1. QUICK BREADS Quick breads are flour mixtures.

2. Examples of Quick Breads Include Muffins, Tea Breads, Popovers Pancakes, Waffles, Shortcake

3. Pour Batters Pancakes Pancakes Popovers Popovers Waffles Waffles

4. Pour Batters 1:1 Ratio of flour to liquid Ratio of flour to liquid 1 cup flour to 1 cup liquid. 1 cup flour to 1 cup liquid. 1:1 1:1

5. Pour Batters Batter should be lumpy: Use a whisk, do not use a mixer. Batter should be lumpy: Use a whisk, do not use a mixer. Batter is thin enough to pour Batter is thin enough to pour

6. Drop Batters Muffins Muffins Drop Biscuits Drop Biscuits Tea Breads Tea Breads

7. Drop Batters 2 : 1 Ratio of flour to liquid Ratio of flour to liquid 2 Cups flour to 1 Cup liquid 2 Cups flour to 1 Cup liquid 2:1 2:1 Batter must be dropped by the spoonful Batter must be dropped by the spoonful

8. Drop Batters When over mixed….. When over mixed….. tunnels develop in muffins, tunnels develop in muffins, biscuits become tough biscuits become tough

9. Soft Doughs Scones Scones Monkey Bread is a biscuit dough Monkey Bread is a biscuit dough Doughnuts Doughnuts

10. Soft Doughs Holds shape, can work with hands (knead) Holds shape, can work with hands (knead) Think of play dough Think of play dough

11. Soft Doughs 2 ½ : 1 Ratio of Flour to Liquid Ratio of Flour to Liquid 2 1/2 - 3 cups flour to 1 cup liquid 2 1/2 - 3 cups flour to 1 cup liquid 2 ½ :1 2 ½ :1 More flour is worked in as you knead More flour is worked in as you knead

12. Leavening Agents Leavening agents enable the quick bread to rise so that it becomes light and porous. Baking Soda Baking Soda Baking Powder Baking Powder Eggs Eggs Air Air Steam Steam

13. Chemical Leavening Agents Baking Soda Baking Soda Baking Powder Baking Powder The gas released by The gas released by BS and BP is Carbon Dioxide ( CO 2 ) ( CO 2 )

14. Chemical Leavening Agents Baking Soda Baking Soda Baking Powder Baking Powder DO NOT SUBSTITUTE THE TWO!!!!!!!!!!!! DO NOT SUBSTITUTE THE TWO!!!!!!!!!!!!

15. Chemical Leavening Agents Baking Soda Baking Soda Baking Powder Baking Powder Some recipes call for both Some recipes call for both

16. Baking Soda …….Sour  Use baking soda for acid liquids- sour cream, sour milk, buttermilk

17. Baking Powder... Sweet  Use baking powder for sweet liquids, water or milk.

18. Baking Powder  Double Acting – 2 reaction times when it comes in contact with liquid and second time when it comes in contact with heat. 1.2.

19. Quick Breads VS. Yeast Breads Yeast breads – more gluten Yeast breads – more gluten Quick Bread – more calories Quick Bread – more calories Preparation time: Preparation time: –Quick breads much quicker to prepare (approx 1 hour). –Yeast breads 6 + hours

20. Associated Vocabulary: Porous – small fine holes, grainy – muffins and tea breads should be porous Porous – small fine holes, grainy – muffins and tea breads should be porous

21. Associated Vocabulary: Gluten – protein in flour, creates structure in bakery products Gluten – protein in flour, creates structure in bakery products

22. Associated Vocabulary: Symmetrical – even or equal sides, the tops of muffins and biscuits should be symmetrical, not slanted or lopsided Symmetrical – even or equal sides, the tops of muffins and biscuits should be symmetrical, not slanted or lopsided

23. Associated Vocabulary: Cut-in – Use 2 knives or a pastry blender to Cut-in – Use 2 knives or a pastry blender to distribute solid into dry ingredients (biscuits and crumb crust). distribute solid into dry ingredients (biscuits and crumb crust).

24. Associated Vocabulary: Knead – Work dough with hands, Knead – Work dough with hands, develops gluten, develops gluten, works in additional flour, works in additional flour, distributes carbon dioxide distributes carbon dioxide

25. Associated Vocabulary: Nutritional Density: