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Quick Breads

Quick Breads. Quick Breads. products that have a bread- or cake-like texture but do not contain yeast. For example: pancakes, biscuits, muffins, scones, waffles, soda breads. Typical Ingredients. Flour- foundation of quick breads- provides structure

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Quick Breads

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  1. Quick Breads

  2. Quick Breads • products that have a bread- or cake-like texture but do not contain yeast. • For example: pancakes, biscuits, muffins, scones, waffles, soda breads.

  3. Typical Ingredients • Flour-foundation of quick breads- provides structure • Eggs –provide added volume and structure; a natural leavener • Fat –keep baked products moist and tender; aids in creaming/mixing • Sugar -improve flavor and color; also aids in creaming • Salt –strengthens gluten and enhances flavor • Leavening agent –allow quick breads to leaven, or rise • Liquid –adds moisture; allows dry ingredients to be blended into a batter or dough; helps produce gluten

  4. Quick breads are produced by one of three methods: • Biscuit Method • Cut the fat into dry ingredients (Flour, sugar, salt and leavening agent • then add liquids (liquid and eggs).

  5. Blending Method • Combine liquid, sugar, fat and eggs • then add dry ingredients.

  6. Creaming Method • Mix sugar and shortening • add eggs • add the dry and liquid ingredients alternately

  7. Types of quick breads • Dough-thicker in consistency; they can be rolled and cut into shapes prior to baking. • Examples: • Batters-either a pour batter or drop batter • Pour batters vary in consistency. Examples: • Drop batters are so thick they need to be scraped or dropped from a portion or ice cream scoop to the cookware. Examples

  8. Loaf breads are made from a drop batter or a very thick pour batter. • Baking powder is the chemical leavening agent used. The baked product should: • Have a uniform texture • Have a crust that is lightly browned, but not thick • Be moist and tender, not tough and dry • Have rounded tops with a split down the center

  9. Mixing • Time spent mixing loaf bread batter is crucial. Under mixing will result in a lumpy batter with dry pockets of flour. Over mixing will overdevelop the gluten resulting in a tough product with tunnels. MIX lightly and only long enough to blend all the ingredients.

  10. Flavor • Adding nuts, berries, banana, pumpkin, etc. can alter the flavor.

  11. Leavenings • substance that causes dough and batter to rise. • Double acting baking powder or baking soda are the most common • Purchase in the smallest unit possible—they will deteriorate. • Store in air-tight containers and keep in a cool, dry place.

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