QUICK BREADS Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.

INGREDIENTS Flour Liquid Leavening agent-baking powder or baking soda Salt Sugar Shortening (fats) Eggs

FUNCTIONS of Ingredients FLOUR Gives the product structure. LIQUID Responsible for physical and chemical reactions. LEAVENING AGENT Causes a flour mixture to rise and become light and porous in texture SALT Mainly for flavoring, enhances the flavor of sweetness SUGAR Used for sweetness;aids browning; gives tenderness FATS Locks in the moisture; gives tenderness EGGS Contribute color, flavor, some tenderizing, some texture and nutrition

LEAVENING-using chemicals Baking soda must be mixed with an acidic food such as sour milk Baking powder is a combination of baking soda and dry acid When chemical leavening agents are mixed with a liquid, the mixture gives off carbon dioxide Heat makes the carbon dioxide expand and the product rises

Types of Quick Breads Pour batter Drop batter Soft dough

MIXING TERMS MUFFIN METHOD (Dry ingredients are mixed together, then the liquid ingredietns are combined and added to the dry ones all at once) CUT-IN METHOD (Shortening is cut into dry ingredients using a pastry blender)

TERMS TO KNOW KNEADING-makes the dough smooth CUTTING-in-fat distributed evenly in the mixture CREAMING- FOLDING in ROLLING out

BAKING TIPS Overmixing maked he product tougher, and cause “tunnels” to form.

What is GLUTEN? When water is added to flour, a substance called gluten is formed from the protein particles in the flour. Gluten strands stretch as the dough rises, and harden when the product is baked, giving it structure Sugar weakens gluten strands.