Quick BreadsQuick Breads

By Kelsey ConsiglioBy Kelsey Consiglio

P. 2P. 2

Terms to KnowTerms to Know

• BatterBatter- flour and liquid mixture with a - flour and liquid mixture with a consistency ranging from thin to thick, depending consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredientson the proportion of dry to liquid ingredients

• Dough- Dough- flour and liquid mixture that is stiff flour and liquid mixture that is stiff enough to shape by hand enough to shape by hand

• Leavening agent-Leavening agent- an ingredient that produces an ingredient that produces gases in batters and dough causing baked gases in batters and dough causing baked products to rise and become light and porousproducts to rise and become light and porous

• Gluten – Gluten – a protein formed when wheat flour is a protein formed when wheat flour is moistened and thoroughly mixed that gives moistened and thoroughly mixed that gives strength and elasticity to batters and doughstrength and elasticity to batters and dough

Quick BreadsQuick Breads

• Quick breads are made from Quick breads are made from battersbatters or or doughdough

• BatterBatter is a flour–liquid mixture with a is a flour–liquid mixture with a consistency ranging from thin to consistency ranging from thin to thick, depending on the proportion of thick, depending on the proportion of dry to liquid ingredients. dry to liquid ingredients.

• DoughDough is a flour-liquid mixture that is is a flour-liquid mixture that is stiff enough to shape by hand stiff enough to shape by hand

• Ingredients added to the flour is Ingredients added to the flour is what makes the breads different what makes the breads different from each other from each other

• Flour is the basic ingredient in Flour is the basic ingredient in all quick breads all quick breads

Quick Bread IngredientsQuick Bread Ingredients

IngredientsIngredients

• Flour-Flour- • Gives structure to baked goods Gives structure to baked goods • Most quick breads are made with Most quick breads are made with

all purpose flourall purpose flour• Some recipes call for self-rising Some recipes call for self-rising

flour; flour with added leavening flour; flour with added leavening agents and salt agents and salt

Leavening AgentsLeavening Agents• Ingredients that produce gases in batters and dough • Make baked products rise and become light and porous • Two leavening agents used in quick breads are baking soda and

baking powder• Baking soda is also known as sodium bicarbonate which is an alkaline

ingredient used in bread recipes that contain food acid ingredients and helps prevent bitter tasting bread

• Food acid ingredients:• Buttermilk• Molasses• Brown sugar• Vinegar• Applesauce• And other fruit juices• Too much baking powder makes too much carbon dioxide which will

make baked products collapse

LiquidsLiquids

• Baked products normally call for Baked products normally call for water, milk, or fruit juice water, milk, or fruit juice

• Eggs and fats are also considered Eggs and fats are also considered liquid ingredientsliquid ingredients

• Liquids hydrate protein and starch Liquids hydrate protein and starch

• Protein MUST absorb liquid so Protein MUST absorb liquid so later it can form gluten later it can form gluten

• Starches MUST absorb waterStarches MUST absorb water

FatFat

• Fat serves as a tenderizing agent Fat serves as a tenderizing agent in baked products in baked products

• Causes dough to separate into Causes dough to separate into layers layers

• When you beat the fat it causes When you beat the fat it causes the dough to form air bubbles the dough to form air bubbles

EggsEggs

• Help incorporate air into baked Help incorporate air into baked products when you beat them products when you beat them

• Adds color and flavor and Adds color and flavor and contributes to structurecontributes to structure

SugarSugar

• Gives sweetness to baked goods Gives sweetness to baked goods • Has a tenderizing effect on the Has a tenderizing effect on the

finished productfinished product• Helps crusts brownHelps crusts brown

SaltSalt

• Adds flavor to many baked Adds flavor to many baked productsproducts

Understanding GlutenUnderstanding Gluten

• To understand gluten, think of a To understand gluten, think of a piece of gum when you first put piece of gum when you first put it in your mouth. It’s soft, but as it in your mouth. It’s soft, but as you keep chewing, it becomes you keep chewing, it becomes elastic and you can blow elastic and you can blow bubbles. However, as you keep bubbles. However, as you keep chewing, it gets so elastic it chewing, it gets so elastic it makes your jaw hurt.makes your jaw hurt.

Preparing BiscuitsPreparing Biscuits

• Biscuits involve sifting dry Biscuits involve sifting dry ingredients together in a mixing ingredients together in a mixing bowl and using a pastry blender bowl and using a pastry blender or two knives to cut fat (or or two knives to cut fat (or butter) into the dry ingredientsbutter) into the dry ingredients

Drop Vs Roll BiscuitsDrop Vs Roll Biscuits

• Drop BiscuitsDrop Biscuits are made by are made by dropping the dough onto dropping the dough onto parchment paper or a baking parchment paper or a baking sheet in equal-sized balls.sheet in equal-sized balls.

• Roll BiscuitsRoll Biscuits are made by rolling are made by rolling out the dough and then using out the dough and then using cookie cutters to cut them into cookie cutters to cut them into fun shapes.fun shapes.

Drop BiscuitsDrop Biscuits

Roll BiscuitsRoll Biscuits

Review QuestionsReview QuestionsWhat's the difference between batter and dough?What's the difference between batter and dough?BatterBatter- flour –liquid mixture with a consistency ranging from thin to thick, depending on the - flour –liquid mixture with a consistency ranging from thin to thick, depending on the

proportion of dry to liquid ingredientsproportion of dry to liquid ingredients

Dough- Dough- flour liquid mixture that is stiff enough to shape by hand flour liquid mixture that is stiff enough to shape by hand

What is the basic ingredient in ALL quick breadsWhat is the basic ingredient in ALL quick breads

FlourFlour

What is the ingredient that produce gases in batters and dough, and Make What is the ingredient that produce gases in batters and dough, and Make baked products rise and become light and porous?baked products rise and become light and porous?

Leavening AgentsLeavening Agents

What is the difference between drop and roll biscuits?What is the difference between drop and roll biscuits?Drop BiscuitsDrop Biscuits- are made by taking the dough and dropping them on to the parchment paper - are made by taking the dough and dropping them on to the parchment paper

in equal sized balls.in equal sized balls.

Roll BiscuitsRoll Biscuits-are made by rolling out the dough by using a rolling pin, and then taking cookie -are made by rolling out the dough by using a rolling pin, and then taking cookie cutters and cutting them out in fun shapes.cutters and cutting them out in fun shapes.