QUICK BREADS What do I need to know

QUICK BREADS What do I need to know about the preparation and nutritional contributions of quick breads?

LEARNING TARGETS o o Identify and analyze the basic ingredients, types and functions of quick bread products. Understand the food science principles that the preparation of quick breads are based on.

FUNCTIONS OF INGREDIENTS o Flour n o Salt n n o Gives structure to baked products. Adds flavor Strengthens the gluten Liquids (water, milk, juices, fat, etc. ) n n n Hydrate the protein and starch in flour. Proteins must absorb liquid to later form gluten. Starches must absorb liquid to gelatinize during baking. Helps to moisten ingredients. Converted to steam during baking.

FUNCTIONS OF INGREDIENTS o Eggs n n n When beaten, they help incorporate air into baked products. Add color and flavor. Contribute to the structure. o During baking, the egg proteins coagulate (go from liquid state to solid state) giving the batter or dough elasticity and structure.

FUNCTIONS OF INGREDIENTS o Fats (butter/margarine, shortening, and oil) n n Tenderizes the baked product. Aids in leavening o o o When you beat fat, air bubbles form. Fat traps these air bubble and holds them. Sugar n n n Gives sweetness to baked products. Helps crusts brown. Brown sugar produces baked products that are moister than products made with granulated sugar.

FUNCTIONS OF INGREDIENTS o Leavening Agents n Make baked products rise and become light and porous.

WHAT IS A QUICK BREAD? o o Defined: a chemical or steam leavened product. Why is a quick bread called a “quick” bread? n It can be prepared and baked in a short amount of time (shorter than yeast breads).

4 TYPES OF QUICK BREADS o Depends on amount of liquid to flour. n Pour Batter o n Drop Batter o n Ex: muffins, drop biscuits, quick loaf breads Soft Dough o n Ex: pancakes, waffles, crepes Ex: rolled biscuits, doughnuts Stiff Dough o Ex: pie crusts, tortillas

METHODS OF MIXING o Muffin Method o Biscuit Method

MUFFIN METHOD o o Defined: combine dry ingredients and liquid ingredients separately. Mix just until all ingredients are wet. You would use this method to make what quick bread products?

CHARACTERISTICS o o o High-quality muffins have a thin, evenly browned crust. Top is symmetrical, but looks rough. When broken apart, texture is uniform and crumb is tender and light.

OVER MIXING o If the batter is over mixed, the product: n n o o Will have a peaked top Will be tough and heavy Will be pale The insides will have visible, open areas called tunnels. During the mixing process, changes take place that affect the texture of the finished product. Success depends on the order in which ingredients are combined.

QUICK BREADS Part 2 What do I need to know about the preparation and nutritional contributions of quick breads?

LEARNING TARGETS o o Analyze nutritional contributions and health benefits of quick breads. Demonstrate the ability to mix, bake and store quick breads.

A QUICK REVIEW o What type of quick bread did you prepare. . . n n n o Banana Bread Blueberry Muffins Pancakes What method of mixing did you use?

BISCUIT METHOD o o Defined: measure all dry ingredients together and cut-in the solid fat. Add liquid ingredients to the dry ingredients. Mix or knead. What does it mean to cut-in?

CONSIDER. . . o o How is the biscuit method of mixing similar or different from the muffin method of mixing? Think, Pair, Share

KNEADING THE DOUGH o Defined: working the dough with your hands to thoroughly mix ingredients and develop gluten. Watch and learn! Kneading & Rolling the Dough o

STEPS TO KNEADING q o o o Turn the dough out on a lightly floured surface. With the heel of your hands, push down on the edge of the dough nearest to you. Fold the dough in half toward you and give a quarter turn. Continue pushing, folding, and turning for the time directed in the recipe.

CHARACTERISTICS o High-quality rolled biscuits will: n n Have an even shape with a smooth, level top and straight sides. Have an even brown crust Have a soft interior that is white to creamy white. Be moist and fluffy and peel off in layers.

THE ROLE OF GLUTEN o Defined: A protein that gives strength and elasticity to batter and dough and structure to baked products. n n n When you combine flour with liquid and stir or knead, the proteins in the flour form gluten. The gluten in the flour develops and becomes strong and elastic, forming a network of tiny air cells. Air or steam produced by the leavening agent is trapped by these cells and when heated, the trapped gases expand the product rises.

OVER MIXING o Quick breads are only mixed long enough to incorporate all ingredients. n o If you mix or handle a batter or dough too much, the gluten will overdevelop. n o To keep the products light and tender How will over mixing affect the product? Different kinds of flour contain different amounts of proteins, so you must use the type of flour suggested in the recipe.

LEAVENING o o Defined: substances that trigger chemical actions that cause baked products to RISE. 3 Basic Leavening Agents n n n Air Steam Chemical (baking soda & baking powder)

CHEMICAL LEAVENING o Baking Soda (Sodium Bicarbonate) n o Releases carbon dioxide when combined with an acid ingredient (buttermilk, honey, brown sugar, vinegar, applesauce, citrus juices, etc. ) in a recipe. Baking Powder Contains a dry acid or acid salt, baking soda, and starch or flour. n Most are double acting: release some carbon dioxide when moistened (by liquid ingredient). and release most carbon dioxide when exposed to heat. Can one be used in place of the other? Why or why not? n

GAS LEAVENING o Steam: n o Produced when liquid ingredients reach high temperatures during baking. Air: n n Incorporated into baked products by beating eggs, creaming fat and sugar together, folding doughs, and beating batters. All baked products contain some air

NUTRITION INFO o o Provides the diet with mostly carbohydrates (flour) and fats (shortening, oil, butter). Some protein (eggs, nuts). Some fruit/vegetables (bananas, zucchini, etc. ) Substitute lower fat/calorie ingredients where possible. n Example: Fat free milk vs. whole milk; use applesauce for oil, etc.

STORING o o Freshly baked items can be stored at room temperature or tightly wrapped in the freezer. Freezing bread (when hot/humid) prevents mold growth. Keep refrigerated dough in the refrigerator until you plan to bake them. Store frozen dough and baked products in the freezer until you are ready to use them.