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Quick Breads
Foods II
A baked product that is made with a
quick-acting leavening agent such as
baking powder, baking soda, or steam.
Quick Bread Mixing Terms
Mixing Term
Mixing Definition
Beating
Agitating ingredients to incorporate air (paddle).
Blending
Mixing 2 or more ingredients together until they have been
evenly distributed in mixture (rubber spatula, paddle).
Creaming
Combining fat and sugar and vigorously adding air (paddle).
Cutting-In
Incorporating a cold solid fat into dry ingredients like flour
(pastry blender).
Folding
Gently incorporating light ingredients with heavier ones
using a fold-over motion (rubber spatula).
Sifting
Passing dry ingredients through a wire to remove lumps
and add air (sifter).
Whipping
Beating ingredients vigorously to add a lot of air (whisk).
Knead
Push and fold dough until smooth and elastic in order to
develop gluten.
Quick Bread Ingredients
FLOUR
(stabilizer)
Fine powder that is left after
grinding grain. Provides
structure, strength, nutritional
value, and absorption. A
higher protein content results
in a higher amount of gluten.
Gluten is a protein that when
combined with water provides
structure , elasticity, and
strength to a dough.
Types of Flour
Type of Flour
Flour Description
Bread Flour
Hard wheat flour with a high protein content
Cake Flour
Soft wheat flour with a low protein content
All Purpose Flour
Mixture of hard and soft flour
Self Rising Flour
Measured amounts of baking powder and salt
Whole Wheat Flour
Unbleached flour that contains more nutritional value
Rye Flour
Dark colored flour milled from rye seeds but lacks
protein
Misc. Flours
Flours made from corn, soybean, rice, barley, oats,
millet, quinoa, potatoes, and buckwheat but lack gluten
forming properties
CELIAC DISEASE
BODY CANNOT ABSORB NUTRIENTS FROM
FOODS THAT CONTAIN GLUTEN.
Quick Bread Ingredients
SUGARS &
SWEETNERS
(liquefier)
Add color, texture, and taste
to baked goods. Sugar
comes from a variety of plant
sources and comes in
different forms.
Types of Sugars
Type of Sugar
Sugar Description
Granulated Sugar
All purpose sugar made of small uniform sized crystals
Turbinado Sugar
Please brown sugar that is purified and cleaned through a
steaming process before being dried into crystals (sugar in the
raw)
Brown Sugar
Sugar with more moisture and flavor. Come in both light (3.5
% molasses) and dark (7% molasses) colors
Confectioner’s Sugar
A very fine “powdered” sugar
Superfine Sugar
A granulated sugar with very small crystals and dissolves
quickly
Molasses
Dark syrup (with a strong flavor)that is left after sugar cane is
processed. The more times processes the more concentrated
and caramelized it becomes
Corn Syrup
Sweet syrup by adding an enzyme to starch extracted from
corn kernels
Honey
Sweet thick fluid made by honey bees from flower nectar
Maple Syrup
Sweet syrup derived from the sap of maple tress
Quick Bread Ingredients
EGGS
(stabilizer)
Contribute to structure,
aeration, flavor, and color.
Egg Functions
Egg’s Function
Egg’s Description
Egg’s Protein
Provides structure and helps thicken
foods
Egg Whites
When beaten or whipped air pockets are
trapped and helps food rise
Egg’s Yolks
Acts as an emulsifier to bind foods
together and adds a rich flavor and color
to food.
Quick Bread Ingredients
FATS
(liquefier)
An essential ingredient that
adds color, richness and
tenderness, improves grain
and texture, develops flaky
layers, and improves shelf life
of products.
Types of Fats
Type of Fat
Fat Description
Butter
Made from cream that has a butterfat content of 80%.
Lard
100% pork fat
Shortening
A solid fat that went through a process called
hydrogenation to change the molecular structure of
vegetable oil
Margarine
A fat product made from hydrogenated vegetable oils
Oil
A fat that remains in a liquid state and are mostly
derived from plant sources (corn, vegetable, canola)
Quick Bread Ingredients
MILK
(liquefier)
Provides a smooth, rich flavor
in foods. Improves the
texture of dough, supplies
moisture, and adds nutritional
value. When the dough is
baked containing milk, the
proteins and sugars absorb
more moisture, and produce a
softer crust.
Types of Milk
Type of Milk Products
Milk Products Description
Milk
Liquid form
Dry Milk
Dry form that must be reconstituted in water
Soy Milk
Liquid form (flavor variation)
Rice Milk
Liquid form (flavor variation)
Almond Milk
Liquid form (flavor variation)
MILKS
ARE NOT CRITICAL TO THE FINISHED
PRODUCT…CAN BE SUBSTITUTED WITH WATER
Quick Bread Ingredients
THICKENING
AGENTS
Agents that provide structure
and stability to baked goods.
Types of Thickening Agents
Type of Thickening Agents
Thickening Agents Description
Cornstarch
Most popular and should be mixed with a small
amount of cold water.
Arrowroot
Derived from a tropical tuber and should be mixed
with a small amount of cold water.
Flour
Thickening agent that has a protein content that
inhibits its ability to thicken items as effectively
Tapioca
Derived from the tropical cassava plant (granular or
powder form)and has twice the thickening power as
flour
Gelatin
Flavorless thickening agent made from animal
protein (powder or sheet forms) and should be
mixed with cold water
Quick Bread Ingredients
LEAVENING
AGENTS
(leavening)
Any ingredient that causes a
bakery product to rise.
Leavening is the process by
which bakery products rise by
the action of air, steam,
chemicals, or yeast.
Types of Leavening Agents
Type of Leavening Agents
Leavening Agents Description
Baking Powder
Chemical leavener that is a combination of baking soda
and cream of tartar or sodium aluminum sulfate. Two
types are:
1. Single-Acting: reacts as soon as it encounters
liquid of the batter and must be baked immediately.
2. Double-Acting: reacts as soon as it encounters liquid
of the batter and reacts while it bakes.
**Both release carbon dioxide during the process**
Baking Soda
Known as sodium bicarbonate is powerful alkaline
chemical leavener that reacts to an acidic (buttermilk,
lemon juice, or molasses) dough or batter without the
addition of heat by releasing carbon dioxide. Too much
causes a yellow color, brown spots, and bitter aftertaste.
Loses its strength over a year due to absorption of
moisture.
Cream of Tartar
Chemical leavener derived from tartaric acid and is
combined with baking soda to neutralize each other in
order to release carbon dioxide.
Ammonium Bicarbonate
Chemical leavener that reacts as soon as heated and
doesn’t require a acid or base
Quick Bread Ingredients
FLAVORINGS
(liquefier)
Essential components
because of the zest they give
to products. Flavorings are
divided into 2 categories:
Natural & Artificial
Types of Flavorings
Type of Flavorings
Flavorings Description
Salt
Helps season the dough and balance sweetness
Extracts
Flavorful oil that has been mixed and dissolved with
alcohol.
Emulsions
An very strong oil that has been mixed with water and
an emulsifier
Vanilla
Flavor derived from a dark brown pod that grows on a
tropical orchid called a vanilla bean
Chocolate
Flavoring ingredient made by roasting, skinning,
crushing, and grinding cacao beans into a paste called
chocolate liquor.
Quick Bread Mixing Methods
Muffin Mixing Method: recipes that include a liquid fat
1.
Measure and sift dry ingredients in bowl
2.
Combine liquid ingredients in separate bowl
3.
Add liquid ingredients to dry mixture (batter should be lumpy)
4.
Scoop batter in pan
Biscuit Mixing Method: recipes that include a cold solid fat
1.
Sift all dry ingredients together in bowl
2.
Cut in fat
3.
Add liquid ingredients to dry mixture
4.
Knead dough (30-45 seconds…overkneading causes toughness
due to too much gluten)
5.
Cut into shapes on pan
Did YOU know????
In 1928 a bakery in Chillicothe, Missouri was
the first to use Otto Rohwedder’s machine
that both sliced and wrapped bread. His
invention brought him recognition as the
father of “sliced bread.” Prior to this time,
people believed that once bread was sliced it
would become stale too quickly.