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Quick Breads Power Point

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Tom Davidson
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41 views21 pages

Quick Breads Power Point

Uploaded by

Tom Davidson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Quick Breads

What are quick breads?


Breads made with fast-
acting leavening agents:
– Baking soda
– Baking powder
Batter vs. Dough
Batter: mixture of equal amounts of flour
and liquid (more runny)

Dough: mixture with less liquid than a


batter (thicker)
Types of Quick Breads
Pour Batter

Drop Batter

Soft Dough
Pour Batter
Thin consistency and can be poured
directly from the mixing bowl
Usually an equal amount of flour and liquid
Examples
– Pancakes
– Waffles
Drop Batter
Fairly thick
Needs to be scraped from the bowl
Usually has double the amount of flour than
liquid
Examples
– Muffins
– Biscuits
– Loaf Breads (banana, cherry nut, lemon poppy seed,
zucchini)
Soft Dough
Thick enough to roll and shape by hand
Examples
– Biscuits
– Doughnuts
– Scones
All quick breads contain the same
basic ingredients
Flour
Leavening agent
Salt
Fat
Liquid
Flour
Forms the structure or body of the bread
Flour + Water = Gluten
Gluten creates elasticity
Leavening Agents
Causes the bread to rise and become light
and porous
Carbon dioxide is the harmless gas that is
released during the rising process
Two types are used
– Baking Powder
– Baking Soda
Salt
Provides flavor
Fat
Gives tenderness to the bread
Types of fat
– Vegetable oil—bland flavor
– Shortening—bland flavor
– Margarine—pleasing flavor
– Butter—pleasing flavor
Liquid
Helps dissolve dry ingredients
Milk is the most common liquid used
– Flavor
– Color (browning)
– Provides nutrients
Vitamins
Minerals
Eggs (optional)
Contributes to:
– Texture
– Color
– Flavor
– Nutrients
Sugar (optional)
Color
Flavor
Brown Sugar
– Molasses
– White sugar
Extras
Extracts-natural or artificial flavoring
– Vanilla, almond, mint, lemon
Extras
– Chocolate chips, cinnamon, walnuts, raisins,
blueberries
Muffin Method
Combine dry ingredients in one bowl
Combine liquid ingredients into another bowl
Dig a well in the middle of the dry ingredients
Pour liquid ingredients into the well
Mix ingredients until moistened (it will be
LUMPY)
DO NOT OVERMIX
Cut In
To combine solid fat with flour using a
pastry cutter
Knead
Press with the heal of your hand
Turn
Fold
Repeat
– How many times?
Over mixing/Over Kneading
Over mixing will result in too much gluten
being produced causing toughness and
long narrow tunnels in the muffin.
Water + Flour = Gluten
Too much mixing/kneading = too
much gluten formed = too much
elasticity = toughness
A Perfect Muffin
A perfect muffin is one that is rounded with
a golden-brown and pebbly surface.

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