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

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

3. 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

4. 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

5. Types of Quick Breads
Pour batter
Drop batter
Soft dough

6. 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)

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

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

9. 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.