QUICK BREADS

QUICK BREADS

• Is any bread leavened with leavening agents other than yeast or eggs.
• Source: https://en.m.wikipedia.org/wiki/Quick_bread

EXAMPLES

• Banana Bread
• Muffins
• Scones
• Brownies

EXAMPLES

• Corn Bread
• Biscuits
• Pancakes
• Soda Bread

MIXTURES

• Pour batter: they have a large amount of liquid and a small amount of flour. You make a pour batter to prepare pancakes and popovers.
• Drop batter: they have a high proportion of flour and you can drop them from a spoon. You make drop batter to prepare drop biscuits and some muffin recipies.

FLOUR

• Gives structure to baked products.
• Wheat or white flours are often used for baking.

LEAVENING AGENTS

• Are ingredients that produce gases in batters and doughs
• These gases make baked products rise and become light and porous.
• Examples: baking soda, baking powder, steam and air.

LIQUIDS

• Water, milk, and fruit juices are liquids commonly used in baked products.
• They hydrate the protein and starch in flour. Proteins must absorb liquid to form gluten.

FATS

• Serves primarily as a tenderizing agent in baked products.
• The fat coats the flour particles and causes the dough to separate into layers

EGGS

• Help incorporate air into baked products when you beat them.
• They also add color.

SUGAR

• Gives sweetness to the baked products
• It also tenderizes effect and helps crusts brown

SALT

• Adds flavor to many baked products
• In yeast breads, salt also regulates the action of the yeast and inhabits the action of certain enzymes

GLUTEN

• Is a protein that gives strength and elasticity to batters and doughs and structure to baked products

TYPES OF FLOUR

• The different kinds of white wheat flour contain different amounts of gliadin and glutenin.

CHEMICAL REACTIONS

• That produce leavening gases
• Baking soda is an alkali
• When combined with a food acid ingredient, baking soda releases carbon dioxide
• Acid ingredients also help neutralize the batter

PREPARING MUFFINS

• Combine ingredients using the muffin method.
• For this method measure the dry ingredients into a mixing bowl, make a well in the center of the dry ingredients.
• In another bowl beat the eggs with milk and oil or melted fat
• Pour the liquid mixture into the well of the dry ingredients and mix together

CHARACTERISTICS OF MUFFINS

• A high quality muffin has a thin, evenly browned crust
• The top is symmetrical but it looks rough
• When broken apart the textures is uniform and the crumb is tender and light

CHARACTERISTICS OF BISCUITS

• A high quality rolled biscuit has an even shape with a smooth level top and straight sides
• The crust is an even brown
• When you brake it open the crumb or soft interior is creamy white

CHARACTERISTICS OF POPOVERS

• A high quality popover has good volume
• The shell is golden brown and crisp and the interior contains slightly moist strands of dough

MICROWAVING QUICK BREADS

• Nut breads, muffins, coffee cakes, corn bread, and biscuits all microwave beautifully
• You can reheat frozen waffles and pancakes in a microwave oven