quick breads

Quick BreadsFoods 1

What are Quick Breads?Flour mixture made with fast acting leavening agents.

Where did corn cakes get their origin?

Colonists were taught by the Indians to use corn in a cake.

Johnny cakes (also corn cakes) were originally called “journey cakes” because Hunters took them on their “journeys”.

How did “hush puppies” get their name?

Hunters used leftover corn cakes to keep dogs quiet.

How are quick breads cooked?Quick breads are

cooked three different ways:

BakedDeep fat friedGriddle cooked

Classified as:Batters Doughs

Quick Breads1. They are Quick or Fast (<1 Hr.)2. No Yeast!3. Baking Powder or Soda4. Does not need to rise

1. Dough

1. Biscuits

2. Scones

3. Doughnuts

2. Batter1. Pour Waffles, Pancakes2. Drop Muffins

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 shapeBiscuitsDoughnutsScones

CharacteristicsFlour

Purpose: Gives Structure

Liquid

Purpose: Moistens & Dissolves Ingredients

Salt

Purpose: Gives Flavor

Leavening AgentPurpose: Helps it rise

FatPurpose: Makes it Tender & Gives Flavor

SugarPurpose: Gives Flavor & Helps with Browning

EggsPurpose: Gives Protein, Color & Leavening

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 powderBaking soda mixed with an acid

ButtermilkVinegarLemon juice

The soda in baking powder reacts with acid forming carbon dioxide

10 Nutrients found in Quick Breads

1. Carbohydrate

2. Protein

3. Iron

4. Potassium

5. Calcium

6. Niacin

7. Thiamin

8. Riboflavin

9. Phosphorus

10. Fat

Muffin Method1. Sift dry ingredients in one bowl2. Mix liquids together in separate bowl3. Pour liquids into dry ingredients4. Mix lightly only until dry ingredients are

moist/lumpy

DO NOT OVERMIX

The Perfect Muffin:1. Cauliflower top

2. Few Tunnels Inside

3. Tender

DRAW THIS:

The Under-Mixed Muffin:

1. Low Volume

2. Flat Surface

3. Very Crumbly

DRAW THIS:

The Over-Mixed Muffin:

1. Peaked Top

2. Very Tough

3. Large Tunnels Inside

DRAW THIS:

Biscuit Method1. Sift dry ingredients in a bowl2. Cut in the fat with pastry blender3. Add liquid all at once4. Knead dough lightly5. Roll dough to desired thickness

What does a perfect biscuit look like?

1. Flat Top

2. Straight Sides

3. 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 a tight container or seal in moist-proof wrap.

To prevent drying out.

Quick bread convenience items “mixes”

AdvantagesShort prep timeReady to serve

DisadvantagesCost moreNo standards for gradingquality