************************************************************

1 part liquid : 2 parts flour

Soft Dough: 1 part liquid : 3 parts flour

*********************************************************************************************Stiff Dough: 1 part liquid : 4 parts flour

Pancakes

Popovers

waffles

Drop Biscuits

Some muffins

Rolled Biscuits

Rolled cookies

Pastry-pie crust

Quick Bread Ingredients

• Flour

FLOUR

Leavening Agents

Liquids

Most made from:

white wheat

all-purpose (ap or AP)

self-rising

Provides Structure

Form gases & make baked products rise

Chemical reaction before & during baking release carbon dioxide gas

Hydrate (cause protein &

starch in flour to absorb water)

Moistens & dissolves ingredients

Needed to form gluten

More Ingredients

Fats

Eggs

Traps air bubbles & holds them

Separates layers

Aids leavening

Browns

Breaks strands of gluten

Tenderizing Agent

Incorporates air

Adds color, flavor

Gives elasticity

contributes to structure

Even More Ingredients

Salt

Sugar Flavors

Sweetens

Tenderizes

Helps for a brown crust

Brown sugar moistens

Flavors

Preserves

Ingredients

raisins

dates

Chocolate chips

Apricots, apple sauce, bananas

prunes

nuts

oatmeal

Dried & Candied fruit

Other

Extracts & Flavorings

Change Flavor

Texture

Be sure to use the right ingredient & Measure accurately

1. Baking Soda

neutralizes acids so they do not have a bitter taste

• Buttermilk

• Molasses

• brown sugar

• Vinegar

• Honey

• Applesauce or other fruit and citrus juices

– Needs an acid to activate

2. Baking Powder if too much carbon dioxide is produced the product will collapse

if too little carbon dioxide is produced the product will be small & compact

Two types of ingredients

• Tougheners (strengtheners)– Flour– Whole egg– Egg white– Water– milk

• Tenderizers (weakeners)– Fat– Sugar– Egg yolk– acid

Gluten• A protein that

– gives strength and elasticity to batters & doughs– Gives structure to baked products– Holds the leavening gases that make quick breads rise

• If over mixed, it will cause dough to become compact & tough

Mixing Methods

• One bowl

• Creaming Method

• Muffin mixing method

• Biscuit method

One Bowl Mixing Method

• Single-stage, one-mix

• Add all ingredients into the bowl and mix

Conventional Cake/ Creaming Method

• Cream together sugar and fat

• Add beaten eggs to creamed mixture

• Add dry ingredients alternately with the wet ingredients, beginning and ending with dry ingredients

• Fold in any flavorings, fruits, or nuts

Muffin Mixing Method

• Sometimes referred to as the two-bowl mixing method

• Mix dry ingredients in bowl– Make a “well” in the center

• In a separate bowl, combine all the liquid• Pour liquid mixture into the “well” and stir until

moistened- Minimum amount of mixing- Over mixing causes overdevelopment of gluten

resulting in peaks and tunnels

Biscuit Method

• Mix dry ingredients together in a bowl• Cut-in fat using pastry blender

– Blend until mixture is coarse– Add liquid all at once and stir until dough

forms a ball

- Use curved bottom bowl- Cutting in causes layers to form through

dough