1. Quick Breads
By Kelsey Consiglio
P. 2

2. Terms to Know
Batter- flour and liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients
Dough- flour and liquid mixture that is stiff enough to shape by hand
Leavening agent- an ingredient that produces gases in batters and dough causing baked products to rise and become light and porous
Gluten – a protein formed when wheat flour is moistened and thoroughly mixed that gives strength and elasticity to batters and dough

3. Quick Breads Quick breads are made from batters or dough
Batter is a flour–liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients.
Dough is a flour-liquid mixture that is stiff enough to shape by hand

4. Quick Bread Ingredients
Ingredients added to the flour is what makes the breads different from each other
Flour is the basic ingredient in all quick breads

5. Ingredients Flour- Gives structure to baked goods
Most quick breads are made with all purpose flour
Some recipes call for self-rising flour; flour with added leavening agents and salt

6. Leavening Agents Ingredients that produce gases in batters and dough
Make baked products rise and become light and porous
Two leavening agents used in quick breads are baking soda and baking powder
Baking soda is also known as sodium bicarbonate which is an alkaline ingredient used in bread recipes that contain food acid ingredients and helps prevent bitter tasting bread
Food acid ingredients:
Buttermilk
Molasses
Brown sugar
Vinegar
Applesauce
And other fruit juices
Too much baking powder makes too much carbon dioxide which will make baked products collapse

7. Liquids Baked products normally call for water, milk, or fruit juice
Eggs and fats are also considered liquid ingredients
Liquids hydrate protein and starch
Protein MUST absorb liquid so later it can form gluten
Starches MUST absorb water

8. Fat Fat serves as a tenderizing agent in baked products
Causes dough to separate into layers
When you beat the fat it causes the dough to form air bubbles

9. Eggs Help incorporate air into baked products when you beat them
Adds color and flavor and contributes to structure

10. Sugar Gives sweetness to baked goods
Has a tenderizing effect on the finished product
Helps crusts brown

11. Salt
Adds flavor to many baked products

12. Understanding Gluten
To understand gluten, think of a piece of gum when you first put it in your mouth. It’s soft, but as you keep chewing, it becomes elastic and you can blow bubbles. However, as you keep chewing, it gets so elastic it makes your jaw hurt.

14. Preparing Biscuits
Biscuits involve sifting dry ingredients together in a mixing bowl and using a pastry blender or two knives to cut fat (or butter) into the dry ingredients

15. Drop Vs Roll Biscuits
Drop Biscuits are made by dropping the dough onto parchment paper or a baking sheet in equal-sized balls.
Roll Biscuits are made by rolling out the dough and then using cookie cutters to cut them into fun shapes.

16. Drop Biscuits

17. Roll Biscuits

18. Review Questions What's the difference between batter and dough?
Batter- flour –liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients
Dough- flour liquid mixture that is stiff enough to shape by hand
What is the basic ingredient in ALL quick breads
Flour
What is the ingredient that produce gases in batters and dough, and Make baked products rise and become light and porous?
Leavening Agents
What is the difference between drop and roll biscuits?
Drop Biscuits- are made by taking the dough and dropping them on to the parchment paper in equal sized balls.
Roll Biscuits-are made by rolling out the dough by using a rolling pin, and then taking cookie cutters and cutting them out in fun shapes.