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Quick Breads. Fall 2012. By the end of class you will be able to:. Define what a leavening agent is Identify the types of leavening agents and their purpose Describe the steps to make a quick bread Explain the muffin method. What makes up a baked product?. Common ingredients in all baking:

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quick breads

Quick Breads

Fall 2012

by the end of class you will be able to
By the end of class you will be able to:
  • Define what a leavening agent is
  • Identify the types of leavening agents and their purpose
  • Describe the steps to make a quick bread
  • Explain the muffin method
what makes up a baked product
What makes up a baked product?
  • Common ingredients in all baking:
    • Flour-proteins and starch in flour gives most of the structure
    • Liquid- Usually water or milk
    • Leavening agents- causes product to rise
    • Fats- adds tenderness, richness and flavor
    • Sweeteners-provides sweetness and flavor, makes product tender, and helps crust brown
    • Eggs- help form the structure and binds
    • Flavoring- extract flavors, spices, herb, vegetables, nuts
leavening agents
Leavening agents
  • Leavening agent is a substance that triggers a chemical action causing a baked product to rise
  • Types of leavening agents:
    • Air: trapped air in mixture expands when the product is heated. Ex: Angel food is mainly leavened by the beaten egg whites
    • Steam: As a product bakes, the temperature of the water rises and steam is formed. The steam expands which causes product to rise. Ex: Cream puffs
  • Yeast: is an alive microorganism that produces carbon dioxide gas as it grows. Yeast requires food, liquid and warm temperatures in order to act as a leavening agent
  • Baking soda: leavening agent used with acidic liquids, such as buttermilk, yogurt or sour milk. Baking soda produces carbon dioxide gas when activated by the acidic liquid
  • Baking powder: Made of baking soda and a powered acid (ex: cream of tarter). Reacts 2x.
what is a quick bread
What is a quick bread??
  • Quick breads are quick and easy to make. They don’t require kneading and usually use baking powder as a leavening agent.
    • High in carbohydrates, protein, B vitamins and iron.
    • Some quick breads can be high in fat
    • Examples of quick breads are muffins,

biscuits, pancakes, corn bread,

and fruit breads

types of quick breads
Types of Quick Breads
  • Pour batters, drop batter, soft dough
  • What category does each of the following fall under?
  • Muffins
  • Cookies
  • Biscuits
  • Cinnamon Rolls
the muffin m ethod
The Muffin Method
  • Muffin method- Mix all dry ingredients in one bowl and make a well in the center. Mix all liquid ingredients in separate bowl and then pour them in the dry ingredient bowl.
  • Do not over mix
  • Mixture should be lumpy
  • A properly mixed muffin should have a rounded, pebbly top
loaf breads
Loaf Breads
  • Many quick loaf breads are mixed in the same manner as muffins.
  • Usually baked in greased loaf pans
  • If bread contains fruits or

nuts, the bottom of the

pan should be lined with

parchment paper

  • Biscuits are delicate, crisp crust and peels apart in tender layers
  • 2 kinds of biscuits:
    • Rolled- rolling out dough ½ inch thick and cutting with a biscuit cutter. If you do not have a biscuit cutter, use the rim of a water glass.
    • Dropped- dough is dropped with spoon. Contain more liquid and are too sticky to roll.

- Both are made using the pastry and biscuit method of mixing

pastry and biscuit methods
Pastry and Biscuit Methods
  • In the pastry and biscuit method the fat is cut into the flour. To cut in means to mix solid fat and flour using a pastry blender or 2 knives in a cutting direction.
  • Cookies vary in texture, shapes, and sizes. There are six basic kinds of cookies:

1. Bar Cookies: Are baked in square or rectangular pans and then cut into bars, squares or diamonds. Textures vary from cakelike to chewy. Ex: Brownies

2. Drop cookies: Made from soft dough that is dropped from teaspoon onto cookie sheet. Ex: Chocolate chip cookie

cookies continued
Cookies continued

3. Rolled cookies: Also called cut-out cookie. Are made from stiff dough that is rolled out and cut out.

Ex: Sugar cookies

4. Molded cookies: Are formed by shaping the dough by hand into balls. Can be rolled in nuts or can be flatten with a fork before baking. Ex: Peanut butter cookies

cookies continued1
Cookies continued…..

5. Pressed cookies: Are made by

pushing dough through a cookie

press, which can create a variety

of shapes. Ex: Spritz cookies

6. Sliced cookies: Also called refrigerator cookies. They are made by forming a soft dough into a long roll and refrigerating it. When roll is chilled and firm, cookies are sliced and baked