Quickbreads

Question 1

A quick bread is different then yeast dough in that

Answer 1

quick breads are made with chemical leavening agents instead of yeast which requires time for fermentation and proofing

Question 2

Chemical leavening agents help a product rise by

Answer 2

releasing a gas ( carbon dioxide),
form by chemical reaction, between acids and bases, contained in the recipe, gases form air bubbles/ pockets
Product bakes gases expand
Rise
Proteins set around air pockets giving bread its texture and rise

Question 3

Single acting baking soda

Answer 3

requires only moisture to release gas
(eggs, milk, water, or other liquids)
Single acting, bake immediately

Question 4

Double acting baking soda

Answer 4

Popular
small release of gas on contact with moisture
Second stronger release of gas when heat is applied
Can sit without losing ability

Question 5

Baking soda and powder in same recipe

Answer 5

baking soda only realses as much CO2 as acid, powder can be added to increase leavening

Question 6

Baking soda

Answer 6

Makeup: Sodium bicarbonate
Reactants: if both moisture and acid are present, the product is CO2 ( Heat not necessary)
Baked at once
Acids for baking soda(buttermilk, sour cream, lemon juice honey, molasses, citrus fruits )
Baking soda= acid ( too much and the product will be soapy or bitter, yellow color, brown spots

Question 7

Baking powder

Answer 7

Makeup: sodium bicarbonate + acids (cream of tartar/ sodium aluminum sulfate)
Contains starch to balance chemical reaction and prevent lumping
No extra acid needed only moisture
Can sit

Question 8

Purchasing and storing chemical leavening agents

Answer 8

Smallest unit appropriate for operation
Large units have a chance of deteriorating and wasting product
Tightly covered, in a cool place

Question 9

What is baking ammonia used for

Answer 9

Cookies and crackers

Question 10

Why isn’t baking ammonia used in quick bread

Answer 10

Because of its noxious scent

Question 11

difference between scones and biscuit

Answer 11

scones use butter and eggs and cream

Question 12

3 methods quick breads are mixed in

Answer 12

Muffin method
Biscuit method
Creaming method

Question 13

Biscuit method

Answer 13

Fat- solid (chilled)
Result- Flaky dough

Question 14

Muffin Method

Answer 14

Fat- liquid ( oil or melted butter)
Result- soft tender cake like texture

Question 15

Creaming method

Answer 15

Fat- softened( room temperature)
Result- rich tender cake like texture

Question 16

Procedure for preparing products with the biscuit method

Answer 16

1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Cut in the fat, which should be in a solid form.
4 Combine the liquid ingredients, including any eggs.
5 Add the liquid ingredients to the dry ingredients. Mix just until the ingredients are combined. Do not overmix, as this causes toughness and inhibits the product’s rise.
6 Place the dough on the bench and knead it lightly 10 or 15 times (approximately 20 to 30 seconds). The dough should be soft and slightly elastic, but not sticky. Too much kneading toughens the biscuits.
Use a slow speed and a short mixing time when kneading biscuit dough in a mixer.
7 The dough is now ready for makeup and baking.

Question 17

Makeup

Answer 17

The cutting shaping forming of dough products before baking

Question 18

Makeup of biscuit method products

Answer 18

1 Roll out the dough on a floured surface to a thickness of ½ to ¾ inch (1.2
to 1.8 centimeters). Be careful to roll it evenly. Biscuits should double in height during baking.
2 Cut into the desired shapes. Cut straight down; do not twist the cutters, as this inhibits rise. Space cuts as close together as possible to minimize scraps.
3 Position the biscuits on a lightly greased or paper-lined sheet pan. If placed with sides nearly touching, the biscuits will rise higher and have softer sides. Place farther apart for crusty sides.
4 Reworking and rerolling the dough may cause tough, misshapen biscuits.
Nevertheless, it may be possible to reroll scraps once by pressing the dough together gently without kneading.
5 Tops may be brushed with egg wash before baking or with melted butter after baking. Bake immediately in a hot oven.
6 Cool the finished products on a wire rack.

Question 19

Tunneling happens because

Answer 19

Overmixing

Question 20

Tunneling

Answer 20

Large tubular holes in muffins and cakes, a defect caused by improper mixing

Question 21

Batters for muffins and loaves are interchangeable aslong as

Answer 21

Baking time changes

Question 22

Procedure for preparing products with the muffin method

Answer 22

1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the liquid ingredients, including melted fat or oil. Melted butter Or shortening may resolidify when combined with the other liquids; this is not a cause for concern.
4 Add the liquid ingredients to the dry ingredients and stir just until combined. Do not overmix. The batter will be lumpy.
5 The batter is now ready for makeup and baking.

Question 23

Makeup of muffin-method products

Answer 23

1 Muffin pans and loaf pans should be greased with butter, shortening or commercial pan grease. Paper liners may be used and will prevent sticking if the batter contains fruits or vegetables. Paper liners, however, inhibit rise.
2 A portion scoop is a useful tool for ensuring uniform-sized muffins. Be careful not to drip or spill batter onto the edge of the muffin cups; it will burn and cause sticking.
3 Allow muffins and loaf breads to cool for several minutes before attempting to remove them from the pan.
4 Cool the finished products on a wire rack.

Question 24

Principal leaving agent in creamed quick breads

Answer 24

Baking soda

Question 25

Less likely to over mix a creamed batter

Answer 25

Your incorporating air into batter

Question 26

Streusel

Answer 26

A crumbly mixture of fat, sugar, nuts, used to too baked goods

Question 27

Procedure for preparing with the creaming method

Answer 27

1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the softened fat and sugar in a mixer bowl. Cream on low speed until the color lightens and the mixture fluffs.
4 Add eggs gradually, mixing well.
5 Add the dry and liquid ingredients to the creamed fat alternately. In ahe words, a portion of the flour is added to the fat and incorporated, then a portion of the liquid is added and incorporated. These steps are repeated until all the liquid and dry ingredients are incorporated. By adding the liquid and dry ingredients alternately, you avoid overmixing the batter and prevent the butter and sugar mixture from curdling.
6 The batter is now ready for makeup and baking.

Question 28

Makeup of creaming method products

Answer 28

Panning baking procedure are the same as those for quick breads prepared in muffin method

Question 29

Why do you add flour and liquid alternatively to a batter when using the creaming method

Answer 29

To levan out the mixture

Question 30

Cornbread should be mixed with

Answer 30

Creaming method

Question 31

Problem: Soapy or bitter flavor

Answer 31

Cause:
1. chemical leavaners not properly mixed into batter
2. too much baking soda
Solution:
1.sift chemicals with dry ingredients
2. adjust recipe

Question 32

Problem: Elongated holes ( tunneling)

Answer 32

Cause: over mix
solution: Do not mix until smooth; mix only until moist

Question 33

Problem: Crust too thick

Answer 33

Problem:
1. too much sugar
2. oven to low
Soultion:
1.adjust recipe
2. adjust oven

Question 34

Problem: Flat top with in a small peak in center

Answer 34

Cause: oven temp to low
Solution: adjust oven

Question 35

Problem: Cracked, uneven top

Answer 35

Cause: oven temperature too high
solution: adjust oven

Question 36

Problem: No rise; dense product

Answer 36

Cause
1. old batter
2. damaged leavening products
3. over mixing
solution
1. bake rn
2.store new chemicals properly
3. dont overmix