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QUICK BREADS. Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc. INGREDIENTS. Flour Liquid Leavening agent-baking powder or baking soda Salt Sugar Shortening (fats) Eggs. FUNCTIONS of Ingredients.

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quick breads

QUICK BREADS

Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.

ingredients
INGREDIENTS
  • Flour
  • Liquid
  • Leavening agent-baking powder or baking soda
  • Salt
  • Sugar
  • Shortening (fats)
  • Eggs
leavening using chemicals
LEAVENING-using chemicals
  • Baking soda must be mixed with an acidic food such as sour milk
  • Baking powder is a combination of baking soda and dry acid
  • When chemical leavening agents are mixed with a liquid, the mixture gives off carbon dioxide
  • Heat makes the carbon dioxide expand and the product rises
types of quick breads
Types of Quick Breads
  • Pour batter
  • Drop batter
  • Soft dough
mixing terms
MIXING TERMS
  • MUFFIN METHOD (Dry ingredients are mixed together, then the liquid ingredietns are combined and added to the dry ones all at once)
  • CUT-IN METHOD (Shortening is cut into dry ingredients using a pastry blender)
terms to know
TERMS TO KNOW
  • KNEADING-makes the dough smooth
  • CUTTING-in-fat distributed evenly in the mixture
  • CREAMING-
  • FOLDING in
  • ROLLING out
baking tips
BAKING TIPS
  • Overmixing maked he product tougher, and cause “tunnels” to form.
what is gluten
What is GLUTEN?
  • When water is added to flour, a substance called gluten is formed from the protein particles in the flour. Gluten strands stretch as the dough rises, and harden when the product is baked, giving it structure
  • Sugar weakens gluten strands.