1. Quick Breads Baking soda, baking powder or steam are used as leavening.

2. Batters and Doughs Pour batter - liquid to flour ratio = 1:1 Examples: pancakes, popovers, cream puffs, waffles Drop batter - liquid to flour ratio = 1:2 Examples: muffins, cakes, quick breads Soft dough - liquid to flour ratio = 1:3 Examples: biscuits, doughnuts, yeast bread Stiff dough - liquid to flour ratio = 1:4 Examples: pie crust, cookies, noodles

3. Role of Ingredients Flour - Structure and rigidity due to coagulated protein and starch gelatinization. Stretch and elasticity to hold gas. Liquid - Dissolves sugar, salt, soda, and acid. Hydrates protein and starch. Forms steam for leavening. Salt - Taste; influences the rate and degree of flour hydration especially important in yeast bread.

4. Leavening agent - Gas or source of gas which can expand during baking and cause product to rise. Fat - Tenderizes product by water proofing flour thus limiting gluten development. Sugar - Tenderizes by decreasing water uptake by flour, thus interferes with gluten development. Aids browning. Eggs - Structure and elasticity from protein. Aids in air incorporation.

5. Types Pancakes, waffles - pour batter Typically leavened with baking powder or soda. Tenderness depends on amount of fat and sugar used. Griddle needs to be hot enough to cause bubbles to form on top when cooked. When drying occurs at edge they can be turned. Typically leavened with baking powder or soda. Tenderness depends on amount of fat and sugar used. Griddle needs to be hot enough to cause bubbles to form on top when cooked. When drying occurs at edge they can be turned. Popovers - pour batter Leavened by steam. Baked at high temperature to convert water to steam for leavening. No fat is used so texture is elastic. Leavened by steam. Baked at high temperature to convert water to steam for leavening. No fat is used so texture is elastic.

6. Cream puffs - pour batter Leavened by steam. Cream puffs have 8X the fat (tenderness) of popovers thus more eggs are used to provide structure. Texture is tender and crisp. Preparation: water and fat are heated in pan, flour added and stirred to form a ball. Cooled, then egg is mixed in. Leavened by steam. Cream puffs have 8X the fat (tenderness) of popovers thus more eggs are used to provide structure. Texture is tender and crisp. Preparation: water and fat are heated in pan, flour added and stirred to form a ball. Cooled, then egg is mixed in. Muffins - drop batter Use muffin method to combine ingredients. Ideal for gluten development. Mix ingredients until just moistened. Excess stirring causes more gluten development and peaked tops and tunnels. Use muffin method to combine ingredients. Ideal for gluten development. Mix ingredients until just moistened. Excess stirring causes more gluten development and peaked tops and tunnels.

7. Quick breads - drop batter Added ingredients make different flavors and textures. Banana nut, cherry nut, date, pumpkin, zucchini, etc. Biscuits - soft dough Use biscuit method to combine ingredients. Because liquid to flour ratio is 1:3, more manipulation is needed to develop gluten. Biscuits are kneaded lightly and rolled. Under or over manipulation results in a flatter biscuit.

8. Unleavened Breads – leavened only with steam. Usually a soft dough that is steamed, oven- or skillet-baked, fried, or grilled grilled Types: tortillas, chapatis, crisp flat breads, matzo Types: tortillas, chapatis, crisp flat breads, matzo