1. Quick Breads

2. What are quick breads?
What
are
Quick Breads?

3. Quick Bread’s
Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. (Generally quick and easy to prepare)

4. Types of Quick Breads
Pour Batter
Drop Batter
Soft Dough

5. Pour Batters Thin consistency and can be poured from the mixing bowl.
They may contain equal amounts of liquid and flour.
Examples:
Waffles
Pancakes
Crepes
Popovers

6. Drop Batters
Fairly thick and need to be scrapped from the bowl into baking pan.
Usually contains twice as much flour as liquid.
Examples
Muffins
Corn Bread
Drop Biscuits
Nut/Fruit Breads
(Quick Loaf Breads)

7. Soft Dough Thick enough to roll and shape by hand.
It contains about 1/3 as much flour as liquid.
Examples
Biscuits
Coffee Cake

8. Mixing Methods: Mixing Methods for Quick Breads Muffin Method
Biscuit Method

9. Muffin Method Step #1: Step #2:
Sift dry ingredients into a mixing bowl.
Step #2:
In another bowl, beat the eggs. Add milk and melted or liquid fat.

10. Muffin Method (cont…) Step #3: Step #4:
Then poor the liquid ingredients in to a well in the dry ingredients. Mix in until moist.
Step #4:
Lift the batter from the bowl carefully and place in pan.

11. Biscuit Method Step #1: Step #2:
Sift dry ingredients and cut in shortening, butter, or margarine.
Step #2:
Add liquid all at once and stir with a fork.

12. Biscuit Method (cont…)
Step #3:
Form into a ball and place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.

13. Biscuit Method (cont…)
Step #4:
Roll the dough ½ inch.
Step #5:
Cut the dough with floured cutter and bake.

14. Characteristics of Quick Bread High-Quality Rolled Biscuit
Light brown crust, flat top, symmetrical, flakey, tender crumbs.

15. High-Quality Muffin Rounded with a golden-brown and pebbly surface.
Tender soft crumb, no tunnels or air pockets.

16. Storing Quick Breads
Since quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moisture-proof wrap. They can also be frozen.

17. Functions of Ingredients in Bread Products
Flour
Liquid
Fats
Salt
Sugar
Eggs
Leavening Agents

18. The main ingredient & provides structure, or body of the bread
Flour
The main ingredient & provides structure, or body of the bread
All purpose flour is most often used
Cornmeal, Whole Wheat, Oat Flour
are used in Quick
Breads for Flavor and Variety.

19. Provides the Moisture- Hydrates, Dissolve Ingredients
Liquid
Provides the Moisture- Hydrates,
Dissolve Ingredients
Milk, Sour Milk, Buttermilk, Juice

20. Provides Tenderness, Richness, and some Flavor
Fats
Provides Tenderness, Richness, and some Flavor

21. In small amounts is used to improve the flavor.
Salt
In small amounts is used to improve the flavor.

22. Provides flavor. Sweetness, Tenderizes, Provides food for yeast.
Sugar
Provides flavor.
Sweetness, Tenderizes, Provides food for yeast.

23. Contribute color, texture, and nutritive value.
Eggs
Contribute color, texture, and nutritive value.

24. Enable Quick Breads to rise so that it becomes light and porous.
Leavening Agents
Enable Quick Breads to rise so that it becomes light and porous.
Air
Steam
Baking Soda
Baking Powder
Yeast

25. Air
Air incorporated into baked products by beating, creaming, sifting or folding.

26. Steam
Steam, created from the liquid ingredients when heated high enough temperature to form steam.

27. Baking Soda
Baking soda, a chemical leavening agent that reacts with an acid to produce carbon dioxide.
You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.

28. Baking Powder
Baking Powder is the most common chemical leavening agent used in quick breads.
The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.

29. Yeast
Yeast is a microscopic plant that produces carbon dioxide.

30. http://www. foodnetwork. com/videos/extreme-muffins/1851. html