Quick Breads What are quick breads Quick Breads
![Quick Breads Quick Breads](https://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-1.jpg)
Quick Breads
![What are quick breads? What are quick breads?](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-2.jpg)
What are quick breads?
![Quick Bread’s • Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. Quick Bread’s • Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-3.jpg)
Quick Bread’s • Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. (Generally quick and easy to prepare)
![Types of Quick Breads • Pour Batter • Drop Batter • Soft Dough Types of Quick Breads • Pour Batter • Drop Batter • Soft Dough](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-4.jpg)
Types of Quick Breads • Pour Batter • Drop Batter • Soft Dough
![Pour Batters • Thin consistency and can be poured from the mixing bowl. • Pour Batters • Thin consistency and can be poured from the mixing bowl. •](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-5.jpg)
Pour Batters • Thin consistency and can be poured from the mixing bowl. • They may contain equal amounts of liquid and flour. • Examples: – – Waffles Pancakes Crepes Popovers
![Drop Batters • Fairly thick and need to be scrapped from the bowl into Drop Batters • Fairly thick and need to be scrapped from the bowl into](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-6.jpg)
Drop Batters • Fairly thick and need to be scrapped from the bowl into baking pan. • Usually contains twice as much flour as liquid. • Examples – – Muffins Corn Bread Drop Biscuits Nut/Fruit Breads • (Quick Loaf Breads)
![Soft Dough • Thick enough to roll and shape by hand. • It contains Soft Dough • Thick enough to roll and shape by hand. • It contains](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-7.jpg)
Soft Dough • Thick enough to roll and shape by hand. • It contains about 1/3 as much flour as liquid. • Examples – Biscuits – Coffee Cake
![Mixing Methods: • Muffin Method • Biscuit Method Mixing Methods: • Muffin Method • Biscuit Method](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-8.jpg)
Mixing Methods: • Muffin Method • Biscuit Method
![Muffin Method • Step #1: – Sift dry ingredients into a mixing bowl. • Muffin Method • Step #1: – Sift dry ingredients into a mixing bowl. •](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-9.jpg)
Muffin Method • Step #1: – Sift dry ingredients into a mixing bowl. • Step #2: – In another bowl, beat the eggs. Add milk and melted or liquid fat.
![Muffin Method (cont…) • Step #3: – Then poor the liquid ingredients in to Muffin Method (cont…) • Step #3: – Then poor the liquid ingredients in to](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-10.jpg)
Muffin Method (cont…) • Step #3: – Then poor the liquid ingredients in to a well in the dry ingredients. Mix in until moist. • Step #4: – Lift the batter from the bowl carefully and place in pan.
![Biscuit Method • Step #1: – Sift dry ingredients and cut in shortening, butter, Biscuit Method • Step #1: – Sift dry ingredients and cut in shortening, butter,](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-11.jpg)
Biscuit Method • Step #1: – Sift dry ingredients and cut in shortening, butter, or margarine. • Step #2: – Add liquid all at once and stir with a fork.
![Biscuit Method (cont…) • Step #3: – Form into a ball and place on Biscuit Method (cont…) • Step #3: – Form into a ball and place on](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-12.jpg)
Biscuit Method (cont…) • Step #3: – Form into a ball and place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.
![Biscuit Method (cont…) • Step #4: – Roll the dough ½ inch. • Step Biscuit Method (cont…) • Step #4: – Roll the dough ½ inch. • Step](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-13.jpg)
Biscuit Method (cont…) • Step #4: – Roll the dough ½ inch. • Step #5: – Cut the dough with floured cutter and bake.
![Characteristics of Quick Bread High-Quality Rolled Biscuit • Light brown crust, flat top, symmetrical, Characteristics of Quick Bread High-Quality Rolled Biscuit • Light brown crust, flat top, symmetrical,](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-14.jpg)
Characteristics of Quick Bread High-Quality Rolled Biscuit • Light brown crust, flat top, symmetrical, flakey, tender crumbs.
![High-Quality Muffin • Rounded with a golden-brown and pebbly surface. • Tender soft crumb, High-Quality Muffin • Rounded with a golden-brown and pebbly surface. • Tender soft crumb,](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-15.jpg)
High-Quality Muffin • Rounded with a golden-brown and pebbly surface. • Tender soft crumb, no tunnels or air pockets.
![Storing Quick Breads • Since quick breads lose their freshness rapidly, you should store Storing Quick Breads • Since quick breads lose their freshness rapidly, you should store](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-16.jpg)
Storing Quick Breads • Since quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moistureproof wrap. They can also be frozen.
![Functions of Ingredients in Bread Products • Flour • Liquid • Fats • Salt Functions of Ingredients in Bread Products • Flour • Liquid • Fats • Salt](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-17.jpg)
Functions of Ingredients in Bread Products • Flour • Liquid • Fats • Salt • Sugar • Eggs • Leavening Agents
![Flour The main ingredient & provides structure, or body of the bread All purpose Flour The main ingredient & provides structure, or body of the bread All purpose](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-18.jpg)
Flour The main ingredient & provides structure, or body of the bread All purpose flour is most often used Cornmeal, Whole Wheat, Oat Flour are used in Quick Breads for Flavor and Variety.
![Liquid Provides the Moisture- Hydrates, Dissolve Ingredients Milk, Sour Milk, Buttermilk, Juice Liquid Provides the Moisture- Hydrates, Dissolve Ingredients Milk, Sour Milk, Buttermilk, Juice](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-19.jpg)
Liquid Provides the Moisture- Hydrates, Dissolve Ingredients Milk, Sour Milk, Buttermilk, Juice
![Fats Provides Tenderness, Richness, and some Flavor Fats Provides Tenderness, Richness, and some Flavor](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-20.jpg)
Fats Provides Tenderness, Richness, and some Flavor
![Salt In small amounts is used to improve the flavor. Salt In small amounts is used to improve the flavor.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-21.jpg)
Salt In small amounts is used to improve the flavor.
![Sugar Provides flavor. Sweetness, Tenderizes, Provides food for yeast. Sugar Provides flavor. Sweetness, Tenderizes, Provides food for yeast.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-22.jpg)
Sugar Provides flavor. Sweetness, Tenderizes, Provides food for yeast.
![Eggs Contribute color, texture, and nutritive value. Eggs Contribute color, texture, and nutritive value.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-23.jpg)
Eggs Contribute color, texture, and nutritive value.
![Leavening Agents Enable Quick Breads to rise so that it becomes light and porous. Leavening Agents Enable Quick Breads to rise so that it becomes light and porous.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-24.jpg)
Leavening Agents Enable Quick Breads to rise so that it becomes light and porous. Air Steam Baking Soda Baking Powder Yeast
![Air • Air incorporated into baked products by beating, creaming, sifting or folding. Air • Air incorporated into baked products by beating, creaming, sifting or folding.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-25.jpg)
Air • Air incorporated into baked products by beating, creaming, sifting or folding.
![Steam • Steam, created from the liquid ingredients when heated high enough temperature to Steam • Steam, created from the liquid ingredients when heated high enough temperature to](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-26.jpg)
Steam • Steam, created from the liquid ingredients when heated high enough temperature to form steam.
![Baking Soda • Baking soda, a chemical leavening agent that reacts with an acid Baking Soda • Baking soda, a chemical leavening agent that reacts with an acid](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-27.jpg)
Baking Soda • Baking soda, a chemical leavening agent that reacts with an acid to produce carbon dioxide. • You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.
![Baking Powder • Baking Powder is the most common chemical leavening agent used in Baking Powder • Baking Powder is the most common chemical leavening agent used in](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-28.jpg)
Baking Powder • Baking Powder is the most common chemical leavening agent used in quick breads. • The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.
![Yeast • Yeast is a microscopic plant that produces carbon dioxide. Yeast • Yeast is a microscopic plant that produces carbon dioxide.](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-29.jpg)
Yeast • Yeast is a microscopic plant that produces carbon dioxide.
![http: //www. foodnetwork. com/vid eos/extrememuffins/1851. html? vpid=tbla|sea rchresults extreme muffins http: //www. foodnetwork. com/vid eos/extrememuffins/1851. html? vpid=tbla|sea rchresults extreme muffins](http://slidetodoc.com/presentation_image_h2/63a6858bf04c5b1608fdc52f08a7b535/image-30.jpg)
http: //www. foodnetwork. com/vid eos/extrememuffins/1851. html? vpid=tbla|sea rchresults extreme muffins
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