1. 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

2. 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.

3. 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.

4. 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