Quick BreadsQuick BreadsIngredients and Their Ingredients and Their

FunctionsFunctions

(also known as Sweet Breads)(also known as Sweet Breads)

Nutrition and Foods 2011Nutrition and Foods 2011

America’s diet compared America’s diet compared to the pyramidto the pyramid

Two Types of Leavening Two Types of Leavening AgentsAgents

• Produces gas (carbon dioxide) which causes Produces gas (carbon dioxide) which causes basic dry ingredients, when moistened, to basic dry ingredients, when moistened, to become light and porousbecome light and porous

• ChemicalChemical• Baking Powder (double acting)Baking Powder (double acting)• Soda (bicarbonate)Soda (bicarbonate)• Cream of tartarCream of tartar• Example: Quick BreadExample: Quick Bread

• NaturalNatural• Fermentation (yeast bread)Fermentation (yeast bread)• Steam (pastry, baked potato, popcornSteam (pastry, baked potato, popcorn• Air (egg, by beating or whipping, or sponge Air (egg, by beating or whipping, or sponge

cake)cake)

Leavening AgentsLeavening Agents

Baking PowderBaking Powder

• Most common leavening Most common leavening agent for quick breadsagent for quick breads

• When mixed with liquid in When mixed with liquid in the batter a reaction is the batter a reaction is caused which begins to caused which begins to release carbon dioxide release carbon dioxide gas.gas.

• When the batter is then When the batter is then heated the remaining heated the remaining carbon dioxide is released carbon dioxide is released and the “Double-Acting” and the “Double-Acting” baking powder reaction is baking powder reaction is finished.finished.

Baking SodaBaking Soda

• 4 times as strong as 4 times as strong as baking powder.baking powder.

• Used in baking to Used in baking to neutralize some of the neutralize some of the acidity found in certain acidity found in certain ingredientsingredients

• Used with fillings or Used with fillings or sugar syrups or other sugar syrups or other acid ingredientsacid ingredients

Quick breadsQuick breads

• Quick breads are flour mixtures that can be made Quick breads are flour mixtures that can be made easily. They are breads in which baking powder or easily. They are breads in which baking powder or baking soda is used as a leavening agent. Quick baking soda is used as a leavening agent. Quick breads are grouped according to their batter.breads are grouped according to their batter.

• What are some quick breads that you can think of?What are some quick breads that you can think of?

Types of Quick breadsTypes of Quick breads1.1. Pour Batter: Batter is so thin it can be Pour Batter: Batter is so thin it can be

poured. It is usually contains the same poured. It is usually contains the same amount of liquid and flouramount of liquid and flour

1.1. Waffles & PancakesWaffles & Pancakes

2.2. Drop Batter: So thick it is too hard to pour, Drop Batter: So thick it is too hard to pour, but too sticky to handlebut too sticky to handle

1.1. Muffins & Coffee CakesMuffins & Coffee Cakes

3.3. Soft Dough: Batter is stiff enough that it can Soft Dough: Batter is stiff enough that it can be handled and rolled into shapesbe handled and rolled into shapes

1.1. Biscuits & DoughnutsBiscuits & Doughnuts

Methods for MixingMethods for Mixing

• Biscuit: this method is done by cutting fat into Biscuit: this method is done by cutting fat into the flour, then adding the liquid and kneading the flour, then adding the liquid and kneading for a short time to develop soft dough.for a short time to develop soft dough.

• Muffin: this method is done by combining all Muffin: this method is done by combining all the dry ingredients and all the wet ingredients the dry ingredients and all the wet ingredients separately and then mixing them together. separately and then mixing them together.

EggsEggs

• Leavening/color/flavor/Leavening/color/flavor/shorteningshortening

• Firmness/structure/Firmness/structure/compositioncomposition

• EmulsifyingEmulsifying

• Other Uses: Baked Other Uses: Baked goods, mayonnaisegoods, mayonnaise

FlourFlour

• Starch/structure to Starch/structure to baked productsbaked products

• Contains the proteins Contains the proteins which combine which combine chemically when chemically when moistened to form moistened to form glutengluten

• Uses: Yeast breads, Uses: Yeast breads, quick breads, pie, quick breads, pie, cakes, cookies sauces, cakes, cookies sauces, graviesgravies

SugarSugar

• Browns the crustBrowns the crust

• TenderizerTenderizer

• FlavorFlavor

• Uses: Baking, Uses: Baking, confections, candiesconfections, candies

Fats (lipids)Fats (lipids)

• TenderizerTenderizer

• Enhances the keeping Enhances the keeping quality of quick breadsquality of quick breads

• CholesterolCholesterol

• Uses: Pastry, short Uses: Pastry, short cakes, cookies, quick cakes, cookies, quick breadsbreads

LiquidLiquid

• Moisturizer necessary Moisturizer necessary for chemical leavening for chemical leavening reaction to take placereaction to take place

• Combines with the flour Combines with the flour to form glutento form gluten

• Provides the moisture Provides the moisture necessary to combine necessary to combine ingredientsingredients

• Usually milk or waterUsually milk or water

SaltSalt

• In quick bread salt In quick bread salt enhances sweetnessenhances sweetness

• In other products, salt In other products, salt may be for flavoring or may be for flavoring or a preservative (soups, a preservative (soups, jerky)jerky)

TunnelingTunneling

• Too much mixing can cause the incorporation Too much mixing can cause the incorporation of air making “tunnels” in the bread.of air making “tunnels” in the bread.