Quick Breads
Quick Breads
Quick Breads
BREADS
QUICK BREADS
Pour batters--very
thin (pancakes)
Ingredient ratio--
Liquid 1: Flour 1
Types of Quick Bread
mixtures:
Drop batters--
thicker (spooned)
Muffins, banana
bread, coffeecake
Ingredient ratio--
Liquid 1: Flour 2
Types of Quick Bread
mixtures:
Soft Doughs--
thicker and
shaped by hand
Ingredient ratio--
Liquid 1: Flour 3
Mixing Methods
• A. Flour--makes up the
structure of any baked
product.
– Whole wheat
– All-purpose (white)
– Bread
– Cake
• 1. Different flour types
provide different structures.
• 2. Do not substitute equal
amounts of diff. types
Flour + Water = Gluten
• Gluten--provides
strength and elasticity to
allow baked products to
rise before and during
baking.
• Kneading--folding and
stretching dough
develops lots of gluten.
B. Sugar
• Flavor
• Tenderness
• Browns crust
• Food for yeast--
too much makes
bread rise too
slowly
C. Salt
• Butter
• Margarine
• Shortening
• Cooking oils
• Tenderizes all
baked products.
E. Eggs
• Example--Angel
Food Cake
F. Leavening Agents
.
Chemical Leavening
Agents cont.
Baking powder = ACID + BASE in one
product.