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Quick Breads

Quick Breads. 4 Characteristics of Quick Bread. 1. QUICK Less Than 60 minutes 2. No YEAST 3. Contain Baking Powder or Baking Soda for leavening agent Does not have to rise. Two Different Types Quick Bread . Additional Quick Bread. 5 Basic Ingredients. Flour. Structure.

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Quick Breads

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  1. Quick Breads

  2. 4 Characteristics of Quick Bread • 1. QUICK Less Than 60 minutes • 2. No YEAST • 3. Contain Baking Powder or Baking Soda for leavening agent • Does not have to rise

  3. Two Different Types Quick Bread

  4. Additional Quick Bread

  5. 5 Basic Ingredients

  6. Flour • Structure

  7. Leavening Agent=Is a substance that triggers a chemical reaction that makes a baked product rise. • Baking Powder-combination of baking soda and a dry acid. The chemical reaction happens when mixed with liquid. • Baking Soda-will only work with a acidic liquid. • Steam • Air

  8. Chemical Leavening Agent • When chemical leavening agent are combined with certain ingredients it produces carbon dioxide gas. • Carbon dioxide + Heat =Expansion

  9. How Air and Steam works as a Leavening Agent • Air is added while ingredients are combined and beaten. The trapped air expands and raises the product. • Steam leavens products that contain large amounts of liquid. The heat of baking turns the liquid into steam. As the steam expands and rises so does the product.

  10. Liquid • Moistens • Helps develop the structure

  11. FAT • Butter • Crisco • Margarine • Oil • FLAVOR & TENDER

  12. SALT • FLAVOR

  13. 2 Additional Ingredients

  14. To Form Gluten…..

  15. GLUTEN • Biscuits and Bread Dough you want to form gluten • Drop Batter and Pour Battter quick breads you do NOT want to form gluten it will make the bread tough.

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