1. Quick Breads

2. Quick Breads include
Fritters
Biscuits
Crepes

3. Muffins
Popovers
Pancakes
Waffles

4. Coffee Cakes
and Breads
leavened
with
baking powder

5. Quick Breads are: Baked products Made from batters & doughs Batters
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

6. Classifications of Quick Breads
Pancakes
Popovers
waffles
Pour Batters:
1 part liquid : 1 part flour
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Drop Batters:
1 part liquid : 2 parts flour
Drop Biscuits
Some muffins
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Soft Dough:
1 part liquid : 3 parts flour
Rolled Biscuits
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1 part liquid : 4 parts flour
Rolled cookies
Pastry-pie crust
Stiff Dough:

7. Quick Bread Ingredients
FLOUR
Most made from:
white wheat
all-purpose (ap or AP)
self-rising
Provides Structure
Flour
Form gases & make baked products rise
Leavening Agents
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
Liquids

8. More Ingredients Fats contributes to structure Tenderizing Agent Eggs
Traps air bubbles & holds them
Separates layers
Aids leavening
Browns
Breaks strands of gluten
Fats
Tenderizing Agent
Eggs
contributes to structure
Incorporates air
Adds color, flavor
Gives elasticity

9. Even More Ingredients Sugar Flavors Salt Flavors Sweetens Tenderizes
Helps for a brown crust
Brown sugar moistens
Salt
Flavors
Preserves

10. Ingredients Other Change Flavor raisins Chocolate chips dates oatmeal
Apricots, apple sauce, bananas
Texture
raisins
Extracts & Flavorings
Chocolate chips
dates
oatmeal
prunes
nuts
Dried & Candied fruit

11. Be sure to use the right ingredient & Measure accurately
2. Baking Powder
if too much carbon
dioxide is produced
the product will collapse
if too little carbon
the product will be small &
compact
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

12. Two types of ingredients
Tougheners (strengtheners)
Flour
Whole egg
Egg white
Water
milk
Tenderizers (weakeners)
Fat
Sugar
Egg yolk
acid

13. 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

14. Mixing Methods One bowl Creaming Method Muffin mixing method
Biscuit method

15. One Bowl Mixing Method Single-stage, one-mix
Add all ingredients into the bowl and mix

16. 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

17. 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

18. 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