2Terms to KnowBatter- flour and liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredientsDough- flour and liquid mixture that is stiff enough to shape by handLeavening agent- an ingredient that produces gases in batters and dough causing baked products to rise and become light and porousGluten – a protein formed when wheat flour is moistened and thoroughly mixed that gives strength and elasticity to batters and dough
3Quick 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
4Quick Bread Ingredients Ingredients added to the flour is what makes the breads different from each otherFlour is the basic ingredient in all quick breads
5Ingredients Flour- Gives structure to baked goods Most quick breads are made with all purpose flourSome recipes call for self-rising flour; flour with added leavening agents and salt
6Leavening Agents Ingredients that produce gases in batters and dough Make baked products rise and become light and porousTwo leavening agents used in quick breads are baking soda and baking powderBaking 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 breadFood acid ingredients:ButtermilkMolassesBrown sugarVinegarApplesauceAnd other fruit juicesToo much baking powder makes too much carbon dioxide which will make baked products collapse
7Liquids Baked products normally call for water, milk, or fruit juice Eggs and fats are also considered liquid ingredientsLiquids hydrate protein and starchProtein MUST absorb liquid so later it can form glutenStarches MUST absorb water
8Fat Fat serves as a tenderizing agent in baked products Causes dough to separate into layersWhen you beat the fat it causes the dough to form air bubbles
9Eggs Help incorporate air into baked products when you beat them Adds color and flavor and contributes to structure
10Sugar Gives sweetness to baked goods Has a tenderizing effect on the finished productHelps crusts brown
12Understanding GlutenTo 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.
14Preparing BiscuitsBiscuits 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
15Drop Vs Roll BiscuitsDrop 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.
18Review 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 ingredientsDough- flour liquid mixture that is stiff enough to shape by handWhat is the basic ingredient in ALL quick breadsFlourWhat is the ingredient that produce gases in batters and dough, and Make baked products rise and become light and porous?Leavening AgentsWhat 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.