Quick Breads…Quick Breads…
Flour mixtures with a fast-acting Flour mixtures with a fast-acting leavening agent.leavening agent.
Do not have as much sugar & flavoring Do not have as much sugar & flavoring as cake or other desserts.as cake or other desserts.
3 Types of Quick Breads…3 Types of Quick Breads… Pour BatterPour Batter
Ratio of flour to liquid is 1:1Ratio of flour to liquid is 1:1 Examples: waffles, pancakes, popoversExamples: waffles, pancakes, popovers Uses: breakfast, brunch, snacksUses: breakfast, brunch, snacks
Drop BatterDrop Batter Ratio of flour to liquid is 2:1Ratio of flour to liquid is 2:1 Examples: muffins, biscuits, coffee cake, fruit breadsExamples: muffins, biscuits, coffee cake, fruit breads Uses: breakfast, brunch, dinner, dessertsUses: breakfast, brunch, dinner, desserts
Soft DoughSoft Dough Ratio of flour to liquid is 3:1Ratio of flour to liquid is 3:1 Examples: biscuits, doughnuts, scones, coffee cakesExamples: biscuits, doughnuts, scones, coffee cakes Uses: breakfast, brunch, dinner, dessertUses: breakfast, brunch, dinner, dessert
Quick Bread Quick Bread Ingredients…Ingredients… FlourFlour All-purpose is the one most commonly used All-purpose is the one most commonly used When mixed with liquid, flour produces gluten protein When mixed with liquid, flour produces gluten protein
from 2 other proteins: gliadin & gluteninfrom 2 other proteins: gliadin & glutenin Cornmeal & whole wheat flour are also usedCornmeal & whole wheat flour are also used
LiquidLiquid Dissolves dry ingredientsDissolves dry ingredients Adds flavor & causes browning (milk)Adds flavor & causes browning (milk) Examples:Examples:
Milk Milk ButtermilkButtermilk Dry/evaporated milk (reconstituted)Dry/evaporated milk (reconstituted) WaterWater Fruit JuiceFruit Juice
Other Ingredients…Other Ingredients… FatFat
TypesTypes OilOil Vegetable ShorteningVegetable Shortening ButterButter MargarineMargarine Lard (pork fat)Lard (pork fat)
Functions:Functions: TendernessTenderness FlavorFlavor Browning/appearance Browning/appearance
EggsEggs Bind ingredients as they Bind ingredients as they
coagulatecoagulate Color, texture, & nutritionColor, texture, & nutrition
Salt for flavorSalt for flavor SugarSugar
BrowningBrowning FlavorFlavor ColorColor
Brown sugarBrown sugar MolassesMolasses
Leavening AgentsLeavening Agents 4 Types of leavening agents in quick 4 Types of leavening agents in quick
breadsbreads Baking sodaBaking soda Baking powderBaking powder SteamSteam Air (carbon dioxide)Air (carbon dioxide)
Leavening Agents Cont. Leavening Agents Cont.
Chemical leavening agentsChemical leavening agents An acid-base chemical reaction produces bubblesAn acid-base chemical reaction produces bubbles Double-acting & Fast-actingDouble-acting & Fast-acting
Bubbles start to form in the mixing bowlBubbles start to form in the mixing bowl
Slow-actingSlow-acting Bubbles form with the addition of heat (oven)Bubbles form with the addition of heat (oven)
Baking Powder Baking Powder Baking soda + an acid (cream of tartar) + cornstarchBaking soda + an acid (cream of tartar) + cornstarch
Steam and air leaven popovers & cream puffs Steam and air leaven popovers & cream puffs
Nutrition…Nutrition… Quick Breads have…Quick Breads have…
Carbohydrates (starch & sugar)Carbohydrates (starch & sugar) Vitamins (TRIN)-Flour is enriched with theseVitamins (TRIN)-Flour is enriched with these
ThiaminThiamin RiboflavinRiboflavin IronIron NiacinNiacin
FruitFruit Fiber (whole grain muffins)Fiber (whole grain muffins)
Principles of Quick Bread Principles of Quick Bread Preparation…Preparation…
2 main principles2 main principles1.1. Gluten formationGluten formation
Liquid + flour = glutenLiquid + flour = gluten Gluten forms mesh-like structure Gluten forms mesh-like structure
surrounding leavening gassessurrounding leavening gasses Gas expands Gas expands gluten stretches gluten stretches Oven heat coagulates & sets the Oven heat coagulates & sets the
gluten proteingluten protein
2. Activation of leavening agent2. Activation of leavening agent Chemical reaction of leavening agentChemical reaction of leavening agent
Methods of Preparation…Methods of Preparation… Muffin MethodMuffin Method
Mix & sift dry ingredientsMix & sift dry ingredients Mix/beat together liquid, eggs, fat/oilMix/beat together liquid, eggs, fat/oil Pour liquid into “well” in dry ingredientsPour liquid into “well” in dry ingredients Mix only enough to dampen dry ingredientsMix only enough to dampen dry ingredients Do not overmixDo not overmix
Biscuit MethodBiscuit Method Mix/sift dry ingredientsMix/sift dry ingredients ““Cut-in” solid fatCut-in” solid fat
Pastry blenderPastry blender Crumble with fingersCrumble with fingers Grate in frozen butterGrate in frozen butter
Add liquid & toss and stir with a forkAdd liquid & toss and stir with a fork Knead for a short timeKnead for a short time Roll, cut, & bakeRoll, cut, & bake
Characteristics of Characteristics of Muffins…Muffins… High Quality MuffinsHigh Quality Muffins
Thin, evenly-browned crustThin, evenly-browned crust Top is symmetrical, but it looks roughTop is symmetrical, but it looks rough Texture inside is uniformTexture inside is uniform Crumb is tender and lightCrumb is tender and light
Poor Quality MuffinsPoor Quality Muffins OvermixingOvermixing
Overproduced gluten = tough breadOverproduced gluten = tough bread Peaked topPeaked top Pale with a slick crustPale with a slick crust Tunnels are visible inside muffinTunnels are visible inside muffin
Undermixing = low volume, flat topUndermixing = low volume, flat top
Characteristics of Characteristics of Biscuits…Biscuits…
High Quality BiscuitsHigh Quality Biscuits Even shape with a smooth & level topEven shape with a smooth & level top Straight sides & an evenly browned crustStraight sides & an evenly browned crust The interior is white to creamy-whiteThe interior is white to creamy-white Crumb is moist & fluffy and peels off in layersCrumb is moist & fluffy and peels off in layers
Poor Quality BiscuitsPoor Quality Biscuits OvermixingOvermixing
Low volume and a rounded topLow volume and a rounded top Top is smoothTop is smooth Crumb is tough and compactCrumb is tough and compact
UndermixingUndermixing Low volumeLow volume Rounded top with a slightly rough crustRounded top with a slightly rough crust Tender crumbTender crumb
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