WEEK 5 - CHARACTERISTICS OF QUICK BREADS Flashcards
What are good quality quick breads?
Gold yellow surface
Regular in shape
Free from peaks
Even-sized air cells
Even grained
Tender
Moist
Pleasing, well-blended
flavor.
Causes of peaked/cracked top
- oven is too hot
- too much flour
Causes of pale color
- too little sugar
- wrong size of pan
- under baked
Causes of brown color
- too hot oven
- too much sugar
- overbaked
Causes of poor volume
- too much shortening
- too hot oven
- wrong size of pan
Causes of sunken
- too much sugar or
shortening - too little liquid
- undercooked
Causes of uneven grain
- too much sugar or
shortening - too little liquid
- undercooked
Causes of crumbly
- too much
shortening or sugar - under mixed
Causes of tunnels
- too many eggs
- too little sugar
- poor mixing
procedures
What causes dryness
- too little sugar
- over baked
Causes of soggy
- underbaked
- not mixed well
- too much
shortening
Causes of toughnness
- poor quality
ingredients - wrong proportions
of ingredients.
What are the 4 types of quick breads?
Pour Batter, Drop Batter, Soft Dough, Stiff Dough
batter is so thin it can be
poured. Ex: pancakes, waffles, crepes
Pour Batter
so thick, it so hard to
pour, but to sticky to handle. Ex: muffins, drop biscuits, quick loaf
breads
Drop Batter
batter is stiff
enough, it can be handled and rolled
into shape.
Ex: rolled biscuits, doughnuts
Soft Dough
a flour mixture
which is stiff enough to knead or
roll in baking
Ex: pie crusts, tortillas
Stiff Dough
2 Methods of Mixing
Muffin Method, Biscuit Method
combine dry
ingredients and liquid
ingredients separately.
Mix just until all
ingredients are wet.
Muffin Method
measure all dry
ingredients together and
cut-in the solid fat. Add
liquid ingredients to the
dry ingredients. Mix or
knead.
Biscuit Method
Gives structure to baked products.
Flour
Adds flavor
Strengthens the gluten
Salt
Hydrate the protein and starch in flour.
Proteins must absorb liquid to later form gluten.
Starches must absorb liquid to gelatinize during
baking.
Helps to moisten ingredients.
Converted to steam during baking.
Liquids
When beaten, they help
incorporate air into baked
products.
Eggs
Tenderizes the baked product.
Aids in leavening
Fats
Gives sweetness to baked products.
Helps crusts brown.
Sugar
Make baked
products rise and
become light and
porous.
Leavening Agents
substances that
trigger chemical actions that
cause baked products to RISE.
Leavening
3 basic leavening agents
Air
Steam
Chemical (baking soda & baking
powder)
Releases carbon dioxide when combined with an
acid ingredient (buttermilk, honey, brown sugar,
vinegar, applesauce, citrus juices, etc.) in a
recipe.
Baking Soda (Sodium Bicarbonate)
Contains a dry acid or acid salt, baking soda, and
starch or flour.
Most are double acting: release some carbon
dioxide when moistened (by liquid ingredient).
and release most carbon dioxide when exposed
to heat.
Baking Powder
2 examples of gas leavenning
Steam
Incorporated into baked products by
beating eggs, creaming fat and sugar
together, folding doughs, and beating
batters.
Air
