1. Quick Breads

2. Quick Breads… • Flour mixtures with a fast-acting leavening agent. • Do not have as much sugar & flavoring as cake or other desserts.

3. 3 Types of Quick Breads… • Pour Batter • Ratio of flour to liquid is 1:1 • Examples: waffles, pancakes, popovers • Uses: breakfast, brunch, snacks • Drop Batter • Ratio of flour to liquid is 2:1 • Examples: muffins, biscuits, coffee cake, fruit breads • Uses: breakfast, brunch, dinner, desserts • Soft Dough • Ratio of flour to liquid is 3:1 • Examples: biscuits, doughnuts, scones, coffee cakes • Uses: breakfast, brunch, dinner, dessert

4. Quick Bread Ingredients… • Flour • All-purpose is the one most commonly used • When mixed with liquid, flour produces gluten protein from 2 other proteins: gliadin & glutenin • Cornmeal & whole wheat flour are also used • Liquid • Dissolves dry ingredients • Adds flavor & causes browning (milk) • Examples: • Milk • Buttermilk • Dry/evaporated milk (reconstituted) • Water • Fruit Juice

5. Fat Types Oil Vegetable Shortening Butter Margarine Lard (pork fat) Functions: Tenderness Flavor Browning/appearance Eggs Bind ingredients as they coagulate Color, texture, & nutrition Salt for flavor Sugar Browning Flavor Color Brown sugar Molasses Other Ingredients…

6. Leavening Agents • 4 Types of leavening agents in quick breads • Baking soda • Baking powder • Steam • Air (carbon dioxide)

7. Leavening Agents Cont. • Chemical leavening agents • An acid-base chemical reaction produces bubbles • Double-acting & Fast-acting • Bubbles start to form in the mixing bowl • Slow-acting • Bubbles form with the addition of heat (oven) • Baking Powder • Baking soda + an acid (cream of tartar) + cornstarch • Steam and air leaven popovers & cream puffs

8. Nutrition… • Quick Breads have… • Carbohydrates (starch & sugar) • Vitamins (TRIN)-Flour is enriched with these • Thiamin • Riboflavin • Iron • Niacin • Fruit • Fiber (whole grain muffins)

9. Principles of Quick Bread Preparation… • 2 main principles • Gluten formation • Liquid + flour = gluten • Gluten forms mesh-like structure surrounding leavening gasses • Gas expands  gluten stretches • Oven heat coagulates & sets the gluten protein 2. Activation of leavening agent • Chemical reaction of leavening agent

10. Methods of Preparation… • Muffin Method • Mix & sift dry ingredients • Mix/beat together liquid, eggs, fat/oil • Pour liquid into “well” in dry ingredients • Mix only enough to dampen dry ingredients • Do not overmix • Biscuit Method • Mix/sift dry ingredients • “Cut-in” solid fat • Pastry blender • Crumble with fingers • Grate in frozen butter • Add liquid & toss and stir with a fork • Knead for a short time • Roll, cut, & bake

11. Characteristics of Muffins… • High Quality Muffins • Thin, evenly-browned crust • Top is symmetrical, but it looks rough • Texture inside is uniform • Crumb is tender and light • Poor Quality Muffins • Overmixing • Overproduced gluten = tough bread • Peaked top • Pale with a slick crust • Tunnels are visible inside muffin • Undermixing = low volume, flat top

12. Characteristics of Biscuits… • High Quality Biscuits • Even shape with a smooth & level top • Straight sides & an evenly browned crust • The interior is white to creamy-white • Crumb is moist & fluffy and peels off in layers • Poor Quality Biscuits • Overmixing • Low volume and a rounded top • Top is smooth • Crumb is tough and compact • Undermixing • Low volume • Rounded top with a slightly rough crust • Tender crumb

13. Storage… • 1-2 days at room temperature • Freeze well • Use a moisture-proof wrap