1. Quick Breads Foods II A baked product that is made with a quick-acting leavening agent such as baking powder, baking soda, or steam.

2. Quick Bread Mixing Terms Mixing TermMixing Definition BeatingAgitating ingredients to incorporate air (paddle). BlendingMixing 2 or more ingredients together until they have been evenly distributed in mixture (rubber spatula, paddle). CreamingCombining fat and sugar and vigorously adding air (paddle). Cutting-InIncorporating a cold solid fat into dry ingredients like flour (pastry blender). FoldingGently incorporating light ingredients with heavier ones using a fold-over motion (rubber spatula). SiftingPassing dry ingredients through a wire to remove lumps and add air (sifter). WhippingBeating ingredients vigorously to add a lot of air (whisk). KneadPush and fold dough until smooth and elastic in order to develop gluten.

3. Quick Bread Ingredients FLOUR (stabilizer) Fine powder that is left after grinding grain. Provides structure, strength, nutritional value, and absorption. A higher protein content results in a higher amount of gluten. Gluten is a protein that when combined with water provides structure, elasticity, and strength to a dough.

4. Types of Flour Type of FlourFlour Description Bread FlourHard wheat flour with a high protein content Cake FlourSoft wheat flour with a low protein content All Purpose FlourMixture of hard and soft flour Self Rising FlourMeasured amounts of baking powder and salt Whole Wheat FlourUnbleached flour that contains more nutritional value Rye FlourDark colored flour milled from rye seeds but lacks protein Misc. FloursFlours made from corn, soybean, rice, barley, oats, millet, quinoa, potatoes, and buckwheat but lack gluten forming properties CELIAC DISEASEBODY CANNOT ABSORB NUTRIENTS FROM FOODS THAT CONTAIN GLUTEN.

5. Quick Bread Ingredients SUGARS & SWEETNERS (liquefier) Add color, texture, and taste to baked goods. Sugar comes from a variety of plant sources and comes in different forms.

6. Types of Sugars Type of SugarSugar Description Granulated SugarAll purpose sugar made of small uniform sized crystals Turbinado SugarPlease brown sugar that is purified and cleaned through a steaming process before being dried into crystals (sugar in the raw) Brown SugarSugar with more moisture and flavor. Come in both light (3.5 % molasses) and dark (7% molasses) colors Confectioner’s SugarA very fine “powdered” sugar Superfine SugarA granulated sugar with very small crystals and dissolves quickly MolassesDark syrup (with a strong flavor)that is left after sugar cane is processed. The more times processes the more concentrated and caramelized it becomes Corn SyrupSweet syrup by adding an enzyme to starch extracted from corn kernels HoneySweet thick fluid made by honey bees from flower nectar Maple SyrupSweet syrup derived from the sap of maple tress

7. Quick Bread Ingredients EGGS (stabilizer) Contribute to structure, aeration, flavor, and color.

8. Egg Functions Egg’s FunctionEgg’s Description Egg’s Protein Provides structure and helps thicken foods Egg WhitesWhen beaten or whipped air pockets are trapped and helps food rise Egg’s YolksActs as an emulsifier to bind foods together and adds a rich flavor and color to food.

9. Quick Bread Ingredients FATS (liquefier) An essential ingredient that adds color, richness and tenderness, improves grain and texture, develops flaky layers, and improves shelf life of products.

10. Types of Fats Type of FatFat Description ButterMade from cream that has a butterfat content of 80%. Lard100% pork fat ShorteningA solid fat that went through a process called hydrogenation to change the molecular structure of vegetable oil MargarineA fat product made from hydrogenated vegetable oils OilA fat that remains in a liquid state and are mostly derived from plant sources (corn, vegetable, canola)

11. Quick Bread Ingredients MILK (liquefier) Provides a smooth, rich flavor in foods. Improves the texture of dough, supplies moisture, and adds nutritional value. When the dough is baked containing milk, the proteins and sugars absorb more moisture, and produce a softer crust.

12. Types of Milk Type of Milk ProductsMilk Products Description MilkLiquid form Dry MilkDry form that must be reconstituted in water Soy MilkLiquid form (flavor variation) Rice MilkLiquid form (flavor variation) Almond MilkLiquid form (flavor variation) MILKSARE NOT CRITICAL TO THE FINISHED PRODUCT…CAN BE SUBSTITUTED WITH WATER

13. Quick Bread Ingredients THICKENING AGENTS Agents that provide structure and stability to baked goods.

14. Types of Thickening Agents Type of Thickening Agents Thickening Agents Description CornstarchMost popular and should be mixed with a small amount of cold water. Arrowroot Derived from a tropical tuber and should be mixed with a small amount of cold water. FlourThickening agent that has a protein content that inhibits its ability to thicken items as effectively TapiocaDerived from the tropical cassava plant (granular or powder form)and has twice the thickening power as flour GelatinFlavorless thickening agent made from animal protein (powder or sheet forms) and should be mixed with cold water

15. Quick Bread Ingredients LEAVENING AGENTS (leavening) Any ingredient that causes a bakery product to rise. Leavening is the process by which bakery products rise by the action of air, steam, chemicals, or yeast.

16. Types of Leavening Agents Type of Leavening AgentsLeavening Agents Description Baking PowderChemical leavener that is a combination of baking soda and cream of tartar or sodium aluminum sulfate. Two types are: 1.Single-Acting: reacts as soon as it encounters liquid of the batter and must be baked immediately. 2.Double-Acting: reacts as soon as it encounters liquid of the batter and reacts while it bakes. **Both release carbon dioxide during the process** Baking SodaKnown as sodium bicarbonate is powerful alkaline chemical leavener that reacts to an acidic (buttermilk, lemon juice, or molasses) dough or batter without the addition of heat by releasing carbon dioxide. Too much causes a yellow color, brown spots, and bitter aftertaste. Loses its strength over a year due to absorption of moisture. Cream of TartarChemical leavener derived from tartaric acid and is combined with baking soda to neutralize each other in order to release carbon dioxide. Ammonium BicarbonateChemical leavener that reacts as soon as heated and doesn’t require a acid or base

17. Quick Bread Ingredients FLAVORINGS (liquefier) Essential components because of the zest they give to products. Flavorings are divided into 2 categories: Natural & Artificial

18. Types of Flavorings Type of Flavorings Flavorings Description SaltHelps season the dough and balance sweetness ExtractsFlavorful oil that has been mixed and dissolved with alcohol. EmulsionsAn very strong oil that has been mixed with water and an emulsifier VanillaFlavor derived from a dark brown pod that grows on a tropical orchid called a vanilla bean ChocolateFlavoring ingredient made by roasting, skinning, crushing, and grinding cacao beans into a paste called chocolate liquor.

19. Quick Bread Mixing Methods Muffin Mixing Method: recipes that include a liquid fat 1. Measure and sift dry ingredients in bowl 2. Combine liquid ingredients in separate bowl 3. Add liquid ingredients to dry mixture (batter should be lumpy) 4. Scoop batter in pan Biscuit Mixing Method: recipes that include a cold solid fat 1. Sift all dry ingredients together in bowl 2. Cut in fat 3. Add liquid ingredients to dry mixture 4. Knead dough (30-45 seconds…overkneading causes toughness due to too much gluten) 5. Cut into shapes on pan

20. Did YOU know???? In 1928 a bakery in Chillicothe, Missouri was the first to use Otto Rohwedder’s machine that both sliced and wrapped bread. His invention brought him recognition as the father of “sliced bread.” Prior to this time, people believed that once bread was sliced it would become stale too quickly.