quick breads. quick breads include quick breads are: baked products –preparation of cakes, cookies...
TRANSCRIPT
Quick Breads
Quick Breads include
Quick Breads are:• Baked products
– Preparation of cakes, cookies & pies are different than breads and will be discussed in later labs
• Made from batters & doughs– These are mixtures of
• Flour• liquids
• Batters– Thin liquids to stiff liquids
• Doughs– Are stiff enough to shape by hand or rolled
Pour Batters:
Classifications of Quick Breads
1 part liquid : 1 part flour
*********************************************************************************************Drop Batters:
*********************************************************************************************
1 part liquid : 2 parts flour
Soft Dough: 1 part liquid : 3 parts flour
*********************************************************************************************Stiff Dough: 1 part liquid : 4 parts flour
Pancakes
Popovers
waffles
Drop Biscuits
Some muffins
Rolled Biscuits
Rolled cookies
Pastry-pie crust
Quick Bread Ingredients
• Flour
FLOUR
Leavening Agents
Liquids
Most made from:
white wheat
all-purpose (ap or AP)
self-rising
Provides Structure
Form gases & make baked products rise
Chemical reaction before & during baking release carbon dioxide gas
Hydrate (cause protein &
starch in flour to absorb water)
Moistens & dissolves ingredients
Needed to form gluten
More Ingredients
Fats
Eggs
Traps air bubbles & holds them
Separates layers
Aids leavening
Browns
Breaks strands of gluten
Tenderizing Agent
Incorporates air
Adds color, flavor
Gives elasticity
contributes to structure
Even More Ingredients
Salt
Sugar Flavors
Sweetens
Tenderizes
Helps for a brown crust
Brown sugar moistens
Flavors
Preserves
Ingredients
raisins
dates
Chocolate chips
Apricots, apple sauce, bananas
prunes
nuts
oatmeal
Dried & Candied fruit
Other
Extracts & Flavorings
Change Flavor
Texture
Be sure to use the right ingredient & Measure accurately
1. Baking Soda
neutralizes acids so they do not have a bitter taste
• Buttermilk
• Molasses
• brown sugar
• Vinegar
• Honey
• Applesauce or other fruit and citrus juices
– Needs an acid to activate
2. Baking Powder if too much carbon dioxide is produced the product will collapse
if too little carbon dioxide is produced the product will be small & compact
Two types of ingredients
• Tougheners (strengtheners)– Flour– Whole egg– Egg white– Water– milk
• Tenderizers (weakeners)– Fat– Sugar– Egg yolk– acid
Gluten• A protein that
– gives strength and elasticity to batters & doughs– Gives structure to baked products– Holds the leavening gases that make quick breads rise
• If over mixed, it will cause dough to become compact & tough
Mixing Methods
• One bowl
• Creaming Method
• Muffin mixing method
• Biscuit method
One Bowl Mixing Method
• Single-stage, one-mix
• Add all ingredients into the bowl and mix
Conventional Cake/ Creaming Method
• Cream together sugar and fat
• Add beaten eggs to creamed mixture
• Add dry ingredients alternately with the wet ingredients, beginning and ending with dry ingredients
• Fold in any flavorings, fruits, or nuts
Muffin Mixing Method
• Sometimes referred to as the two-bowl mixing method
• Mix dry ingredients in bowl– Make a “well” in the center
• In a separate bowl, combine all the liquid• Pour liquid mixture into the “well” and stir until
moistened- Minimum amount of mixing- Over mixing causes overdevelopment of gluten
resulting in peaks and tunnels
Biscuit Method
• Mix dry ingredients together in a bowl• Cut-in fat using pastry blender
– Blend until mixture is coarse– Add liquid all at once and stir until dough
forms a ball
- Use curved bottom bowl- Cutting in causes layers to form through
dough