Understanding Food Chapter 23: Quick Breads. Preparation of Quick Breads The first bread eaten by...

Understanding Food

Chapter 23:

Quick Breads

Preparation of Quick Breads

• The first bread eaten by our human ancestors was probably a quick bread, made by adding flour to water and baking the dough on hot stones.

Preparation of Quick Breads

• Quick breads are called “quick” because they are baked immediately after the ingredients have been mixed.

• These breads are leavened during baking, with air, steam, and/or carbon dioxide produced through the action of baking soda or baking powder.

Preparation of Quick Breads

• The basic ingredients of any bread are: – Flour – Water – Other liquid – Possibly salt – Leavening agent such as:

• Baking soda or powder

Preparation of Quick Breads

Preparation of Quick Breads

• The two most important considerations when preparing quick breads are:– Consistency of the batter– Cooking temperature

Preparation of Quick Breads

• The muffin method is the basic method of preparing many quick breads. It consists of three steps:1. Sift the dry ingredients together.2. In a separate bowl, combine the moist ingredients.3. Stir the dry and moist ingredients together with only a few strokes, until the dry ingredients are just moistened but still lumpy.

Preparation of Quick Breads

• Remember: When kneading quick bread dough is called for, it is very brief, approximately ten strokes.

• Overkneading creates too much gluten, which causes the finished bread to be dense and heavy.

Kneading = 10 strokes!

Varieties of Quick Breads

• Pour Batters– Pancakes– Crepes– Waffles– Popovers

Varieties of Quick Breads

Varieties of Quick Breads

Drop Batters• Muffins• Muffin Breads

– Boston Brown Bread– Corn Bread– Hushpuppies– Tea Breads

• Coffee Cakes• Dumplings

Varieties of Quick Breads

Doughs

• Unleavened Breads– Tortillas

• Flour Tortillas• Corn Tortillas

– Chapatis– Crisp Flat Breads– Matzo

Dumplings

Varieties of Quick Breads

Doughs

• Biscuits, which are relatively quick to prepare.– They rely on fat for

shortening power, and on just the right amount of kneading to increase gluten formation.

Varieties of Quick Breads

Doughs• Scones contain eggs

and milk or cream, which makes them richer than ordinary biscuits.