QUICK BREADS Unique baked goods that are made

QUICK BREADS Unique baked goods that are made quicklythey rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.

INGREDIENTS • • Flour Liquid Leavening agent-baking powder or baking soda Salt Sugar Shortening (fats) Eggs

FUNCTIONS of Ingredients FLOUR Gives the product structure. LIQUID Responsible for physical and chemical reactions. LEAVENING Causes a flour mixture to rise and become light and porous in texture AGENT Mainly for flavoring, enhances the flavor of SALT sweetness FATS Used for sweetness; aids browning; gives tenderness Locks in the moisture; gives tenderness EGGS Contribute color, flavor, some tenderizing, SUGAR

LEAVENING-using chemicals • Baking soda must be mixed with an acidic food such as sour milk • Baking powder is a combination of baking soda and dry acid • When chemical leavening agents are mixed with a liquid, the mixture gives off carbon dioxide • Heat makes the carbon dioxide expand the product rises

Types of Quick Breads • Pour batter • Drop batter • Soft dough

MIXING TERMS • MUFFIN METHOD (Dry ingredients are mixed together, then the liquid ingredietns are combined and added to the dry ones all at once) • CUT-IN METHOD (Shortening is cut into dry ingredients using a pastry blender)

TERMS TO KNOW • KNEADING-makes the dough smooth • CUTTING-in-fat distributed evenly in the mixture • CREAMING • FOLDING in • ROLLING out

BAKING TIPS • Overmixing maked he product tougher, and cause “tunnels” to form.

What is GLUTEN? • When water is added to flour, a substance called gluten is formed from the protein particles in the flour. Gluten strands stretch as the dough rises, and harden when the product is baked, giving it structure • Sugar weakens gluten strands.