Quick Breads Ingredients and Their Functions also known

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 • • 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/shor tening • 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.