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Quick
Breads
 Creative Foods
What are some examples
   of quick breads?
Quick Breads
•   Biscuits
•   Muffins
•   Popovers
•   Cream puffs
•   Pancakes
•   Waffles
•   Coffee cakes
•   Banana bread
Batters vs. Doughs
• Quick breads may be made from either
  batters or doughs (both are mixtures of
  flour and liquid)

• Batters: higher proportion of liquid to flour
  – Pour batters (example: pancake batter)
  – Drop batters (example: biscuit batter)

• Doughs: higher proportion of flour to liquid
Quick Bread
INGREDIENT
                   Ingredients
                    FUNCTION

Flour               Givesstructure

                    Make baked products rise
Leavening Agents    Chemical agents:Baking soda& baking powder produce CO2
                    Natural agents: Air & steam
                    Moisten & dissolve dry ingredients
Liquids
                    Mix with flour protein to form gluten

Fat                 Tenderizing agent

                    Help incorporate air when beaten
Eggs
                    Add color, flavor, and contribute to structure

Sugar               Gives sweetness &tenderizes

Salt                Addsflavor
Biscuit Method
1. Sift dry ingredients together
2. Cut cold fat into dry mixture
3. Add liquid all at once and stir until dough
   forms a ball
Muffin Method
1. Measure dry ingredients into a mixing
   bowl
2. Make a well in the center of dry
   ingredients
3. In a separate bowl, combine beaten eggs
   with milk & melted fat
4. Pour liquid mixture into well
5. Stir just until dry ingredients
   are moistened
Tips for Preparing
•
             Quick Breads
    Butter should be cold

• Do not overmix quick breads!
  Mix just until dry ingredients are moistened

• For a softer crust, place biscuits & scones close
  together on baking sheet
  For a crispier crust, place about 1 inch apart

• Remove from oven when top and bottom crusts
  are an even golden brown
Storing Baked
         Products
• Freshly baked items can be wrapped and
  stored at room temperature for several
  days

• Baked items can also be tightly wrapped
  and stored in the freezer for several
  months

   Freezing bread prevents the growth of
                   what?

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Quick Breads PowerPoint

  • 2. What are some examples of quick breads?
  • 3. Quick Breads • Biscuits • Muffins • Popovers • Cream puffs • Pancakes • Waffles • Coffee cakes • Banana bread
  • 4. Batters vs. Doughs • Quick breads may be made from either batters or doughs (both are mixtures of flour and liquid) • Batters: higher proportion of liquid to flour – Pour batters (example: pancake batter) – Drop batters (example: biscuit batter) • Doughs: higher proportion of flour to liquid
  • 5. Quick Bread INGREDIENT Ingredients FUNCTION Flour Givesstructure Make baked products rise Leavening Agents Chemical agents:Baking soda& baking powder produce CO2 Natural agents: Air & steam Moisten & dissolve dry ingredients Liquids Mix with flour protein to form gluten Fat Tenderizing agent Help incorporate air when beaten Eggs Add color, flavor, and contribute to structure Sugar Gives sweetness &tenderizes Salt Addsflavor
  • 6. Biscuit Method 1. Sift dry ingredients together 2. Cut cold fat into dry mixture 3. Add liquid all at once and stir until dough forms a ball
  • 7. Muffin Method 1. Measure dry ingredients into a mixing bowl 2. Make a well in the center of dry ingredients 3. In a separate bowl, combine beaten eggs with milk & melted fat 4. Pour liquid mixture into well 5. Stir just until dry ingredients are moistened
  • 8. Tips for Preparing • Quick Breads Butter should be cold • Do not overmix quick breads! Mix just until dry ingredients are moistened • For a softer crust, place biscuits & scones close together on baking sheet For a crispier crust, place about 1 inch apart • Remove from oven when top and bottom crusts are an even golden brown
  • 9. Storing Baked Products • Freshly baked items can be wrapped and stored at room temperature for several days • Baked items can also be tightly wrapped and stored in the freezer for several months Freezing bread prevents the growth of what?