1. Quick Breads

2. Why are Quick Breads called quick?
Quickbreads are called quick because they are mixed and immediately baked.
They don’t not need to rise before baking.

3. Yeast Breads Take a long time to make Leavening agent is yeast.
Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

4. What makes them rise without yeast?
They rise because of leavening agent
Baking Powder
Baking Soda
Air (stirring, mixing, electric mixer)
Steam (liquid in oven)

5. What’s a leavening agent and how does it work?
Reacts with moisture, heat, acid, etc. to produce gas (CO2) that becomes trapped as bubbles within the dough.
When the dough/batter is mixed, the starch in the flour mixes with the liquid ingredients to form a matrix that contains gluten. This sets and the holes left by the gas bubbles remain. This is how it rises. (Like chewing gum)

6. Quick Breads Types Pour Batters (pancakes or waffles)
Drop Batters (muffins or loaf breads)
Dough (biscuits or pizza)

7. Tough or Hard Quick Bread?
Quick breads become tough if over-mixed due to the gluten formation.
Gluten is an elastic protein that helps give bread structure.

8. Ingredients in quick breads
Flour
Sweetener- sugar, honey
Eggs
Leavening- baking soda, baking powder
Fat- oil, butter
Flavorings- fruit, nuts, salt
Liquid- milk, water, lemon juice, vinegar

9. Purpose of Ingredients
Flour- structure
Sweeteners- flavor, tenderness, browning
Eggs- structure and browning
Leavening agent- makes it rise
Fat- flavor, tenderness
Flavorings- flavor
Liquid- moistness, activate leaving agnts

10. Nutrients Grains- complex carbohydrate, fiber
Sugar- simple carbohydrate
Eggs- protein, iron
Leavening- none
Fat- fat
Flavorings- vitamins, minerals, fiber
Liquid- vitamins, minerals, water