1. CULINARY ARTS I 2.01 BENNERS QUICK BREADS!

2. THINGS TO THINK ABOUT As we go over this unit think about…. Examples of quick breads How quick breads differ from yeast breads, cookies, and cakes. Why quick breads are more tender than other breads. What leavening agent means. What makes a quality quick bread

3. INGREDIENTS - FLOUR The most important ingredient in quick breads is Flour! The function of flour, in any form, is to provide structure to the product. It can also affect color and flavor in some instances. There are many, many types. 9) Self-rising – any flour with a chemical leavener, like baking soda, added to it which causes it to rise on it’s own.

4. INGREDIENTS - FLOUR (1) All purpose – typically white, has no leavening agents added to it. Is made white by removing the bran and germ and by bleaching. Can be used for many purposes.

5. INGREDIENTS - FLOUR (2) Whole wheat – bran and germ are not removed, thus has a darker texture. Adds fiber to diet. Somewhat heavier than all purpose. Also more oily.

6. INGREDIENTS - FLOUR 3) Buckwheat - is ground from buckwheat. It has a rich, nutty flavor and a very high nutritional value, buckwheat flour is gluten free, leading people with gluten intolerance to seek it out as a flour alternative.

7. INGREDIENTS - FLOUR (4) Rye – ground from the rye plant. Has a bitter taste but is used in cookery today (rye bread). What kind of sandwich is this?

8. INGREDIENTS - FLOUR (5) Mesa – similar to cornmeal. Ground from corn into a powdered form. “Whole grain” corn meal. Often softer and lighter. (6) Cornmeal – ground from corn with a mealy texture.

9. INGREDIENTS - FLOUR (8) Cake – very fine flour, has gluten removed to ensure a tender texture. (7) Bread – denser than all purpose, typically white. Has more gluten to produce a product that is tougher with more structure.

10. INGREDIENTS - LIQUIDS Liquids are essential to help baked products mix together, they also activate gluten (which gives structure), as well as other dry ingredients such as leaveners. (1) Buttermilk – this creamy mixture is slightly acidic. Helps baked products rise better than regular milk and gives them a creamier texture.

11. INGREDIENTS - LIQUIDS (2) Water – plain water activates leavening agents. (3) Milk – the more fat in the milk the creamier the product will be

12. INGREDIENTS - LIQUIDS Nut milks are also commonly used for people who have intolerances to dairy. These include: Coconut Milk Almond Milk Soy Milk Rice Milk Some people may have trouble digesting the additives and naturally occurring parts of these milks

13. INGREDIENTS - FATS Fats add flavor and texture to baked products. They also keep products moist and can improve browning. a. Solid – examples include butter, vegetable shortening, lard – anything that is solid at room temperature b. Liquid – oils like vegetable, olive, & peanut

14. INGREDIENTS - FATS c. Substitutes When baking it is important NOT to substitute liquid fats for solid fats (and vice versa) unless specifically advises. If you do, follow recipe directions products maybe too runny or too stiff if improper substitutions are made. Liquids – most runny Butter – normal Shortening / Margarines - stiffest

15. INGREDIENTS - FATS Healthful substitutes include Fruit purees: in general use ½ cup fruit puree for 1 cup of fat Apple sauce or pureed pears – replace all of fat in cakes or muffins; ½ of fat for cookies Pureed prunes – good for also for chocolate items Vegetable Purees: ¾ cup puree for 1 cup of fat Pumpkin, sweet potatoes, etc Fat Free Diary Products ½ c to ¾ cup yogurt for 1 cup of fat

16. INGREDIENTS - EGGS Eggs come in sizes that vary from petite to extra large. Most recipes are developed using the standard size of a large egg. Eggs help provide structure to baked ingredients as well as leavening by incorporating air into the eggs will make the very fluffy.

17. INGREDIENTS - EGGS Eggs substitutions are available on the market but often are not recommended for baking. Flaxseed Egg Replacer: 1 T ground flaxseeds & 3 T water (or other liquid); Stir together until thick and gelatinous

18. INGREDIENTS – SUGAR AND SALT 1. Types of sugar include brown, white, confectioners, raw, coarse. Each of these has undergone a different type of process to get them to a certain appearance. Sugar substitutes exist but do not affect baked products the same way – especially with yeast breads. Sugar sweetens the product, feeds yeast, and helps products brown. 2. Salt – helps chemical reactions and adds flavor

19. INGREDIENTS - LEAVENERS (1) Baking powder – a mixture of baking soda and an acid (2) Baking soda – a plain leavening agent that needs an acid to be activated (3) Air and steam – air pockets cause the product to remain fluffy and are created by whipping the products.

20. BAKING SODA & BAKING POWDER Both baking soda and baking powder produce carbon dioxide and cause products to 'rise'. Both need a liquid to be activated (liquid = catalyst). Bubbles expand best under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes (especially those with baking soda) immediately, or else they will fall flat!

21. BAKING SODA When baking soda is combined with moisture and an acidic ingredient (yogurt, chocolate, buttermilk, honey) it produces a chemical reaction. Whether a recipe calls for baking soda or baking powder depends on the other ingredients in the recipe. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes.

22. BAKING POWDER Baking Powder substitute: For everyone 1 tsp. of baking powder ¼ tsp of baking soda(base) ½ tsp of cream of tartar(acid) ¼ tsp of cornstarch(drying agent) Baking powder is available as single-acting baking powder (reacts only at room temp) and as double-acting baking powder (reacts at room temp and again at oven temp) Baking powder has a neutral effect on taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

23. MIXING METHODS 1. Biscuit – mixing method where you first mix together a solid shortening and the dry ingredients

24. MIXING METHODS 2. Muffin (blending) – combine all dry ingredients in one bowl and combine all liquid ingredients (normally a liquid fat like vegetable oil) together in two separate bowls. Create a well in the center of the dry ingredients, then blend the liquid into dry ingredients

25. MIXING METHODS 3. Cake (creaming) – mixing method where you first cream together the fat, the sugar and salt. Then on low speed gradually adding liquids and eggs, then on low speed sift dry ingredients into the mixture.

26. MIXING EQUIPMENT When using an electric mixer use a paddle attachment for most doughs. Only very runny pour batters (i.e. crepes and some pancakes) benefit from using a whisk A pastry blender is good for cutting fat into flours when making biscuits by hand Overmixing and over handling will cause items to become tough, dry, and in the case of muffins – form tunnels.

27. PANNING 1. Scoops – use portion scoops to give each item an equal amount of product to ensure uniformity 2. Scaling – using a scale to give the same amount of weight to each product – most accurate; ensures uniformity 3. Selection of pan – select the correct pan for; too small may cause a product to rise above the top of the pan; too large may cause a product to be too thin and dry; put all in the middle of the oven 4. Preparation of pan – for quick breads only grease the bottom – quick breads must climb on the edge of the pan to rise. 5. Consistency is important to have a uniform and quality product.

28. QUICK BREADS D. Adjusting for altitude – must often increase oven temperatures and times for baked products Adjusting for humidity –baked products using a lot of sugar (caramels, syrups, etc) will not turn out properly if made while it is humid / raining. Humidity also caused flour to clump / act strange. E. Convenience /packaged products – always follow instructions to a T F. Safety and sanitation – Brainstorm Examples