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  • Quick Bread Notes

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    Niyah Chanel
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    Quick breads are baked goods that can be prepared quickly, usually in under 60 minutes. They use chemical leavening agents like baking powder and baking soda instead of yeast, so they do not need to rise. There are two categories of quick breads: batters and doughs. Batters have a thin consistency and include foods like pancakes and waffles. Doughs have a thicker consistency and include muffins, biscuits, and loaf breads. Common leavening agents are baking powder and baking soda, which react with other ingredients like moisture to form carbon dioxide bubbles that cause the bread to rise. Gluten provides structure and elasticity to dough when water is mixed with flour during preparation. Muff

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    Quick breads are baked goods that can be prepared quickly, usually in under 60 minutes. They use chemical leavening agents like baking powder and baking soda instead of yeast, so they do not need to rise. There are two categories of quick breads: batters and doughs. Batters have a thin consistency and include foods like pancakes and waffles. Doughs have a thicker consistency and include muffins, biscuits, and loaf breads. Common leavening agents are baking powder and baking soda, which react with other ingredients like moisture to form carbon dioxide bubbles that cause the bread to rise. Gluten provides structure and elasticity to dough when water is mixed with flour during preparation. Muff

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    47 views4 pages

    Quick Bread Notes

    Uploaded by

    Niyah Chanel
    Quick breads are baked goods that can be prepared quickly, usually in under 60 minutes. They use chemical leavening agents like baking powder and baking soda instead of yeast, so they do not need to rise. There are two categories of quick breads: batters and doughs. Batters have a thin consistency and include foods like pancakes and waffles. Doughs have a thicker consistency and include muffins, biscuits, and loaf breads. Common leavening agents are baking powder and baking soda, which react with other ingredients like moisture to form carbon dioxide bubbles that cause the bread to rise. Gluten provides structure and elasticity to dough when water is mixed with flour during preparation. Muff

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 4

    Quick Bread Notes

    Quick Breads are…

     ________products
    Baked Short amount of
    that can be prepared in a _______
    time….usually under ____
    60 minutes

     Prepared with _________leavening


    Chemical Yeast therefore
    agents instead of _______,
    they do not need to ______
    Rise

    Two Categories…

    #1: B_____________:
    atters A mixture of ________
    Flour and _________
    Liquid

    Pour

     Consistency:Thin consistency
     Examples:Pancakes
    Waffles Popovers Crepes
    Drop

     Consistency:Fairly thick and sticky


     Examples: Muffins Biscuits (lumpy)
    Loaf Quick Breads (zucchini,banana, and pumpkin)
    #2: D____________:
    ough _________
    Flour mixture has less ________
    Liquid and is
    _____________
    Stiffer

     Consistency:Thick enough to roll and shape Kim Graybill/FamilyConsumerSciences.com

     Examples:

    Common Leavening Agents…

     B________________
    aking powder
     B________________
    aking soda mixed with an acid such as:
     This forms C__________
    arbon D___________
    ioxide

    1
    Gluten…

     Occurs when Water


    _________ is mixed with ________,
    Flour gluten (protein) is
    formed to give _________
    Strength and _____________
    Elasticity to dough.
     Explain the gluten and bubble gum analogy in your own words:
    when you first put gum in your mouth, its soft
    like gluten. After chewing it for too long, it
    becomes stiff and hard like overworked gluten.
    then it begins to fall apart; just like the gluten
    does in bread.
    Muffin Mixing Method—Steps
    Combine all dry ingredients together into a bowl.
    In a separate bowl, blend all of the liquid ingredients,
    (including fat.)
    Make a well in your dry ingredient bowl and pour the
    liquid in the well.
    Stir until dry ingredients are moistened
    DO NOT OVERMIX

    Muffin Mixing Outcomes

    #1: Perfect Muffin: Describe & Draw


    1. Will have a cauliflower top
    2. Will have some, but few,
    tunnels in the interior.
    3. Will be tender.

    #2: Under-mixed Muffin: Describe & Draw Kim Graybill/FamilyConsumerSciences.com


    1. Will have low volume.
    2. Will have a flat surface
    3. Will be very crumbly.

    #3: Over-mixed Muffin: Describe & Draw


    1. Will have a peaked
    top
    2. Will be very tough .
    3. Will have large
    tunnels in the interior. 2
    Biscuit Method-Steps (underline the most important steps)
    Combine all dry ingredients.
    Cut into biscuits with biscuit cutter.
    Place on a greased cookie sheet.
    Add the liquid and stir until a dough forms.
    Cut-In the fat (creates the layers) until there
    are Knead the dough so
    crumbs gluten will form.

    Describe the Perfect Biscuit:

    FlatTop, Straight Sides,


    Flaky with layers
    Storing Quick Breads:

    Store in a tight container or


    seal in moist-proof wrap.

    Kim Graybill/FamilyConsumerSciences.com

    3
    Create Your Own Quick Bread
    Go to the Find Cooking Website using the provided link and create your own quick
    bread recipe. http://www.finecooking.com/articles/cyor/quickbread.aspx

    Email yourself the recipe and then open the recipe in Google Docs and complete the
    following:

     Give your new recipe an original, creative name


     Create a nutrition label using this website and screen shot it or copy/paste it
    into your Google Doc: https://www.caloriecount.com/cc/recipe_analysis.php
     Practice increasing and decreasing the ingredient amounts. Show me the
    halved and doubled amounts along with the original
     Turn in via Google Classroom when you’re finished.

    Share your recipe with your lab group and as a group decide which of the newly
    created quick breads will be prepared in the lab. Email me a copy of the selected
    recipe so I can shop for the ingredients.

    Kim Graybill/FamilyConsumerSciences.com

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