Quick BreadsQuick Breads

Quick Breads…Quick Breads…

Flour mixtures with a fast-acting Flour mixtures with a fast-acting leavening agent.leavening agent.

Do not have as much sugar & flavoring Do not have as much sugar & flavoring as cake or other desserts.as cake or other desserts.

3 Types of Quick Breads…3 Types of Quick Breads… Pour BatterPour Batter

Ratio of flour to liquid is 1:1Ratio of flour to liquid is 1:1 Examples: waffles, pancakes, popoversExamples: waffles, pancakes, popovers Uses: breakfast, brunch, snacksUses: breakfast, brunch, snacks

Drop BatterDrop Batter Ratio of flour to liquid is 2:1Ratio of flour to liquid is 2:1 Examples: muffins, biscuits, coffee cake, fruit breadsExamples: muffins, biscuits, coffee cake, fruit breads Uses: breakfast, brunch, dinner, dessertsUses: breakfast, brunch, dinner, desserts

Soft DoughSoft Dough Ratio of flour to liquid is 3:1Ratio of flour to liquid is 3:1 Examples: biscuits, doughnuts, scones, coffee cakesExamples: biscuits, doughnuts, scones, coffee cakes Uses: breakfast, brunch, dinner, dessertUses: breakfast, brunch, dinner, dessert

Quick Bread Quick Bread Ingredients…Ingredients… FlourFlour All-purpose is the one most commonly used All-purpose is the one most commonly used When mixed with liquid, flour produces gluten protein When mixed with liquid, flour produces gluten protein

from 2 other proteins: gliadin & gluteninfrom 2 other proteins: gliadin & glutenin Cornmeal & whole wheat flour are also usedCornmeal & whole wheat flour are also used

LiquidLiquid Dissolves dry ingredientsDissolves dry ingredients Adds flavor & causes browning (milk)Adds flavor & causes browning (milk) Examples:Examples:

Milk Milk ButtermilkButtermilk Dry/evaporated milk (reconstituted)Dry/evaporated milk (reconstituted) WaterWater Fruit JuiceFruit Juice

Other Ingredients…Other Ingredients… FatFat

TypesTypes OilOil Vegetable ShorteningVegetable Shortening ButterButter MargarineMargarine Lard (pork fat)Lard (pork fat)

Functions:Functions: TendernessTenderness FlavorFlavor Browning/appearance Browning/appearance

EggsEggs Bind ingredients as they Bind ingredients as they

coagulatecoagulate Color, texture, & nutritionColor, texture, & nutrition

Salt for flavorSalt for flavor SugarSugar

BrowningBrowning FlavorFlavor ColorColor

Brown sugarBrown sugar MolassesMolasses

Leavening AgentsLeavening Agents 4 Types of leavening agents in quick 4 Types of leavening agents in quick

breadsbreads Baking sodaBaking soda Baking powderBaking powder SteamSteam Air (carbon dioxide)Air (carbon dioxide)

Leavening Agents Cont. Leavening Agents Cont.

Chemical leavening agentsChemical leavening agents An acid-base chemical reaction produces bubblesAn acid-base chemical reaction produces bubbles Double-acting & Fast-actingDouble-acting & Fast-acting

Bubbles start to form in the mixing bowlBubbles start to form in the mixing bowl

Slow-actingSlow-acting Bubbles form with the addition of heat (oven)Bubbles form with the addition of heat (oven)

Baking Powder Baking Powder Baking soda + an acid (cream of tartar) + cornstarchBaking soda + an acid (cream of tartar) + cornstarch

Steam and air leaven popovers & cream puffs Steam and air leaven popovers & cream puffs

Nutrition…Nutrition… Quick Breads have…Quick Breads have…

Carbohydrates (starch & sugar)Carbohydrates (starch & sugar) Vitamins (TRIN)-Flour is enriched with theseVitamins (TRIN)-Flour is enriched with these

ThiaminThiamin RiboflavinRiboflavin IronIron NiacinNiacin

FruitFruit Fiber (whole grain muffins)Fiber (whole grain muffins)

Principles of Quick Bread Principles of Quick Bread Preparation…Preparation…

2 main principles2 main principles1.1. Gluten formationGluten formation

Liquid + flour = glutenLiquid + flour = gluten Gluten forms mesh-like structure Gluten forms mesh-like structure

surrounding leavening gassessurrounding leavening gasses Gas expands Gas expands gluten stretches gluten stretches Oven heat coagulates & sets the Oven heat coagulates & sets the

gluten proteingluten protein

2. Activation of leavening agent2. Activation of leavening agent Chemical reaction of leavening agentChemical reaction of leavening agent

Methods of Preparation…Methods of Preparation… Muffin MethodMuffin Method

Mix & sift dry ingredientsMix & sift dry ingredients Mix/beat together liquid, eggs, fat/oilMix/beat together liquid, eggs, fat/oil Pour liquid into “well” in dry ingredientsPour liquid into “well” in dry ingredients Mix only enough to dampen dry ingredientsMix only enough to dampen dry ingredients Do not overmixDo not overmix

Biscuit MethodBiscuit Method Mix/sift dry ingredientsMix/sift dry ingredients ““Cut-in” solid fatCut-in” solid fat

Pastry blenderPastry blender Crumble with fingersCrumble with fingers Grate in frozen butterGrate in frozen butter

Add liquid & toss and stir with a forkAdd liquid & toss and stir with a fork Knead for a short timeKnead for a short time Roll, cut, & bakeRoll, cut, & bake

Characteristics of Characteristics of Muffins…Muffins… High Quality MuffinsHigh Quality Muffins

Thin, evenly-browned crustThin, evenly-browned crust Top is symmetrical, but it looks roughTop is symmetrical, but it looks rough Texture inside is uniformTexture inside is uniform Crumb is tender and lightCrumb is tender and light

Poor Quality MuffinsPoor Quality Muffins OvermixingOvermixing

Overproduced gluten = tough breadOverproduced gluten = tough bread Peaked topPeaked top Pale with a slick crustPale with a slick crust Tunnels are visible inside muffinTunnels are visible inside muffin

Undermixing = low volume, flat topUndermixing = low volume, flat top

Characteristics of Characteristics of Biscuits…Biscuits…

High Quality BiscuitsHigh Quality Biscuits Even shape with a smooth & level topEven shape with a smooth & level top Straight sides & an evenly browned crustStraight sides & an evenly browned crust The interior is white to creamy-whiteThe interior is white to creamy-white Crumb is moist & fluffy and peels off in layersCrumb is moist & fluffy and peels off in layers

Poor Quality BiscuitsPoor Quality Biscuits OvermixingOvermixing

Low volume and a rounded topLow volume and a rounded top Top is smoothTop is smooth Crumb is tough and compactCrumb is tough and compact

UndermixingUndermixing Low volumeLow volume Rounded top with a slightly rough crustRounded top with a slightly rough crust Tender crumbTender crumb

Storage…Storage… 1-2 days at room 1-2 days at room

temperaturetemperature Freeze wellFreeze well

Use a moisture-proof wrapUse a moisture-proof wrap