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Quick Breads

Quick Breads. Chapter 28. Terms to Know. Consistency Leavening Agent Gluten Tenderize. Main Idea. Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast. They do not require a lot of time or equipment to produce. Quick breads.

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Quick Breads

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  1. Quick Breads Chapter 28

  2. Terms to Know Consistency Leavening Agent Gluten Tenderize

  3. Main Idea • Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast. • They do not require a lot of time or equipment to produce

  4. Quick breads • Typically baked on sheet pans or in loaf and muffin pans • Can be served warm or cold • Can be plain, lightly glazed, sprinkled with sugar or even frosted

  5. Types of Quick Breads • served at breakfast, lunch or dinner • include pancakes, biscuits, muffins, scones, waffles and loaf breads • Since quick breads do not contain yeast, they do not need to rise or proof before baking • use chemical leavening agents such as baking powder and baking soda

  6. Quick Bread Methods • The type of quick bread and the consistency, or texture, of its dough or batter determine which method to use • The amount of liquid used will determine which method to use • Creaming Method • Muffin/Blending Method • Biscuit Method

  7. Quick Bread Methods • Pour batter: will often vary in consistency. Some are thin, others are very thick • Example: pancakes and waffles • Drop batter: usually so thick it needs to be scraped or dropped from a portion or ice cream scoop • Examples: muffins or cookies

  8. Quick Bread Methods • Soft dough: thicker in consistency than batters • can be rolled and cut into shapes prior to baking • Examples: biscuits and scones • Hard dough: most thick in consistency • Example: pie crust

  9. Ingredients • Flour, eggs, fat, sugar, salt, a chemical leavening agent, and a liquid • Flour is the foundation • Eggs provide added volume and structure; a natural leavening agent • Fat is used to keep the baked product moist and tender; helps in creaming or mixing

  10. Ingredients • Salt strengthens gluten and adds flavor • Gluten: a firm, elastic substance that affects the texture of baked products • Gluten is what makes bread dough strong and elastic • Without it, you could not stretch the dough and hold in the gases that make it rise • Quick breads develop very little gluten

  11. Ingredients • Sugar improves the flavor and color of quick breads; also helps in creaming • The liquid adds moisture and allows the dry ingredients to be blended into a batter or dough • also helps produce gluten

  12. Ingredients • Leavening agents: substance that causes a baked good to rise by introducing carbon dioxide or other gases to the mixture • Types of leavening agents • Air • Chemical: baking powder and baking soda • Steam • Yeast

  13. Leavening Agents • Air • Trapped in the mixture by: • Sifting flour • Creaming fat and sugar • Beating egg whites • Beating batter • Steam

  14. Leavening Agents • Chemical • Baking Soda (sodium bicarbonate) • Baking soda is a base and needs an acid for the chemical reaction to occur • When the baking soda comes into contact with the acid, the chemical reaction occurs regardless if heat is present or not • Baking needs to occur soon after

  15. Leavening Agents • Chemical • Baking powder • When more lift is needed, baking powder may be the better choice • Mixture of baking soda and one or more acids in powder form, such as cream of tartar • Provides both the base and the acid • Moisture is needed to start the reaction

  16. Ingredients • Although often the same ingredients are used in most quick breads, the proportion of them varies • Determined by the product that is being made

  17. Quick Bread Methods • Quick breads are made by one of three methods: • Biscuit method: • Cutting the fat into the dry ingredients until a cornmeal consistency • the liquid ingredients are added • this process produces flaky items such as biscuits

  18. Quick Bread Methods • Blending method: • combines the liquid, sugar, liquid fat, and eggs at the same time • Then, dry ingredients are added • The liquid fat and sugar act as a tenderizer • Most commonly used to make muffins and fruit breads.

  19. Quick Bread Methods • Creaming method: • uses solid shortening instead of liquid fat • the sugar and shortening are creamed together with a mixer until light and fluffy • the eggs are then added one at a time, followed by the dry and liquid ingredients • Cupcakes and Cookies

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