Transcript Quick Breads Ingredients and Their Functions

Quick Breads
Ingredients and Their
Functions
(also known as Sweet Breads)
Nutrition and Foods 2011
America’s diet compared
to the pyramid
Two Types of
Leavening Agents
• Produces gas (carbon dioxide) which causes basic dry
ingredients, when moistened, to become light and
porous
• Chemical
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•
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Baking Powder (double acting)
Soda (bicarbonate)
Cream of tartar
Example: Quick Bread
• Natural
• Fermentation (yeast bread)
• Steam (pastry, baked potato, popcorn
• Air (egg, by beating or whipping, or sponge cake)
Leavening Agents
Baking Powder
Baking Soda
• Most common leavening
agent for quick breads
• 4 times as strong as baking
powder.
• When mixed with liquid in
the batter a reaction is
caused which begins to
release carbon dioxide gas.
• Used in baking to neutralize
some of the acidity found in
certain ingredients
• When the batter is then
heated the remaining carbon
dioxide is released and the
“Double-Acting” baking
powder reaction is finished.
• Used with fillings or sugar
syrups or other acid
ingredients
Quick breads
• Quick breads are flour mixtures that can be made
easily. They are breads in which baking powder or
baking soda is used as a leavening agent. Quick breads
are grouped according to their batter.
• What are some quick breads that you can think of ?
Waffles
Pancakes
Popovers
Muffins
Biscuits
Coffee Cakes
Scones
Corn Bread
Hush Puppies
Types of Quick
breads
1. Pour Batter: Batter is so thin it can be poured. It is
usually contains the same amount of liquid and flour
1. Waffles & Pancakes
2. Drop Batter: So thick it is too hard to pour, but too
sticky to handle
1. Muffins & Coffee Cakes
3. Soft Dough: Batter is stiff enough that it can be
handled and rolled into shapes
1. Biscuits & Doughnuts
Methods for Mixing
• Biscuit: this method is done by cutting fat into the
flour, then adding the liquid and kneading for a short
time to develop soft dough.
• Muffin: this method is done by combining all the dry
ingredients and all the wet ingredients separately and
then mixing them together.
Eggs
• Leavening/color/flavor/sho
rtening
• Firmness/structure/compos
ition
• Emulsifying
• Other Uses: Baked goods,
mayonnaise
Flour
• Starch/structure to baked
products
• Contains the proteins which
combine chemically when
moistened to form gluten
• Uses: Yeast breads, quick
breads, pie, cakes, cookies
sauces, gravies
Sugar
• Browns the crust
• Tenderizer
• Flavor
• Uses: Baking, confections,
candies
Fats (lipids)
• Tenderizer
• Enhances the keeping
quality of quick breads
• Cholesterol
• Uses: Pastry, short cakes,
cookies, quick breads
Liquid
• Moisturizer necessary for
chemical leavening reaction
to take place
• Combines with the flour to
form gluten
• Provides the moisture
necessary to combine
ingredients
• Usually milk or water
Salt
• In quick bread salt enhances
sweetness
• In other products, salt may
be for flavoring or a
preservative (soups, jerky)
Tunneling
• Too much mixing can cause the incorporation of air
making “tunnels” in the bread.