Quick Breads. Intro to Foods and Nutrition. Quick Breads .
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Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and shape, and general appearance. All of them can be made quickly and served piping hot. They are made with a variety of fast-acting leavening agents. That is why they are called Quick Breads.
1. Pour batters: thin in consistency, these can be “poured” from the mixing bowl. They may contain equal amounts or close to equal amounts of liquid to flour ratio. Ex) waffles, pancakes, popovers. RATIO 1:1
2. Drop batters: are fairly thick and need to be scraped from the bowl into the baking pan. They usually contain twice as much flour as liquid. Ex) Muffins, biscuits, quick loaf breads and coffee cakes. RATIO 2:1
3.Soft dough: is thick enough to roll and shape by hand. It contains about three times as much flour as liquid. Ex) biscuits, doughnuts, scones and some coffee cakes. RATIO 3:1