Transcript Quick Breads PPT Quick Breads.ppt

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Quick Breads
Vocabulary
 Quick
breads are baked
immediately after mixing
Examples: banana bread,
muffins, waffles, biscuits.
 Any
bread that does
NOT need to rise or use
yeast.
Vocabulary
Leavening Agent
A substance that helps a
baked product to rise
by creating CO2 gas.
1. Yeast
Tiny, non-green plant (a
fungus) used as a
leavening agent.
Vocabulary
Baking Soda
Combines with an acidic
ingredient to form CO2
gas.
Examples of acids: cream
of tartar, cocoa, fruit
juice, vinegar, buttermilk,
yogurt.
Leavening agents
Baking Powder
Made of baking
soda + a dry acid.
Quick Breads Mixing Methods
Two mixing methods
 Muffin
method = mix
dry ingredients +
the wet ingredients
 Biscuit
method = cut
fat into the flour to
create flaky layers
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Comparison

Muffin method
 Batter – thin, more
viscous (runny)
 Tender crumb, bread like,
crumbles

Biscuit method
 Dough – roll out and cut
or shape
 Flakey layers
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Muffin Method
High Quality Product
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Thin, evenly brown crust
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Top is rough
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Uniform texture inside
Low Quality Product
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Low volume and flat top
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Pale, slick crust
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Tunnels are visible on the
inside