Quick Breads Why are Quick Breads called quick
Quick Breads
Why are Quick Breads called quick? l Quickbreads are called quick because they are mixed and immediately baked. l They don’t not need to rise before baking.
Yeast Breads l Take a long time to make l Leavening agent is yeast. l Examples: pizza crust, cinnamon rolls, bread, rolls, etc.
What makes them rise without yeast? l They l l rise because of leavening agent Baking Powder Baking Soda Air (stirring, mixing, electric mixer) Steam (liquid in oven)
What’s a leavening agent and how does it work? Reacts with moisture, heat, acid, etc. to produce gas (CO 2) that becomes trapped as bubbles within the dough. l When the dough/batter is mixed, the starch in the flour mixes with the liquid ingredients to form a matrix that contains gluten. This sets and the holes left by the gas bubbles remain. This is how it rises. (Like chewing gum) l
Quick Breads Types Pour Batters (pancakes or waffles) l Drop Batters (muffins or loaf breads) l Dough (biscuits or pizza) l
Tough or Hard Quick Bread? Quick breads become tough if overmixed due to the gluten formation. l Gluten is an elastic protein that helps give bread structure. l
Ingredients in quick breads l Flour l Sweetener- sugar, honey l Eggs l Leavening- baking soda, baking powder l Fat- oil, butter l Flavorings- fruit, nuts, salt l Liquid- milk, water, lemon juice, vinegar
Purpose of Ingredients l Flour- structure l Sweeteners- flavor, tenderness, browning l Eggs- structure and browning l Leavening agent- makes it rise l Fat- flavor, tenderness l Flavorings- flavor l Liquid- moistness, activate leaving agnts
Nutrients l Grains- complex carbohydrate, fiber l Sugar- simple carbohydrate l Eggs- protein, iron l Leavening- none l Fat- fat l Flavorings- vitamins, minerals, fiber l Liquid- vitamins, minerals, water
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