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QUICK BREADS Chapter 28. Terms to Know  Consistency  Leavening Agent  Gluten  Tenderize.

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Presentation on theme: "QUICK BREADS Chapter 28. Terms to Know  Consistency  Leavening Agent  Gluten  Tenderize."— Presentation transcript:

1 QUICK BREADS Chapter 28

2 Terms to Know  Consistency  Leavening Agent  Gluten  Tenderize

3 Main Idea  Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast.  They do not require a lot of time or equipment to produce

4 Quick breads  Typically baked on sheet pans or in loaf and muffin pans  Can be served warm or cold  Can be plain, lightly glazed, sprinkled with sugar or even frosted

5 Types of Quick Breads  served at breakfast, lunch or dinner  include pancakes, biscuits, muffins, scones, waffles and loaf breads  Since quick breads do not contain yeast, they do not need to rise or proof before baking  use chemical leavening agents such as baking powder and baking soda

6  The type of quick bread and the consistency, or texture, of its dough or batter determine which method to use  The amount of liquid used will determine which method to use  Creaming Method  Muffin/Blending Method  Biscuit Method Quick Bread Methods

7  Pour batter: will often vary in consistency. Some are thin, others are very thick Example: pancakes and waffles  Drop batter: usually so thick it needs to be scraped or dropped from a portion or ice cream scoop Examples: muffins or cookies Quick Bread Methods

8  Soft dough: thicker in consistency than batters can be rolled and cut into shapes prior to baking Examples: biscuits and scones  Hard dough: most thick in consistency Example: pie crust Quick Bread Methods

9 Ingredients  Flour, eggs, fat, sugar, salt, a chemical leavening agent, and a liquid  Flour is the foundation  Eggs provide added volume and structure; a natural leavening agent  Fat is used to keep the baked product moist and tender; helps in creaming or mixing

10  Salt strengthens gluten and adds flavor  Gluten: a firm, elastic substance that affects the texture of baked products  Gluten is what makes bread dough strong and elastic  Without it, you could not stretch the dough and hold in the gases that make it rise  Quick breads develop very little gluten Ingredients

11  Sugar improves the flavor and color of quick breads; also helps in creaming  The liquid adds moisture and allows the dry ingredients to be blended into a batter or dough also helps produce gluten

12  Leavening agents: substance that causes a baked good to rise by introducing carbon dioxide or other gases to the mixture  Types of leavening agents  Air  Chemical: baking powder and baking soda  Steam  Yeast Ingredients

13  Air  Trapped in the mixture by: Sifting flour Creaming fat and sugar Beating egg whites Beating batter  Steam Leavening Agents Water in the batter High heat steam

14  Chemical  Baking Soda (sodium bicarbonate)  Baking soda is a base and needs an acid for the chemical reaction to occur  When the baking soda comes into contact with the acid, the chemical reaction occurs regardless if heat is present or not  Baking needs to occur soon after Leavening Agents Baking soda acid Carbon dioxide

15  Chemical  Baking powder  When more lift is needed, baking powder may be the better choice  Mixture of baking soda and one or more acids in powder form, such as cream of tartar  Provides both the base and the acid  Moisture is needed to start the reaction Leavening Agents Baking Powder Liquid Carbon dioxide

16 Ingredients  Although often the same ingredients are used in most quick breads, the proportion of them varies  Determined by the product that is being made

17 Quick Bread Methods  Quick breads are made by one of three methods:  Biscuit method : Cutting the fat into the dry ingredients until a cornmeal consistency the liquid ingredients are added this process produces flaky items such as biscuits

18  Blending method:  combines the liquid, sugar, liquid fat, and eggs at the same time  Then, dry ingredients are added  The liquid fat and sugar act as a tenderizer  Most commonly used to make muffins and fruit breads. Quick Bread Methods

19  Creaming method:  uses solid shortening instead of liquid fat  the sugar and shortening are creamed together with a mixer until light and fluffy  the eggs are then added one at a time, followed by the dry and liquid ingredients  Cupcakes and Cookies Quick Bread Methods

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