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ProStart Year II
Quick Breads
Lesson Objective
Be able to explain the difference between quick breads and
yeast breads.
Describe the methods used to prepare quick breads.
Define the two classifications of quick breads.
Understand characteristics of a good product.
What are Quick Breads? Flour mixture made with fast acting leavening agents.
A quick bread does not need to rise (proof) prior to cooking.
Quick breads have a cake like appearance and a lighter
texture than yeast breads and are often embellished with
fruits, nuts and other seasonings.
How are quick breads cooked? Quick breads are cooked
three different ways:
Baked
Deep fat fried
Griddle cooked
Classified as:
Batters
Doughs
***Almost all quick breads
are served hot.
Quick Bread Classifications
Quick breads are grouped by type of mixture
from which they are produced.
Soft Batter quick bread comes in two styles –
Pour batter (used in pancakes) or Drop Batter
(used in muffins).
Dough quick bread is thick enough to require
rolling out (baking powder biscuits are a good
example).
Batters: A mixture of flour and liquid
Pour batters:
Thin consistency
Pancakes
Waffles
Popovers
Drop batters
Fairly thick and sticky
Muffins
Biscuits
Coffee cake
Dough: Flour mixture has less liquid
and is stiffer.
Thick enough to roll and shape
Biscuits
Doughnuts
Scones
7 ingredients usually found in
“Quick Breads”
Flour –gives structure or body
Leavening –adds air to make light
Salt –to improve flavor
Fat –gives tenderness
Liquid –dissolves dry ingredients, amount determines type of
batter or dough
Sugar –sweetness
Eggs –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.
To understand gluten
Think of a piece of bubble gum. When you first put the
gum in your mouth, it is soft and easy to chew. As you
chew the gum, it becomes more elastic, and you can
blow bubbles. As you continue to chew the gum for a
long time, it becomes so elastic it makes your jaw hurt.
Gluten behaves in a similar way.
Gluten If you mix or handle a batter or dough too much, the
gluten will overdevelop.This can cause a quick bread to be compact and
tough. To keep quick breads light and tender, mix them for
only a short time and handle them carefully. Different kinds of flour contain different amounts of
gliadin and glutenin.You must use the type of flour suggested in the
recipe.
Mixing Method #1
Biscuit Method
Sift dry ingredients together in mixing bowl.
Use pastry blender (or two knives) to cut in fat into dry mixture until particles are size of coarse cornmeal.
Add liquid all at once; stir until dough forms a ball.
Use when making biscuits and pastry.
Kneading Dough
Press dough down with palms, fold dough in half, then give dough a quarter turn.
8 to 10 times; then roll or pat into a circle.
Cut dough with a biscuit cutter; place on ungreased baking sheet.
You will knead the dough
for rolled biscuits.
Biscuit Method
1. Sift dry ingredients in a bowl
2. Cut in the fat with pastry blender
3. Add liquid all at once
4. Knead dough lightly
5. Roll dough to desired thickness
Characteristics of Biscuits High-quality rolled biscuit will have an even shape with a
smooth, level top and straight sides.
Crust will be an even brown.
When broke open, the crumb or soft interior, is white to creamy white.
It is moist and fluffy and peels off in layers.
If under-mixed= Low volume; rough, rounded top.
If over-mixed= Low volume; smooth, rounded top.
Mixing Method #2 Muffin Method
Measure dry ingredients into mixing bowl. Some recipes will tell you to sift all dry ingredients together.
Make a well (hole) in center of dry ingredients. In separate bowl, combine beaten eggs with all other liquid
ingredients. Pour liquid ingredients in center of well of dry ingredients. Stir just until the dry ingredients are moistened; grease pan to
prevent sticking. Use for muffins, waffles, pancakes, and some coffee cakes and
breads.
Muffin Method
1. Sift dry ingredients in one bowl
2. Mix liquids together in separate bowl
3. Pour liquids into dry ingredients
4. Mix lightly only until dry ingredients are moist/lumpy
DO NOT OVERMIX
Characteristics of Muffins High-quality muffin has a thin, evenly browned crust.
Top is symmetrical, but looks rough.
When broken apart, texture is uniform and crumb is tender and light.
If under-mixed= Low volume; flat top with coarse crumb.
If over-mixed= Peaked top; pale, slick crust. When broken apart, narrow, open areas called tunnels are visible.
Leavening agents
Baking powder
Baking soda mixed with an acid
Buttermilk
Vinegar
Lemon juice
The soda in baking powder reacts with acid forming carbon
dioxide
Food Science Principle Chemical reactions that produce leavening gases.
Baking soda an alkali, combined with an acid ingredient releases carbon dioxide.
Most baking powders are double-acting.
Release some carbon dioxide when moistened (by liquid ingredient).
Release most carbon dioxide when heated (oven).
Characteristics of a Good Quick
Bread Product
Color: Uniform golden brown color.
Shape and Size: Volume is at least twice the size of
the unbaked product. Uniform in shape and size.
Crust: tender and moderately smooth. No excess
flour.
Texture: Moist, tender and flaky crumb with a
medium fine grain.
Flavor: Pleasing, well blended flavor without
bitterness.
Nutritional Contribution
Provides the diet with mostly carbohydrates (flour)
and fats (shortening, oil, butter).
Some protein (eggs, nuts).
Some fruit/vegetables (bananas, zucchini, etc.)
Substitute lower fat/calorie ingredients where
possible.
Example: Fat free milk vs. whole milk; use
applesauce for oil, etc.
10 Nutrients found in Quick Breads1. Carbohydrate
2. Protein
3. Iron
4. Potassium
5. Calcium
6. Niacin
7. Thiamin
8. Riboflavin
9. Phosphorus
10. Fat
Storing Quick Breads
Store in a tight container or seal in moist-proof wrap.
To prevent drying out.
Quick bread convenience items “mixes” Advantages
Short prep time
Ready to serve
Disadvantages
Cost more
No standards for grading
quality
Quick Bread Quiz:
1. Quick breads are grouped by what type of mixture from
which they are produced.
2. List three types of quick breads.
3. Name two most commonly used leavening agents in quick
breads.
4. What ingredient in the make-up of quick breads adds flavor,
color and palatability and works as a leavening agent?
5. What type of flour is used in the make-up of quick breads?