Tasty Timeline This is the year that the Scott Paper Co. introduced the first paper towel. The pure food and drug law was enacted to protect consumers. New in the market: Dixie Cups and Cracker Jacks.

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Tasty Timeline This is the year that the
Scott Paper Co. introduced the first paper towel.
The pure food and drug law was enacted to protect
consumers. New in the market Dixie Cups and
Cracker Jacks.

• 1906
• 1907
• 1908

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Quick Breads

• FCS 1120
• Amy D.Eades MS, RD

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Quick Breads

• Breads that can be be prepared without the rising
  or proofing time required by yeast breads.
• Baked immediately after the ingredients are mixed.

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Muffin Ingredients

• Flour
• Gluten for elasticity structure
• Fat
• Tenderizes, flavor tenderness
• Leavening agent
• CO2 produces to make light porous
• baking powder or baking soda

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Muffin Ingredients

• Water ingredient
• Hydrates gluten starch in flour
• Activates baking powder
• Disperses ingredients
• Produces steam for leavening

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Muffin Ingredients

• Eggs
• Contributes color, flavor, nutritive value
• Structure
• Sugar
• Contributes flavor
• Aids in browning
• Tenderizes

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Muffin Method

• Sift dry ingredients together
• In a separate bowl, mix wet ingredients together.
• Blend wet dry ONLY until moist (should be
  lumpy)
• Minimizes gluten development

This is gluten.
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Pan Prep

• Grease bottom sides or line pan with muffin
  cups
• Prepare before mixing
• Fill 2/3 full
• Avoid extra stirring

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The process that occurs during baking

• Bake between 350 - 450 F
• Volume becomes higher
• Becomes rigid
• Browns
• Testing Removal
• Color time
• Toothpick test
• Remove immediately cool on wire rack

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What happened to muffin B?
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Answer It was overmixed
Why?
Peaks and tunnels developed Not uniformed in
shape Gluten is overdeveloped
The formation of tunnels occurs as the exterior
of the muffin coagulates with increased
temperatures of baking, while the interior is
still expanding.
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Biscuit Ingredients

• Flour
• Provides gluten for elasticity structure
• Fat
• Tenderizes
• Flavor, richness, flakiness

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Biscuit Ingredients

• Baking powder or soda
• Produces CO2
• Milk or Buttermilk
• Activates leavening agent
• Disperses ingredients
• Salt
• Added merely for flavor

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Biscuit Method

• Sift dry ingredients
• Solid fat cut into dry ingredients
• Milk added and stirred
• Knead gently 8-10x
• Roll on a floured
• surface cut

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Pan Prep

• Use ungreased pans
• Place biscuits apart for crisp sides (1 ½ inches)
• Place biscuits close for soft sides (almost
  touching)

Pastry Blender
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Baking

• Bake between 425-450 F for 10-20 minutes or as
  recipe states
• 1) Volume Increases
• 2) Becomes Flaky
• 3) Becomes Rigid
• 4) Turns Brown

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Which of the following biscuits would be
considered a low quality characteristic biscuit?
Why did it turn out as shown?
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Answer B is the low quality characteristic
biscuit.

• The dough was overkneaded resulting in a loss of
  gas and a consequent packing down of the
  structure and toughening of the product. The
  gluten was overdeveloped.

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Pancakes

• Main factors affecting quality
• griddle temperature
• testing
• mixing technique
• Do not overmix