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Quick Breads. Quick Breads include Quick Breads are: Baked products –Preparation of cakes, cookies & pies are different than breads and will be discussed.

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Presentation on theme: "Quick Breads. Quick Breads include Quick Breads are: Baked products –Preparation of cakes, cookies & pies are different than breads and will be discussed."— Presentation transcript:

1 Quick Breads

2 Quick Breads include

3

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5 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

6 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

7 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

8 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

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

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

11 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

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


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