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 Definition
Agitating ingredients to incorporate air (paddle).
Mixing 2 or more ingredients together until they have been evenly distributed in mixture (rubber spatula, paddle).
Combining fat and sugar and vigorously adding air (paddle).
Incorporating a cold solid fat into dry ingredients like flour (pastry blender).
Gently incorporating light ingredients with heavier ones using a fold-over motion (rubber spatula).
Passing dry ingredients through a wire to remove lumps and add air (sifter).
Beating ingredients vigorously to add a lot of air (whisk).
Push and fold dough until smooth and elastic in order to develop gluten.

3. Quick Bread Ingredients
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 Flour Flour Description
Hard wheat flour with a high protein content
Soft wheat flour with a low protein content
Mixture of hard and soft flour
Measured amounts of baking powder and salt
Unbleached flour that contains more nutritional value
Dark colored flour milled from rye seeds but lacks protein
Flours made from corn, soybean, rice, barley, oats, millet, quinoa, potatoes, and buckwheat but lack gluten forming properties
Did you Know?
Celiac Disease is when the body cannot absorb nutrients from foods that contain gluten like certain types of flours.

5. Quick Bread Ingredients
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 Sugar Sugar Description
All purpose sugar made of small uniform sized crystals
Please brown sugar that is purified and cleaned through a steaming process before being dried into crystals (sugar in the raw)
Sugar with more moisture and flavor. Come in both light (3.5 % molasses) and dark (7% molasses) colors
A very fine “powdered” sugar
A granulated sugar with very small crystals and dissolves quickly
Dark syrup (with a strong flavor)that is left after sugar cane is processed. The more times processes the more concentrated and caramelized it becomes
Sweet syrup by adding an enzyme to starch extracted from corn kernels
Sweet thick fluid made by honey bees from flower nectar
Sweet syrup derived from the sap of maple tress

7. Quick Bread Ingredients
Contribute to structure, aeration, flavor, and color.

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

9. Quick Bread Ingredients
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 Fat Fat Description
Made from cream that has a butterfat content of 80%.
100% pork fat
A solid fat that went through a process called hydrogenation to change the molecular structure of vegetable oil
A fat product made from hydrogenated vegetable oils
A fat that remains in a liquid state and are mostly derived from plant sources (corn, vegetable, canola)

11. Quick Bread Ingredients
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 Products Milk Products Description
Liquid form
Dry form that must be reconstituted in water
Liquid form (flavor variation)
MILKS ARE NOT CRITICAL TO THE FINISHED PRODUCT…CAN SUBSTITUTE WITH WATER

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

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

15. Quick Bread Ingredients
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 Agents
Leavening Agents Description
Chemical leavener that is a combination of baking soda and cream of tartar or sodium aluminum sulfate. Two types are:
Single-Acting: reacts as soon as it encounters
liquid of the batter and must be baked immediately.
Double-Acting: reacts as soon as it encounters liquid of the batter and reacts while it bakes.
**Both release carbon dioxide during the process**
Known 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.
Chemical leavener derived from tartaric acid and is combined with baking soda to neutralize each other in order to release carbon dioxide.
Chemical leavener that reacts as soon as heated and doesn’t require a acid or base

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

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

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