Quick Breads Quick Breads Flour mixtures with a

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