Running head: QUICK BREADS Quick Breads Lab Report By June Saxton 6/25/2013 Introduction There are many types of quick breads, but one thing that they all have in common is that they use carbon dioxide to leaven them. This is accomplished by using either baking soda or baking powder. In this report, we will explore how they react in biscuits. Most biscuits use a special mixing method which involves cutting the fat into the dry ingredients and then adding the wet ingredients. The exception is Whipping Cream biscuits because no solid fat is used. They are prepared using the Conventional mixing method where the liquid is poured over the dry ingredients and then mixed. This is because self-rising flour already contains baking powder and the whipping cream is both the 1
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Dr Paper Document Template - WordPress.com… · Web viewteaspoon salt, 1 tablespoon double-acting baking powder, 5 tablespoons cold butter and 2/3–3/4 cup milk (approximate).
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Running head: QUICK BREADS
Quick Breads Lab Report
By June Saxton
6/25/2013
Introduction
There are many types of quick breads, but one thing that they all have in common is that
they use carbon dioxide to leaven them. This is accomplished by using either baking soda or
baking powder. In this report, we will explore how they react in biscuits. Most biscuits use a
special mixing method which involves cutting the fat into the dry ingredients and then adding the
wet ingredients. The exception is Whipping Cream biscuits because no solid fat is used. They are
prepared using the Conventional mixing method where the liquid is poured over the dry
ingredients and then mixed. This is because self-rising flour already contains baking powder and
the whipping cream is both the liquid and the fat. Because of the differences in mixing methods
and the type of flour used this lab report explores these two types of biscuits to see how these
differences affect the finished biscuits.
Materials and Methods
BASIC BISCUIT RECIPE
The ingredients used to make the basic biscuits were: 2 cups all-purpose flour, 3/4