Quick breads
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This chapter discusses quick breads and their key characteristics. Quick breads use chemical leavening agents like baking soda and baking powder instead of yeast. Baking soda starts working immediately when moistened so the batter needs to be baked right away, while baking powder comes in single-acting and double-acting varieties. The chapter also covers common mixing methods for quick breads and muffins like the biscuit, muffin, and creaming methods, as well as troubleshooting tips and convenience product options.
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Chapter vi quick breads
The document discusses quick breads and their use of chemical leavening agents like baking soda and baking powder. It notes that quick breads do not require yeast for rising and can use either single-acting or double-acting baking powders depending on whether they need to be baked immediately. The document also mentions that quick breads are generally mixed using biscuit, muffin, or creaming methods and that prepared mixes are available but it's best to select ones with natural ingredients.
QuickBreads
Quick breads are baked goods that use chemical leaveners instead of yeast. They come in the form of either doughs or batters. Doughs can be shaped while batters are pourable. Biscuits, muffins, and fritters are examples of quick breads. Biscuits use the biscuit method - dry ingredients are combined and cut with shortening before liquid is added. Muffins are similar but use liquid fat. Fritters are small pastries that are deep fried and dusted with sugar. Crepes are thin pancakes that can be either savory or sweet while pate a choux is a thick batter used to make cream puffs and eclairs.
2.05 gg 1 quick breads
This document provides information and instructions for making quick breads. It defines quick breads as those that take a short time to prepare and bake. The key ingredients used in quick breads are listed along with their functions. Examples of different types of quick breads include biscuits, muffins, and pancakes. Detailed instructions are provided for mixing, preparing, and cooking each of these bread types. Quality indicators and tips for baking quick breads are also outlined.
Quick Breads
Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter
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Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
Quick Breads PowerPoint
The document discusses different types of quick breads such as biscuits, muffins, pancakes and waffles. It explains that quick breads are made from batters or doughs with a higher proportion of liquid to flour. The document also provides instructions for making biscuits and muffins, lists common quick bread ingredients and their functions, and gives tips for preparing and storing quick breads.
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Chapter vi quick breads
The document discusses quick breads and their use of chemical leavening agents like baking soda and baking powder. It notes that quick breads do not require yeast for rising and can use either single-acting or double-acting baking powders depending on whether they need to be baked immediately. The document also mentions that quick breads are generally mixed using biscuit, muffin, or creaming methods and that prepared mixes are available but it's best to select ones with natural ingredients.
QuickBreads
Quick breads are baked goods that use chemical leaveners instead of yeast. They come in the form of either doughs or batters. Doughs can be shaped while batters are pourable. Biscuits, muffins, and fritters are examples of quick breads. Biscuits use the biscuit method - dry ingredients are combined and cut with shortening before liquid is added. Muffins are similar but use liquid fat. Fritters are small pastries that are deep fried and dusted with sugar. Crepes are thin pancakes that can be either savory or sweet while pate a choux is a thick batter used to make cream puffs and eclairs.
2.05 gg 1 quick breads
This document provides information and instructions for making quick breads. It defines quick breads as those that take a short time to prepare and bake. The key ingredients used in quick breads are listed along with their functions. Examples of different types of quick breads include biscuits, muffins, and pancakes. Detailed instructions are provided for mixing, preparing, and cooking each of these bread types. Quality indicators and tips for baking quick breads are also outlined.
Quick Breads
Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter
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Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
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The document discusses different types of quick breads such as biscuits, muffins, pancakes and waffles. It explains that quick breads are made from batters or doughs with a higher proportion of liquid to flour. The document also provides instructions for making biscuits and muffins, lists common quick bread ingredients and their functions, and gives tips for preparing and storing quick breads.
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This document is a chapter from a textbook on culinary fundamentals that discusses the principles of the bakeshop. It covers specialized bakeshop tools and ingredients used, including various flours, sugars, fats and thickeners. It explains the functions of ingredients and processes like controlling gluten development and cooking sugar correctly. The chapter aims to help readers understand bakeshop ingredients and baking processes.
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- Tempering chocolate to give it a shine and snap and techniques for tempering like seeding.
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Quick breads
- 2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chemical Leavening Agents • Quick breads are made with chemical leavening agents, principally baking soda and baking powder. – Breads made with yeast require additional time for fermentation and proofing. • Baking soda, or sodium bicarbonate, is an alkaline compound. • Because baking soda starts leavening as soon as it is moistened, goods made with it must be baked at once.
- 3. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chemical Leavening Agents • Baking powder is a mixture of sodium bicarbonate and one or more acids. • Two types exist: – Single acting, like baking soda, needs immediate baking. – Double acting can sit for a short time without loss of leavening ability. • Baking ammonia is also used and adds crispiness, usually to cookies and crackers. • Chemical leavening agents must be tightly covered when stored.
- 4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing Methods • Quick breads are generally mixed by the biscuit, muffin or creaming method.
- 5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Troubleshooting Muffins and Quick Breads
- 6. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products • Prepared quick bread and muffin mixes are available in a number of formats. • Select mixes with natural ingredients and flavorings and less sugar. • A basic batter can by customized by adding fruits, nuts and seasoning.