Quick Breads

1. Quick Breads By Kelsey Consiglio P. 2

2. Terms to Know • Batter- flour and liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients • Dough- flour and liquid mixture that is stiff enough to shape by hand • Leavening agent- an ingredient that produces gases in batters and dough causing baked products to rise and become light and porous • Gluten – a protein formed when wheat flour is moistened and thoroughly mixed that gives strength and elasticity to batters and dough

3. Quick Breads • Quick breads are made from batters or dough • Batter is a flour–liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients. • Dough is a flour-liquid mixture that is stiff enough to shape by hand

4. Quick Bread Ingredients • Ingredients added to the flour is what makes the breads different from each other • Flour is the basic ingredient in all quick breads

5. Ingredients • Flour- • Gives structure to baked goods • Most quick breads are made with all purpose flour • Some recipes call for self-rising flour; flour with added leavening agents and salt

6. Leavening Agents • Ingredients that produce gases in batters and dough • Make baked products rise and become light and porous • Two leavening agents used in quick breads are baking soda and baking powder • Baking soda is also known as sodium bicarbonate which is an alkaline ingredient used in bread recipes that contain food acid ingredients and helps prevent bitter tasting bread • Food acid ingredients: • Buttermilk • Molasses • Brown sugar • Vinegar • Applesauce • And other fruit juices • Too much baking powder makes too much carbon dioxide which will make baked products collapse

7. Liquids • Baked products normally call for water, milk, or fruit juice • Eggs and fats are also considered liquid ingredients • Liquids hydrate protein and starch • Protein MUST absorb liquid so later it can form gluten • Starches MUST absorb water

8. Fat • Fat serves as a tenderizing agent in baked products • Causes dough to separate into layers • When you beat the fat it causes the dough to form air bubbles

9. Eggs • Help incorporate air into baked products when you beat them • Adds color and flavor and contributes to structure

10. Sugar • Gives sweetness to baked goods • Has a tenderizing effect on the finished product • Helps crusts brown

11. Salt • Adds flavor to many baked products

12. Understanding Gluten • To understand gluten, think of a piece of gum when you first put it in your mouth. It’s soft, but as you keep chewing, it becomes elastic and you can blow bubbles. However, as you keep chewing, it gets so elastic it makes your jaw hurt.

14. Preparing Biscuits • Biscuits involve sifting dry ingredients together in a mixing bowl and using a pastry blender or two knives to cut fat (or butter) into the dry ingredients

15. Drop Vs Roll Biscuits • Drop Biscuits are made by dropping the dough onto parchment paper or a baking sheet in equal-sized balls. • Roll Biscuits are made by rolling out the dough and then using cookie cutters to cut them into fun shapes.

16. Drop Biscuits

17. Roll Biscuits

18. Review Questions What's the difference between batter and dough? Batter- flour –liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients Dough- flour liquid mixture that is stiff enough to shape by hand What is the basic ingredient in ALL quick breads Flour What is the ingredient that produce gases in batters and dough, and Make baked products rise and become light and porous? Leavening Agents What is the difference between drop and roll biscuits? Drop Biscuits- are made by taking the dough and dropping them on to the parchment paper in equal sized balls. Roll Biscuits-are made by rolling out the dough by using a rolling pin, and then taking cookie cutters and cutting them out in fun shapes.