QUICK BREADS QUICK BREADS ARE: QUICK TO BAKE FLOUR MIXTURES THAT USE QUICK LEAVENING AGENTS LEAVENING AGENTS: MAKE A BAKED PRODUCT RISE. THE 4 MOST COMMON USED IN QUICK BREADS ARE: BAKING POWDER BAKING SODA STEAM AIR QUICK BREAD TYPES ARE: POUR BATTERS…WAFFLES, PANCAKES DROP BATTERS..MUFFINS, BISCUITS SOFT DOUGH.. DOUGHNUTS, BISCUITS THE AMOUNT OF LIQUID IN PROPORTION TO THE DRY INGREDIENTS DETERMINES THE THICKNESS OF THE MIXTURE

DOUBLE ACTING BAKING POWDER REACTS FIRST TO LIQUID, THEN TO HEAT. WHEN CREAM OF TARTAR AND BAKING SODA ARE MIXED WITH WET INGREDIENTS A GAS IS GIVEN OFF. CARBON DIOXIDE GAS FORMS THE BUBBLES THAT EXPAND AND CREATES THE STRUCTURE OF THE BREAD. QUICK BREADS ARE MOST SUCCESSFUL IF THEY ARE MIXED GENTLY.

OVERMIXING OF THE BATTER WILL CREATE: TUNNELS, TOUGH-PEAKED TOPS OVERMIXING OF THE BATTER WILL CREATE: TUNNELS, TOUGH-PEAKED TOPS. SPECIAL CARE IS REQUIRED IN STORING QUICK BREADS BECAUSE: BREAD CAN DRY OUT, BECOME HARD, LOSE ITS FRESHNESS. STIR THE DRY INGREDIENTS JUST UNTIL FLOUR IS MOISTENED. THE BATTER SHOULD BE LUMPY.

FUNCTIONS OF INGREDIENTS FLOUR: The Framework for baked foods FAT: Tenderizes, adds quality, flavor and flakiness Baking Powder: Leavening agent, makes framework rise, tenderness, lightness Baking Soda: Leavening agent, makes framework rise, tenderness, lightness EGGS: Add flavor, binding agent, golden color, moistness SALT: FLAVOR SUGAR: tenderness, crispiness, food for yeast, browning crust, improves quality LIQUID: Causes other ingredients to act with each other