Quick Breads Overview

They are fast and easy to prepare. They use baking powder or baking soda as their leavening agent.

Soft dough and stiff dough.

Pour batter and drop batter.

<p>Pancakes, waffles, muffins, biscuits, coffee cake.</p> Signup and view all the answers

<p>Flour - main ingredient, structure; Salt - flavor; Fat - tenderness; Leavening agent - rise; Liquid - moisture, hold together.</p> Signup and view all the answers

<p>Eggs - flavor, nutrients, richness, color; Sugar - flavor, sweetness.</p> Signup and view all the answers

<p>Baking powder, baking soda, egg whites, steam.</p> Signup and view all the answers

<p>To provide air, steam, or gas to help products rise.</p> Signup and view all the answers

<p>Sift dry ingredients, measure and cut in fat, make a well, measure and add liquid ingredients, stir with a fork to form a ball, knead, roll out, cut, bake on ungreased cookie sheet.</p> Signup and view all the answers

<p>Sift dry ingredients, make a well, measure and add liquid ingredients, stir with a fork until just moistened, drop into greased muffin cup, bake.</p> Signup and view all the answers

<p>Muffin method for muffins; Biscuit method for biscuits.</p> Signup and view all the answers

<p>They will have peaks on the tops and be tough and heavy. The inside will have long narrow tunnels.</p> Signup and view all the answers

<p>The bubbles will pop. Steam has gone through to cook the insides. Turn over, cook the other side.</p> Signup and view all the answers

<p>The waffle will separate into 2 pieces.</p> Signup and view all the answers

<p>No more steam coming from the waffle iron.</p> Signup and view all the answers

<p>They act as a leavening agent making waffles light.</p> Signup and view all the answers

<p>Carbohydrates, fat, B vitamins, iron, protein, fiber depending on recipe.</p> Signup and view all the answers

<p>Protein part of flour; when mixed with a liquid and kneaded sufficiently, gives dough its framework and structure.</p> Signup and view all the answers

<p>Bread, cereal, grain.</p> Signup and view all the answers

<p>Water is mixed with flour and formed from the protein of the flour.</p> Signup and view all the answers

<p>Enables quick breads to rise to become light and porous.</p> Signup and view all the answers

<p>To distribute ingredients more evenly, flakiness develops, to develop gluten.</p> Signup and view all the answers

<p>To distribute fat and flour into coarse crumb using a pastry blender or 2 knives.</p> Signup and view all the answers

<p>Mixture of flour and liquid.</p> Signup and view all the answers

<p>Mixture with less liquid than a batter.</p> Signup and view all the answers

<p>The soda of the baking powder will react with the acid ingredients to form carbon dioxide, a harmless gas which causes the dough to rise when heated.</p> Signup and view all the answers