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NS415 Food Science with Lab Unit 3: Quick Breads

Lei Wang, PhD. NS415 Food Science with Lab Unit 3: Quick Breads. Reminders:. Lab Report for Unit 3: (50 points) CLA NS415-2: Interpret scientific tools and results related to food qualities

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NS415 Food Science with Lab Unit 3: Quick Breads

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  1. Lei Wang, PhD NS415 Food Science with LabUnit 3: Quick Breads

  2. Reminders: Lab Report for Unit 3: (50 points) CLA NS415-2: 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?

  3. Quick Breads - Examples Biscuits Coffee cakes Cream puffs Loaf Breads Muffins Pancakes Popovers Scones Tortillas Waffles

  4. What are the two differences between quick breads and yeast breads? Quick Breads vs. Yeast Breads

  5. QUESTIONS???

  6. Quick Breads: Ingredients • Flour • Leavening Agent • Fat • Liquid • Sugar • Eggs

  7. Ingredients: Flour What is the purpose of flour in quick breads? • Components of flour • Protein • Gluten (gliadin, glutenin) • Starch

  8. Ingredients: Flour Flours vary by protein content • Bread flour (12 - 15%) • All-purpose flour (12 - 14%) • Pastry flour (8 – 10%) • Cake flour (8%)

  9. Ingredients: Flour High protein flours used when gluten development is desirable: • Yeast breads • Bagels Low protein flours used when gluten development is undesirable: • Muffins • Pastry • Cakes

  10. Ingredients: Fat What is the purpose of fat in quick breads? • Tenderness • Shorten gluten strands • Leavening

  11. Ingredients: Liquid What is the purpose of liquid in quick breads? • Hydration of flour & starch • gluten formation • starch gelatinization • Dissolving of dry ingredients • leavening agents • sugar

  12. Ingredients: Sugar What is the purpose of sugar in quick breads? • Tenderness • Shorten gluten strands • Sweet flavor • Browning • Carmelization

  13. Ingredients: Egg What is the purpose of egg in quick breads? • Egg whites • Leavening agent (incorporation of air) • Coagulation of proteins (structure) • Egg yolks • Emulsifier • Color

  14. QUESTIONS???

  15. Ingredients: Leavening agent What is the purpose of a leavening agent in baked products? What are four possible sources of leavening gases?

  16. Ingredients: Leavening agent Two primary types of leavening agents produce C02: • Biological • Yeast • Chemical • Baking powder or baking soda

  17. Ingredients: Leavening agent Chemical leavening agents Baking Soda (sodium bicarbonate) 2NaHCO3 + heat Sodium bicarbonate Na2CO3 + CO2 + H2O Sodium carbonate carbon dioxide water

  18. QUESTIONS???

  19. 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?

  20. Baking Powder Baking powder (slow acting or double acting) 1. Na2SO4Al2(SO4)3 + 6H2Oheat Sodium aluminum sulfate water Na2SO4 + 2Al(OH)2 + H2 SO4 Sodium sulfate Aluminum hydroxide Sulfuric acid 2. H2 SO4 + 6NaHCO3 Sulfuric acid Sodium bicarbonate 6CO2 + 6H2O + 3Na2SO4 Carbon dioxide Water Sodium sulfate

  21. Quick Breads: Mixing Methods • Muffin method • Pastry or biscuit method • Conventional method

  22. Quick Breads: Mixing Methods • Muffin method • Mix liquids together • Melt shortening or use liquid oil • Add all dry ingredients • Mix lightly

  23. Quick Breads: Mixing Methods • Pastry or biscuit method • Cut fat into flour/dry ingredients • Add liquid • Knead lightly

  24. Quick Breads: Mixing Methods • Conventional method • Cream fat and sugar, add eggs • Add liquid and dry ingredients alternately

  25. QUESTIONS???

  26. Ingredients: Muffins vs. Biscuits • Muffins • Flour • Baking powder • Sugar • Liquid fat • Egg • Milk • Biscuits • Flour • Baking powder • Solid fat • Milk

  27. Quick Breads Biscuits Dough is kneaded lightly Dough is rolled out Biscuits are cut out

  28. Mixing Quick Breads: Impact of Mixing on Quality of Muffins • Under mixing • Pockets of dry ingredients • Off flavor from dry (unmoistened) baking powder • Over mixing • Compact texture • Low volume • Tunnels • Peaked top • Crust formation

  29. Mixing Quick Breads: Impact of Kneading on Quality of Biscuits • Under kneading Crisp crust Coarse texture Low volume • Over kneading • Tough texture • Compact

  30. The End!

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