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Transcript of Quick Breads
Have a bread or cake-like texture but do not contain yeast.
1. Biscuit Method
2. Blending Method
3. Creaming Method
"cut" the fat into the dry ingredients before adding the liquids
form a "well" in the dry ingredients then Combine the liquid, sugar, a liquid fat and eggs at the same time with the dry ingredients
combines sugar and a solid shortening until fluffy followed by eggs , one at a time then dry ingredients and liquids are added alternately
(also known as the "muffin method")
A protein found in flour. It is activated by liquid which it then turns to a rubbery substance that is responsible for giving baked goods structure. Strands of gluten stretch and trap gases from the leaveners. This creates a "tower" effect in the structure so the baked good can rise.
Gluten and Quick Breads:
The more the gluten is worked (by mixing) the tougher and stronger it becomes. Since quick breads us a "quick" leavening agent it does not have time to make it's way into a tough gluten structure for rising. Quick breads are best (light, soft and fluffy) when gluten levels are kept low by not over mixing.
Leavening: Rising by trapping small gas bubbles in the batter.
an alkaline compound (a base) which releases carbon dioxide gas if both an acid and moisture are present
baking soda & vinegar volcanoes!
baking soda already mixed with another acid (usually cream of tartar). Single Action only needs moisture to react. Double Action needs moisture and heat to react.
These leaveners react immediately so quick breads must be baked right away.
Amount of Flour
Amount of Liquid
Liquid,, oil or melted butter
Soft, tender, cakelike