QUICKED BREAD

QUICKED BREAD
-Flour mixtures with a fast-acting leavening agent. -Do not have as much sugar & flavoring as cake or other desserts.

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

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

Other Ingredients
Fat
Types
Oil Vegetable Shortening Butter Margarine Lard (pork fat)

Eggs
Bind ingredients as they coagulate Color, texture, & nutrition

Salt for flavor Sugar

Browning Flavor Color
Brown sugar Molasses

Functions:
Tenderness Flavor Browning/appearance

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

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

Nutrition
Quick Breads have
Carbohydrates (starch & sugar) Vitamins (TRIN)-Flour is enriched with these
-Thiamin -Riboflavin -Iron -Niacin

Fruit Fiber (whole grain muffins)