Quick Breads

Why are Quick Breads called quick? Quickbreads are called quick because they are mixed and immediately baked. They don’t not need to rise before baking.

Yeast Breads Take a long time to make Leavening agent is yeast. Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

What makes them rise without yeast? They rise because of leavening agent Baking Powder Baking Soda Air (stirring, mixing, electric mixer) Steam (liquid in oven)

What’s a leavening agent and how does it work? Reacts with moisture, heat, acid, etc. to produce gas (CO2) that becomes trapped as bubbles within the dough. When the dough/batter is mixed, the starch in the flour mixes with the liquid ingredients to form a matrix that contains gluten. This sets and the holes left by the gas bubbles remain. This is how it rises. (Like chewing gum)

Quick Breads Types Pour Batters (pancakes or waffles) Drop Batters (muffins or loaf breads) Dough (biscuits or pizza)

Tough or Hard Quick Bread? Quick breads become tough if over-mixed due to the gluten formation. Gluten is an elastic protein that helps give bread structure.

Ingredients in quick breads Flour Sweetener- sugar, honey Eggs Leavening- baking soda, baking powder Fat- oil, butter Flavorings- fruit, nuts, salt Liquid- milk, water, lemon juice, vinegar

Purpose of Ingredients Flour- structure Sweeteners- flavor, tenderness, browning Eggs- structure and browning Leavening agent- makes it rise Fat- flavor, tenderness Flavorings- flavor Liquid- moistness, activate leaving agnts

Nutrients Grains- complex carbohydrate, fiber Sugar- simple carbohydrate Eggs- protein, iron Leavening- none Fat- fat Flavorings- vitamins, minerals, fiber Liquid- vitamins, minerals, water