Quick Breads Foods II A baked product that is made with a quick-acting leavening agent such as baking powder, baking soda, or steam.

Quick BreadsFoods II

A baked product that is made with a quick-acting leavening agent such as baking powder, baking soda, or steam.

Quick Bread Mixing Terms

Mixing Term Mixing Definition

Beating Agitating ingredients to incorporate air (paddle).

Blending Mixing 2 or more ingredients together until they have been evenly distributed in mixture (rubber spatula, paddle).

Creaming Combining fat and sugar and vigorously adding air (paddle).

Cutting-In Incorporating a cold solid fat into dry ingredients like flour (pastry blender).

Folding Gently incorporating light ingredients with heavier ones using a fold-over motion (rubber spatula).

Sifting Passing dry ingredients through a wire to remove lumps and add air (sifter).

Whipping Beating ingredients vigorously to add a lot of air (whisk).

Knead Push and fold dough until smooth and elastic in order to develop gluten.

Quick Bread Ingredients

FLOUR(stabilizer)

Fine powder that is left after grinding grain. Provides

structure, strength, nutritional value, and absorption. A

higher protein content results in a higher amount of gluten. Gluten is a protein that when combined with water provides

structure , elasticity, and strength to a dough.

Types of Flour

Type of Flour Flour Description

Bread Flour Hard wheat flour with a high protein content

Cake Flour Soft wheat flour with a low protein content

All Purpose Flour Mixture of hard and soft flour

Self Rising Flour Measured amounts of baking powder and salt

Whole Wheat Flour Unbleached flour that contains more nutritional value

Rye Flour Dark colored flour milled from rye seeds but lacks protein

Misc. Flours Flours made from corn, soybean, rice, barley, oats, millet, quinoa, potatoes, and buckwheat but lack gluten forming properties

CELIAC DISEASE BODY CANNOT ABSORB NUTRIENTS FROM FOODS THAT CONTAIN GLUTEN.

Quick Bread Ingredients

SUGARS & SWEETNERS

(liquefier)

Add color, texture, and taste to baked goods. Sugar comes

from a variety of plant sources and comes in

different forms.

Types of Sugars Type of Sugar Sugar Description

Granulated Sugar All purpose sugar made of small uniform sized crystals

Turbinado Sugar Please brown sugar that is purified and cleaned through a steaming process before being dried into crystals (sugar in the raw)

Brown Sugar Sugar with more moisture and flavor. Come in both light (3.5 % molasses) and dark (7% molasses) colors

Confectioner’s Sugar A very fine “powdered” sugar

Superfine Sugar A granulated sugar with very small crystals and dissolves quickly

Molasses Dark syrup (with a strong flavor)that is left after sugar cane is processed. The more times processes the more concentrated and caramelized it becomes

Corn Syrup Sweet syrup by adding an enzyme to starch extracted from corn kernels

Honey Sweet thick fluid made by honey bees from flower nectar

Maple Syrup Sweet syrup derived from the sap of maple tress

Quick Bread Ingredients

EGGS(stabilizer)

Contribute to structure, aeration, flavor, and color.

Egg Functions

Egg’s Function Egg’s Description

Egg’s Protein Provides structure and helps thicken foods

Egg Whites When beaten or whipped air pockets are trapped and helps food rise

Egg’s Yolks Acts as an emulsifier to bind foods together and adds a rich flavor and color to food.

Quick Bread Ingredients

FATS(liquefier)

An essential ingredient that adds color, richness and

tenderness, improves grain and texture, develops flaky

layers, and improves shelf life of products.

Types of Fats

Type of Fat Fat Description

Butter Made from cream that has a butterfat content of 80%.

Lard 100% pork fat

Shortening A solid fat that went through a process called hydrogenation to change the molecular structure of vegetable oil

Margarine A fat product made from hydrogenated vegetable oils

Oil A fat that remains in a liquid state and are mostly derived from plant sources (corn, vegetable, canola)

Quick Bread Ingredients

MILK(liquefier)

Provides a smooth, rich flavor in foods. Improves the

texture of dough, supplies moisture, and adds nutritional

value. When the dough is baked containing milk, the

proteins and sugars absorb more moisture, and produce a

softer crust.

Types of Milk

Type of Milk Products Milk Products Description

Milk Liquid form

Dry Milk Dry form that must be reconstituted in water

Soy Milk Liquid form (flavor variation)

Rice Milk Liquid form (flavor variation)

Almond Milk Liquid form (flavor variation)

MILKS ARE NOT CRITICAL TO THE FINISHED PRODUCT…CAN BE SUBSTITUTED WITH WATER

Quick Bread Ingredients

THICKENING AGENTS

Agents that provide structure and stability to baked goods.

Types of Thickening Agents

Type of Thickening Agents Thickening Agents Description

Cornstarch Most popular and should be mixed with a small amount of cold water.

Arrowroot Derived from a tropical tuber and should be mixed with a small amount of cold water.

Flour Thickening agent that has a protein content that inhibits its ability to thicken items as effectively

Tapioca Derived from the tropical cassava plant (granular or powder form)and has twice the thickening power as flour

Gelatin Flavorless thickening agent made from animal protein (powder or sheet forms) and should be mixed with cold water

Quick Bread Ingredients

LEAVENING AGENTS

(leavening)

Any ingredient that causes a bakery product to rise.

Leavening is the process by which bakery products rise by

the action of air, steam, chemicals, or yeast.

Types of Leavening AgentsType of Leavening Agents Leavening Agents Description

Baking Powder Chemical leavener that is a combination of baking soda and cream of tartar or sodium aluminum sulfate. Two types are:1.Single-Acting: reacts as soon as it encounters liquid of the batter and must be baked immediately.2.Double-Acting: reacts as soon as it encounters liquid of the batter and reacts while it bakes.**Both release carbon dioxide during the process**

Baking Soda Known as sodium bicarbonate is powerful alkaline chemical leavener that reacts to an acidic (buttermilk, lemon juice, or molasses) dough or batter without the addition of heat by releasing carbon dioxide. Too much causes a yellow color, brown spots, and bitter aftertaste. Loses its strength over a year due to absorption of moisture.

Cream of Tartar Chemical leavener derived from tartaric acid and is combined with baking soda to neutralize each other in order to release carbon dioxide.

Ammonium Bicarbonate Chemical leavener that reacts as soon as heated and doesn’t require a acid or base

Quick Bread Ingredients

FLAVORINGS(liquefier)

Essential components because of the zest they give to products. Flavorings are divided into 2 categories:

Natural & Artificial

Types of Flavorings

Type of Flavorings Flavorings Description

Salt Helps season the dough and balance sweetness

Extracts Flavorful oil that has been mixed and dissolved with alcohol.

Emulsions An very strong oil that has been mixed with water and an emulsifier

Vanilla Flavor derived from a dark brown pod that grows on a tropical orchid called a vanilla bean

Chocolate Flavoring ingredient made by roasting, skinning, crushing, and grinding cacao beans into a paste called chocolate liquor.

Quick Bread Mixing Methods

Muffin Mixing Method: recipes that include a liquid fat

1. Measure and sift dry ingredients in bowl

2. Combine liquid ingredients in separate bowl

3. Add liquid ingredients to dry mixture (batter should be lumpy)

4. Scoop batter in pan

Biscuit Mixing Method: recipes that include a cold solid fat

1. Sift all dry ingredients together in bowl

2. Cut in fat

3. Add liquid ingredients to dry mixture

4. Knead dough (30-45 seconds…overkneading causes toughness due to too much gluten)

5. Cut into shapes on pan

Did YOU know????

In 1928 a bakery in Chillicothe, Missouri was the first to use Otto Rohwedder’s machine that both sliced and wrapped bread. His invention brought him recognition as the

father of “sliced bread.” Prior to this time, people believed that once bread was sliced it

would become stale too quickly.