Lei Wang, PhD

Reminders:

Lab Report for Unit 3: (50 points)

CLANS415-2: Interpret scientific tools and results related to food qualities

GEL 1.1 Demonstrate college-level communication through the composition of original materials in Standard American English

Questions about Lab Reports for Unit 3?

Quick Breads - Examples

Biscuits

Coffee cakes

Cream puffs

Loaf Breads

Muffins

Pancakes

Popovers

Scones

Tortillas

Waffles

Quick Breads vs. Yeast Breads

What are the two differences between quick breads and yeast breads?

QUESTIONS???

Quick Breads: Ingredients Flour Leavening Agent Fat Liquid Sugar Eggs

Ingredients: Flour

What is the purpose of flour in quick breads?

Components of flour Protein

Gluten (gliadin, glutenin)Starch

Ingredients: Flour

Flours vary by protein contentBread flour (12 - 15%)All-purpose flour (12 - 14%)Pastry flour (8 – 10%)Cake flour (8%)

Ingredients: FlourHigh protein flours used when gluten development is desirable:

Yeast breadsBagels

Low protein flours used when gluten development is undesirable:MuffinsPastryCakes

Ingredients: Fat

What is the purpose of fat in quick breads? Tenderness Shorten gluten strands Leavening

Ingredients: Liquid

What is the purpose of liquid in quick breads? Hydration of flour & starch

gluten formation starch gelatinization

Dissolving of dry ingredientsleavening agentssugar

Ingredients: Sugar

What is the purpose of sugar in quick breads? Tenderness Shorten gluten strands Sweet flavor Browning

Carmelization

Ingredients: EggWhat is the purpose of egg in quick breads? Egg whites

Leavening agent (incorporation of air)Coagulation of proteins (structure)

Egg yolksEmulsifierColor

QUESTIONS???

Ingredients: Leavening agent

What is the purpose of a leavening agent in baked products?

What are four possible sources of leavening gases?

Ingredients: Leavening agentTwo primary types of leavening agents produce C02:

BiologicalYeast

ChemicalBaking powder or baking soda

Ingredients: Leavening agent

Chemical leavening agentsBaking Soda (sodium bicarbonate)

2NaHCO3 + heat Sodium bicarbonate

Na2CO3 + CO2 + H2OSodium carbonate carbon dioxide water

QUESTIONS???

Baking Soda Why is an acidic food added as an

ingredient when baking soda is used as a leavening agent?

What are some examples of acid foods that are often added to quick breads?

Baking PowderBaking powder (slow acting or double acting) 1. Na2SO4Al2(SO4)3 + 6H2O heat

Sodium aluminum sulfate water

Na2SO4 + 2Al(OH)2 + H2 SO4Sodium sulfate Aluminum hydroxide Sulfuric acid

2. H2 SO4 + 6NaHCO3

Sulfuric acid Sodium bicarbonate

6CO2 + 6H2O + 3Na2SO4 Carbon dioxide Water Sodium sulfate

Quick Breads: Mixing Methods Muffin method Pastry or biscuit method Conventional method

Quick Breads: Mixing Methods

Muffin methodMix liquids together

○ Melt shortening or use liquid oilAdd all dry ingredientsMix lightly

Quick Breads: Mixing Methods Pastry or biscuit method

Cut fat into flour/dry ingredients Add liquidKnead lightly

Quick Breads: Mixing Methods Conventional method

Cream fat and sugar, add eggs Add liquid and dry ingredients alternately

QUESTIONS???

Ingredients: Muffins vs. Biscuits Muffins

FlourBaking powderSugarLiquid fatEggMilk

BiscuitsFlourBaking powderSolid fatMilk

Quick Breads Biscuits

Dough is kneaded lightly

Dough is rolled out

Biscuits are cut out

Mixing Quick Breads: Impact of Mixing on Quality of Muffins Under mixing

Pockets of dry ingredients

Off flavor from dry

(unmoistened) baking

powder

Over mixingCompact textureLow volumeTunnelsPeaked topCrust formation

Mixing Quick Breads: Impact of Kneading on Quality of Biscuits Under kneading

Crisp crust

Coarse texture

Low volume

Over kneadingTough textureCompact

The End!