Quick Breads Foods 1. What are Quick Breads? Flour mixture made with fast acting leavening agents.
Chemical leavening agents
description
Transcript of Chemical leavening agents
Chemical leavening agents
and Quick breads
History of Quick Breads
• Quick breads originated in the mid nineteenth century.
• The “quick” refers to no waiting for the dough to rise. They are chemically leavened breads.
• In 1846, Austin Church and John Dwight created the first commercial baking soda in New York City
• In 1856, a Harvard University professor received a United States patent on a baking powder.
During the Civil War, quick breads became more popular than ever.
Women who used to be at home all day to tend a rising loaf were suddenly given many new duties away from home. They needed bread that would be ready in a hurry.
Types of Quick BreadsMuffins, Biscuits,Scones, Pancakes
BattersRange from thin to thick
Pour batter Drop batter large amount of liquid high proportion of flour
(dry:liquid ratio of 1:1) (dry:liquid ratio of 3:1)
DoughsVery high proportion of flour
stiff enough to be shaped by handdry:liquid ratio of about 7:1
Leavening agents
Chemical leavening agentsBaking powder and baking soda
Organic Leavening agentYeast
Chemical leavening agents
• Create carbon dioxide which causes bread to rise quickly
• Gluten traps the CO2
• Create a lighter texture than yeast
Complete the experiment
• Go to your kitchens and complete the experiment in your Bread and Grain Packet
Experiment results• Mixture• Baking Soda and Water
– Reaction• NO
• Baking Soda and Vinegar– Reaction
• YES• Baking Powder and Water
– Reaction• YES
• Baking Powder and Vinegar– Reaction
• YES
Baking soda
• Sodium bicarbonate (NaHCO3)• A base• Needs an acid to cause
a reaction• Neutralizes the acid and
gives off CO2 in the process
Common acids used in baking
• Vinegar• Lemon juice (citrus
juices)• Molasses• Cream of Tartar• Buttermilk• Cocoa
Baking Powder
Made of
• An acid
• A base
• A filler
Types of Baking powder
Single acting
Begins to produce carbon dioxide as soon as it gets wet.
Must be baked immediately or it will lose strength
Double acting
Reacts twice once when wet again when heated
Proper measuring is important
• Too much baking soda will cause a product to rise too quickly and then fall. It will also cause an unpleasant soapy taste.
• Too much baking powder will produce a bitter taste in a product.
Mix dry ingredients together than add the liquids to keep the leavening agents from reacting too quickly. Mix just until moistened.
What’s wrong with this recipe?CUPCAKES • 1 c. flour • 1/2 c. sugar• 1 egg • 1/4 c. butter • 1/4 c. milk • 1 tsp. vanilla • 1/2 tsp. cream of tartar
What leavening agent is used in this recipe and why?
DANISH ABLESKIVERS • 2 eggs, separated • 1 c. sour milk • 1 c. flour• 1/2 tsp. baking soda • 1/2 tsp. salt