1. Bread is the stuff of life.

2. What is a Quick Bread? A bread that uses a fast-activating leavening agent. A bread that uses air, baking soda, baking powder, and/or steam to rise.

3. Types of Quick Breads Cornbread Biscuits Popovers Pancakes Muffins Cake Doughnuts Banana Bread

4. MAKING QUICK BREADS TYPE LIQUID : FLOUR Pour Batter 1 cup : 1 cup Drop Batter 1 cup : 2 cups Soft Dough 1 cup : 3 cups Pancakes Waffles Popovers Muffins Coffee Cake Scones Biscuits Cake Doughnuts

5. MIXING METHODS Biscuit Method - Mix all dry ingredients. Cut in the fat (solid). Add liquid and stir. Knead Quick Mix Method – One bowl. Muffin Method - Mix all liquids, mix all dry ingredients. Mix the 2 parts until all is moistened.

6. INGREDIENTS Flour Sugar Liquid Salt Fat Eggs Leavener Forms the structure. Thickens and provides gluten. Flavor. Aids in browning. Determines oven temperature. Dissolves dry ingredients. Helps mixture stick together (can add extra nutrients). Flavor. Tenderizes and may add flavor. Provides liquid and color; changes texture and nutrients. Causes product to rise or expand. Makes it light and porous. Examples: Steam, air, baking soda, baking powder.

7. BAKING Rack upper area in oven - muffins and biscuits middle of oven – breads

8. Chemical changes during baking… Production of carbon dioxide Coagulation of proteins Evaporation of water Coloration of crust Expansion of volume (leavening)

9. Basic Principles Over-mixing muffin batter will create tunnels. DO NOT OVER MIX because the Gluten causes mixture to become tough when stirred or worked a lot after liquid is added. Dry ingredients are sifted together. You need to make a well in the dry ingredients Use soon after baking or freeze. Double Acting Baking Powder reacts two times…first when moistened then when heated.

10. NUTRITION Starches Natural Sugars Refined Sugars Quick Breads are rich in the following carbohydrates:

11. STARCHES A large group of sugars, starches, celluloses, and gums that contain carbon, hydrogen, and oxygen in similar proportions. Complex carbohydrates are a good source of minerals, vitamins, and fiber. They are starches found in: breads cereals starchy vegetables legumes rice pastas Complex Carbohydrates

12. NATURAL SUGARS Simple Carbohydrates Simple carbohydrates also contain vitamins and minerals. They naturally occur in: –fruits –vegetables –milk and milk products

13. REFINED SUGARS Provide calories, but lack vitamins, minerals, and fiber. These sugars are removed from plants and used to “sweeten”. Simple carbohydrates are also found in processed and refined sugars such as: CANDY HONEY REGULAR CARBONATED BEVERAGES SYRUPS TABLE SUGAR

14. WHY EAT CARBS? Carbohydrate Functions: The primary function of carbohydrates is to provide energy for the body, especially the brain and the nervous system. The body breaks down starches and sugars into a substance called glucose, which is used for energy by the body.

15. CARBOHYDRATE RECOMMENDATIONS High-sugar foods are simple carbohydrates that provide calories, but few benefits. Within this category, healthy choices include fruit and low-fat or skim milk. It is recommended that 50 to 60% of our total calories come from carbohydrates, preferably from complex carbohydrates (starches) & naturally occurring sugars rather than processed or refined sugars. 6-11 servings daily.

16. Conveniences of Quick Breads Fast - faster than regular yeast bread. Easy - fewer steps than yeast bread. Fun - small children can make them on their own.

17. Muffins Micro-waving Don’t bake in the micro-wave because they will become tough and will not have enough time to rise. They will be dry and hard.

18. Pancakes One of the most common quick breads. You can put fruit like blueberries in them. Breakfast food like a lot of other quick breads.

19. Corn Bread Is a quick bread mainly served with a meal. It complements soups and meats. To add extra flavor you could add honey. It originated from the south.

20. Biscuits A quick bread made with baking powder. Many different types of biscuits. Can be eaten at any time of the day.

21. Banana Bread Typical type of quick bread. Many different varieties (not just banana). It is nutritional to eat.

22. Cream Puffs Longer procedure than most quick breads. Age old treat that has been delicious for years. More fattening than some of the other quick breads. Enjoyed by many.

23. Waffles A favorite quick bread. Mostly associated with breakfast. Can be topped with fruit and whipped cream. Uses some steam to rise. A hearty meal that will last a long time.

24. Always Remember!!! Do Not Overbeat– No Tunnels ! Make a Well – Or product may not rise! Make sure you are using the correct leavener ! – Baking powder vs. Baking Soda Place product in a preheated oven ! Place product in the correct place in oven! Watch your baking time! Test with Toothpick !