Quick Breads
Download
Report
Transcript Quick Breads
Quick Breads
Quick Breads…
Flour mixtures with a fast-acting
leavening agent.
Do not have as much sugar & flavoring
as cake or other desserts.
3 Types of Quick Breads…
Pour Batter
Ratio of flour to liquid is 1:1
Examples: waffles, pancakes, popovers
Uses: breakfast, brunch, snacks
Drop Batter
Ratio of flour to liquid is 2:1
Examples: muffins, biscuits, coffee cake, fruit breads
Uses: breakfast, brunch, dinner, desserts
Soft Dough
Ratio of flour to liquid is 3:1
Examples: biscuits, doughnuts, scones, coffee cakes
Uses: breakfast, brunch, dinner, dessert
Quick Bread Ingredients…
Flour
All-purpose is the one most commonly used
When mixed with liquid, flour produces gluten protein
from 2 other proteins: gliadin & glutenin
Cornmeal & whole wheat flour are also used
Liquid
Dissolves dry ingredients
Adds flavor & causes browning (milk)
Examples:
Milk
Buttermilk
Dry/evaporated milk (reconstituted)
Water
Fruit Juice
Other Ingredients…
Eggs
Fat
Types
Oil
Vegetable Shortening
Butter
Margarine
Lard (pork fat)
Functions:
Tenderness
Flavor
Browning/appearance
Bind ingredients as they
coagulate
Color, texture, & nutrition
Salt for flavor
Sugar
Browning
Flavor
Color
Brown sugar
Molasses
Leavening Agents
4 Types of leavening agents in quick
breads
Baking soda
Baking powder
Steam
Air (carbon dioxide)
Leavening Agents Cont.
Chemical leavening agents
An acid-base chemical reaction produces bubbles
Double-acting & Fast-acting
Bubbles start to form in the mixing bowl
Slow-acting
Bubbles form with the addition of heat (oven)
Baking Powder
Baking soda + an acid (cream of tartar) + cornstarch
Steam and air leaven popovers & cream puffs
Nutrition…
Quick Breads have…
Carbohydrates (starch & sugar)
Vitamins (TRIN)-Flour is enriched with these
Thiamin
Riboflavin
Iron
Niacin
Fruit
Fiber (whole grain muffins)
Principles of Quick Bread
Preparation…
2 main principles
1. Gluten formation
Liquid + flour = gluten
Gluten forms mesh-like structure
surrounding leavening gasses
Gas expands gluten stretches
Oven heat coagulates & sets the
gluten protein
2. Activation of leavening agent
Chemical reaction of leavening agent
Methods of Preparation…
Muffin Method
Mix & sift dry ingredients
Mix/beat together liquid, eggs, fat/oil
Pour liquid into “well” in dry ingredients
Mix only enough to dampen dry ingredients
Do not overmix
Biscuit Method
Mix/sift dry ingredients
“Cut-in” solid fat
Pastry blender
Crumble with fingers
Grate in frozen butter
Add liquid & toss and stir with a fork
Knead for a short time
Roll, cut, & bake
Characteristics of
Muffins…
High Quality Muffins
Thin, evenly-browned crust
Top is symmetrical, but it looks rough
Texture inside is uniform
Crumb is tender and light
Poor Quality Muffins
Overmixing
Overproduced gluten = tough bread
Peaked top
Pale with a slick crust
Tunnels are visible inside muffin
Undermixing = low volume, flat top
Characteristics of
Biscuits…
High Quality Biscuits
Even shape with a smooth & level top
Straight sides & an evenly browned crust
The interior is white to creamy-white
Crumb is moist & fluffy and peels off in layers
Poor Quality Biscuits
Overmixing
Low volume and a rounded top
Top is smooth
Crumb is tough and compact
Undermixing
Low volume
Rounded top with a slightly rough crust
Tender crumb
Storage…
1-2 days at room
temperature
Freeze well
Use a moisture-proof wrap