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Quick Breads Chapter 28.

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Presentation on theme: "Quick Breads Chapter 28."— Presentation transcript:

1 Quick Breads Chapter 28

2 Terms to Know Consistency Leavening Agent Gluten Tenderize

3 Main Idea Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast. They do not require a lot of time or equipment to produce

4 Quick breads Typically baked on sheet pans or in loaf and muffin pans
Can be served warm or cold Can be plain, lightly glazed, sprinkled with sugar or even frosted

5 Types of Quick Breads served at breakfast, lunch or dinner
include pancakes, biscuits, muffins, scones, waffles and loaf breads Since quick breads do not contain yeast, they do not need to rise or proof before baking use chemical leavening agents such as baking powder and baking soda

6 Quick Bread Methods The type of quick bread and the consistency, or texture, of its dough or batter determine which method to use The amount of liquid used will determine which method to use Creaming Method Muffin/Blending Method Biscuit Method

7 Quick Bread Methods Pour batter: will often vary in consistency. Some are thin, others are very thick Example: pancakes and waffles Drop batter: usually so thick it needs to be scraped or dropped from a portion or ice cream scoop Examples: muffins or cookies

8 Quick Bread Methods Soft dough: thicker in consistency than batters
can be rolled and cut into shapes prior to baking Examples: biscuits and scones Hard dough: most thick in consistency Example: pie crust

9 Ingredients Flour, eggs, fat, sugar, salt, a chemical
leavening agent, and a liquid Flour is the foundation Eggs provide added volume and structure; a natural leavening agent Fat is used to keep the baked product moist and tender; helps in creaming or mixing

10 Ingredients Salt strengthens gluten and adds flavor
Gluten: a firm, elastic substance that affects the texture of baked products Gluten is what makes bread dough strong and elastic Without it, you could not stretch the dough and hold in the gases that make it rise Quick breads develop very little gluten

11 Ingredients Sugar improves the flavor and color of quick breads; also helps in creaming The liquid adds moisture and allows the dry ingredients to be blended into a batter or dough also helps produce gluten

12 Ingredients Leavening agents: substance that causes a baked good to rise by introducing carbon dioxide or other gases to the mixture Types of leavening agents Air Chemical: baking powder and baking soda Steam Yeast

13 Leavening Agents Air Steam Trapped in the mixture by: Sifting flour
Creaming fat and sugar Beating egg whites Beating batter Steam Water in the batter High heat steam

14 Leavening Agents Chemical Baking Soda (sodium bicarbonate)
acid Carbon dioxide Leavening Agents Chemical Baking Soda (sodium bicarbonate) Baking soda is a base and needs an acid for the chemical reaction to occur When the baking soda comes into contact with the acid, the chemical reaction occurs regardless if heat is present or not Baking needs to occur soon after

15 Leavening Agents Chemical Baking powder
Liquid Carbon dioxide Leavening Agents Chemical Baking powder When more lift is needed, baking powder may be the better choice Mixture of baking soda and one or more acids in powder form, such as cream of tartar Provides both the base and the acid Moisture is needed to start the reaction

16 Ingredients Although often the same ingredients are used in most quick breads, the proportion of them varies Determined by the product that is being made

17 Quick Bread Methods Quick breads are made by one of three methods:
Biscuit method: Cutting the fat into the dry ingredients until a cornmeal consistency the liquid ingredients are added this process produces flaky items such as biscuits

18 Quick Bread Methods Blending method:
combines the liquid, sugar, liquid fat, and eggs at the same time Then, dry ingredients are added The liquid fat and sugar act as a tenderizer Most commonly used to make muffins and fruit breads.

19 Quick Bread Methods Creaming method:
uses solid shortening instead of liquid fat the sugar and shortening are creamed together with a mixer until light and fluffy the eggs are then added one at a time, followed by the dry and liquid ingredients Cupcakes and Cookies

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