QUICK BREADS

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QUICK BREADS

• Unique baked goods that are made quickly-they
  rise quickly. EXAMPLES waffles, pancakes,
  biscuits, loaf breads, etc.

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INGREDIENTS

• Flour
• Liquid
• Leavening agent-baking powder or baking soda
• Salt
• Sugar
• Shortening (fats)
• Eggs

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FUNCTIONS of Ingredients
FLOUR Gives the product structure.
LIQUID Responsible for physical and chemical reactions.
LEAVENING AGENT Causes a flour mixture to rise and become light and porous in texture
SALT Mainly for flavoring, enhances the flavor of sweetness
SUGAR Used for sweetnessaids browning gives tenderness
FATS Locks in the moisture gives tenderness
EGGS Contribute color, flavor, some tenderizing, some texture and nutrition
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LEAVENING-using chemicals

• Baking soda must be mixed with an acidic food
  such as sour milk
• Baking powder is a combination of baking soda and
  dry acid
• When chemical leavening agents are mixed with a
  liquid, the mixture gives off carbon dioxide
• Heat makes the carbon dioxide expand and the
  product rises

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Types of Quick Breads

• Pour batter
• Drop batter
• Soft dough

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MIXING TERMS

• MUFFIN METHOD (Dry ingredients are mixed
  together, then the liquid ingredietns are
  combined and added to the dry ones all at once)
• CUT-IN METHOD (Shortening is cut into dry
  ingredients using a pastry blender)

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TERMS TO KNOW

• KNEADING-makes the dough smooth
• CUTTING-in-fat distributed evenly in the mixture
• CREAMING-
• FOLDING in
• ROLLING out

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BAKING TIPS

• Overmixing maked he product tougher, and cause
  tunnels to form.

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What is GLUTEN?

• When water is added to flour, a substance called
  gluten is formed from the protein particles in
  the flour. Gluten strands stretch as the dough
  rises, and harden when the product is baked,
  giving it structure
• Sugar weakens gluten strands.