Quick Breads Yeast breads l Take a long

Quick Breads

Yeast breads l Take a long time to make l Leavening agent is yeast. l Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

Quick Breads l Cook quickly. l Leavening agent is baking soda/powder. l Includes: pancakes, biscuits, muffins, cornbread, zucchini bread, banana bread, etc.

Types of Quick Breads l Batters l Pour Batter: Pancakes, Waffles, Banana Bread, Drop Batter: muffins l Doughs l Soft Dough: Biscuits l Stiff dough: coffee cake l

Ingredients in quick breads l Grains - whole or flour l Leavening - baking soda, baking powder l Fat - oil, butter l Flavorings - salt, fruit, nuts l Liquid - milk, water, lemon juice, vinegar l Sweetener - sugar, honey l Eggs

Purpose/Function of Ingredients l Grains - Provides structure Provides bulk Gluten formation Acts as a thickener Coats Food l Sugar - Adds flavor Provides tenderness Browns the crust

Purpose/Function of Ingredients Eggs - Adds flavor and color Yolk helps in emulsifying Provides moisture Helps bind other ingredients together Aids in browning l Fat - tenderizer Adds moisture Enhances the keeping quality Add flavor and a degree of browness l

Purpose/Function of Ingredients l Leavening agent – adds air Reacts with moisture or with sweetening agents to produce carbon dioxide which causes small bubbles to form within the product and makes it rise or increase in volume l l l Chemical: Baking Powder, Soda, Cream of tartar Natural: Fermentation (Yeast), Steam, Air Flavorings – Enhance natural flavors Add new flavors Salt slows growth of bacteria l Liquid – adds moisture combines ingredients Mixes with flour to form gluten

Leavening Agents for Quick Breads l Baking Soda – a dry acidic powder Taste alone is objectionable so an acid (vinegar, lemon juice, or molasses) is added to make the flavor more pleasant l Baking Powder – made of baking soda and cornstarch – most often used in quick breads Twice acting Baking Powder reacts twice l Once when the wet ingredients are mixed in creating moisture l Once in the oven due to heat Egg Whites l Steam l

Leavening Agents for Quick Breads Purpose l To provide air, steam, or gas to help products rise l Baked product is less compact l Gives a softer texture

Methods of Quick Breads l Muffin Method Used to make quick breads from pour batters and drop batters. l Biscuit Method Used for making quick breads from soft doughs.

The Biscuit Method 1. 2. 3. 4. 5. 6. 7. 8. 9. Measure and sift dry ingredients Measure and cut in fat Make a well Measure and add liquid ingredients Stir with a fork until mixture forms a ball Knead the dough 10 to 12 times Roll out dough ½ inch thick Cut with biscuit cutter Bake on ungreased cookie sheet

The Muffin Method

The Muffin Method

Muffins v Muffins should be round on top, and pebbly. v Muffins should not have peaks or tunnels – a result of over mixing the batter.

Pancakes How do you tell if pancakes are ready to be turned on the other side while cooking? l The bubbles will pop. l Steam has gone through to cook the insides. l Turn over and cook the other side

Waffles l What happens if you open the waffle iron before the waffle is completely baked? The waffle will separate into two pieces l How do you know if the waffles are done baking if the light is not reliable on the waffle iron? No more steam coming from the waffle iron l Why do you stiffly beat the egg whites and fold them into the waffle batter? They act as a leavening agent, making waffles light

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

Gluten What is the elastic substance formed when flour is combined with a liquid? Gluten If quick breads, such as muffins, are mixed too long and too much of the gluten is developed, what may form inside the quick bread as it cooks? Tunnels

Gluten l l l The Protein part of flour When mixed with a liquid and kneaded sufficiently – it gives dough its framework and structure The enemy of quick bread It is formed when the batter is over mixed The product ends up being tough instead of tender

Food Pyramid Which group in the Food Pyramid do “Quick Breads” belong to? Bread, cereal, grain