Quick Breads
By Kelsey Consiglio
P. 2
Terms to Know
• Batter- flour and liquid mixture with a consistency
ranging from thin to thick, depending on the
proportion of dry to liquid ingredients
• Dough- flour and liquid mixture that is stiff enough
to shape by hand
• Leavening agent- an ingredient that produces gases
in batters and dough causing baked products to rise
and become light and porous
• Gluten – a protein formed when wheat flour is
moistened and thoroughly mixed that gives strength
and elasticity to batters and dough
Quick Breads
• Quick breads are made from batters or
dough
• Batter is a flour–liquid mixture with a
consistency ranging from thin to thick,
depending on the proportion of dry to liquid
ingredients.
• Dough is a flour-liquid mixture that is stiff
enough to shape by hand
Quick Bread Ingredients
• Ingredients added to the flour is
what makes the breads different
from each other
• Flour is the basic ingredient in all
quick breads
Ingredients
• Flour• Gives structure to baked goods
• Most quick breads are made with all
purpose flour
• Some recipes call for self-rising
flour; flour with added leavening
agents and salt
Leavening Agents
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Ingredients that produce gases in batters and dough
Make baked products rise and become light and porous
Two leavening agents used in quick breads are baking soda and baking
powder
Baking soda is also known as sodium bicarbonate which is an alkaline
ingredient used in bread recipes that contain food acid ingredients and
helps prevent bitter tasting bread
Food acid ingredients:
Buttermilk
Molasses
Brown sugar
Vinegar
Applesauce
And other fruit juices
Too much baking powder makes too much carbon dioxide which will make
baked products collapse
Liquids
• Baked products normally call for
water, milk, or fruit juice
• Eggs and fats are also considered
liquid ingredients
• Liquids hydrate protein and starch
• Protein MUST absorb liquid so later it
can form gluten
• Starches MUST absorb water
Fat
• Fat serves as a tenderizing agent in
baked products
• Causes dough to separate into layers
• When you beat the fat it causes the
dough to form air bubbles
Eggs
• Help incorporate air into baked
products when you beat them
• Adds color and flavor and contributes
to structure
Sugar
• Gives sweetness to baked goods
• Has a tenderizing effect on the
finished product
• Helps crusts brown
Salt
• Adds flavor to many baked products
Understanding Gluten
• To understand gluten, think of a piece
of gum when you first put it in your
mouth. It’s soft, but as you keep
chewing, it becomes elastic and you
can blow bubbles. However, as you
keep chewing, it gets so elastic it
makes your jaw hurt.
Preparing Biscuits
• Biscuits involve sifting dry ingredients
together in a mixing bowl and using a
pastry blender or two knives to cut
fat (or butter) into the dry
ingredients
Drop Vs Roll Biscuits
• Drop Biscuits are made by dropping
the dough onto parchment paper or a
baking sheet in equal-sized balls.
• Roll Biscuits are made by rolling out
the dough and then using cookie
cutters to cut them into fun shapes.
Drop Biscuits
Roll Biscuits
Review Questions
What's the difference between batter and dough?
Batter- flour –liquid mixture with a consistency ranging from thin to thick, depending on the proportion of
dry to liquid ingredients
Dough- flour liquid mixture that is stiff enough to shape by hand
What is the basic ingredient in ALL quick breads
Flour
What is the ingredient that produce gases in batters and dough, and Make baked products
rise and become light and porous?
Leavening Agents
What is the difference between drop and roll biscuits?
Drop Biscuits- are made by taking the dough and dropping them on to the parchment paper in equal sized
balls.
Roll Biscuits-are made by rolling out the dough by using a rolling pin, and then taking cookie cutters and
cutting them out in fun shapes.