Foods 1

Quick Breads

What are Quick Breads?Flour mixture made with fast acting

leavening agents.

How are quick breads prepared?Quick breads are

prepared three different ways:BakedDeep fat friedGriddle cooked

Classified as:Batters Doughs

Batters: A mixture of flour and liquid

Pour batters: Thin consistency

PancakesWafflesPopovers

Drop battersFairly thick and sticky

MuffinsBiscuitsCoffee cake

Dough: Flour mixture has less liquid and is stiffer.Thick enough to roll and shape

BiscuitsDoughnutsScones

7 ingredients usually found in “Quick Breads”Flour –gives structure or bodyLeavening –adds air to make light Salt –to improve flavorFat –gives tendernessLiquid –dissolves dry ingredients, amount

determines type of batter or doughSugar –sweetnessEggs –color, texture and nutrients

What is gluten?• When water is mixed with flour gluten is

formed to give strength and elasticity to dough

Some people have an allergy to gluten and there are many new products on the market available to them.

Leavening agentsBaking powder – when mixing and heatedBaking soda – only when heated

The soda in baking powder reacts with acid forming carbon dioxide

10 Nutrients found in Quick Breads1. Carbohydrate2. Protein3. Iron4. Potassium5. Calcium6. Niacin7. Thiamin8. Riboflavin9. Phosphorus10. Fat

Muffin Method of Mixing

1. Combine all dry ingredients together into a bowl.

2. In a separate bowl, blend all of the liquid ingredients together, (including fat).

3. Make a well in your dry ingredient bowl and pour the liquid in the well.

4. Stir until dry ingredients are moistened.

The Perfect Muffin:1. Cauliflower top2. Few Tunnels Inside3. Tender

DRAW THIS:

The Under-Mixed Muffin:1. Low Volume2. Flat Surface3. Very Crumbly

DRAW THIS:

The Over-Mixed Muffin:1. Peaked Top2. Very Tough3. Large Tunnels Inside

DRAW THIS:

Biscuit Method of Mixing:

1. Combine all dry ingredients.2. Cut-in the fat until there are crumbs.3. Add the liquid and stir until a dough

forms.4. Knead the dough so gluten will form.5. Cut into biscuits with biscuit cutter.6. Place on a greased cookie sheet.

What does a perfect biscuit look like?

1. Flat Top2. Straight Sides3. Flaky with Layers

DRAW THIS:

Two of the most important steps in making biscuits are:

1. Cutting-In the Fat (To Create the Layers)

2. Kneading (To Develop Gluten)

Storing Quick BreadsStore in an air-tight container or seal in

moist-proof wrap.To prevent drying out.