Quick Breads – Part 2 - PowerPoint Presentation

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Quick Breads – Part 2

Mixing Methods and Ingredients

Two types - Review

Pour batter

Drop batter

Pancakes, waffles,

crepes, popovers. Muffins, biscuits & loaf breads

Mixing Methods: Muffin

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 with a wooden spoon, until

dry ingredients are moistened. DO

NOT OVERMIX

Muffin Mixing Outcomes:

Biscuit Method: Gives a flaky layer

Combine

all dry ingredients.

Cut-In

the fat (creates the layers) until there are crumbs. Add

the liquid and stir until a dough forms.

Knead

the dough so gluten will form.

Cut

into biscuits with biscuit cutter.

Place

on a greased cookie sheet. 1.

*Steps in red are

most

important!

Start the following notes on the back of your Quick Breads reading pages.

If it is in red you are writing it.

Mixing Develops Gluten:

When water is mixed with flour gluten ( a protein) is formed to give strength and elasticity to

dough.

Making a “well” in the dry ingredients is important to the development of gluten.

Why? It prevents the over development of gluten.

Some people have an allergy to gluten and there

are many

new products on the market available to them.

This is why some products are labeled “Gluten Free”.

What is gluten? 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 that it makes your jaw hurt. Gluten behaves in a similar way.

VIdeo

Science: What is Gluten? Here's How to See and Feel Gluten

https

://www.youtube.com/watch?v=zDEcvSc2UKA

A Pancake Analogy of

Ingredient

Functions

 Background: When building a house, the builder takes raw materials and uses them to create a home. Which materials he uses and where he puts them determines the type of house created. When building a food, the same principles apply.

A pancake is a great illustration of taking raw materials and turning it into a wide variety of creations. Pancakes are also quick breads because they typically do not use a fermenting process like yeast to leaven the product.

Ingredients: A Pancake Analogy of Ingredient Functions

Flour

– main ingredient, gives

structure or

body. Liquid – provides moisture, dissolves dry ingredients, some leavening in the steam while baking, amount

determines type of batter or dough, thick or thin.  

Sugar

–sweetness

Eggs

–color, texture and nutrients

Salt

–to improve

flavor

Fats

tenderize the dough, adding moisture, flavor.Leavening –something that incorporates air into a baked good. Quick breads use leavening agents that do not need fermentation or rising time, but utilize the immediate reactions of baking soda to an acid to create air pockets in the batter or baking powder that both the baking soda and an additional leavening agent that provides rise during cooking.

Common Quick Bread

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.

Importance of Leavening Agents

View Ted Ed Clip:

http://ed.ted.com/on/YvN9prhT

Baking muffins

How full should the muffin cups be before baking?

Fill muffin cups no more than 2/3 full

. Avoid

adding too much batter, or the muffins may overflow the cups as they bake and cause a mess.What should I do if I do not have enough batter to fill every muffin cup in the tin?Add ¼ inch water to empty muffin cups.

The

uneven heat

distribution

 can (and will) warp your muffin pan.

The Perfect Biscuit

Flat

Top

Straight Sides

Flaky with layers