QUICK BREADS 1 Flashcards
how do quick breads work
baked immediately after
ingredients are mixed, because waiting for yeast action to rise
why can quick breads be baked immediately
leavened with air, steam, or CO2 from baking
powder or baking soda
what are three different varieties of quick breads
pour batters, drop batters, dough
how are crepes different from pancakes
lack baking soda and powder in pancakes
how are waffles different from pancakes
contain more fat
describe the center of popovers
hollow center; one of the thinnest batters overall
what creates the hollow center of popovers
Water allows leavening with steam
creating the hollow center
how long should you stir muffins
until just combined and still lumpy
do you knead with drop batters
briefly
what will overmixing result in
peaked-top with a tough
interior that is riddled with tunnels
what does overmixing do to gluten formation
creates undesirable gluten formation and dense and heavy product
how can tunnel formation of muffins be reduced
by using whole grain flours
what happens if muffin lumps are too large/undermixed
gluten development will be
insufficient , which results in crumbly muffin
also, baking powder will not be completely hydrated
which results in low volume
what do ungreased sides allow for
higher rising
preservatives in quick breads?
calcium or sodium proprionate, sorbic
acid, sodium diacetate
*Inhibit mold growth
