Bread is the stuff of life.

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Bread is the stuff of life.
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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.

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Types of Quick Breads

• Cornbread
• Biscuits
• Popovers
• Pancakes
• Muffins
• Cake Doughnuts
• Banana Bread

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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
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MIXING METHODS

• Muffin Method - Mix all liquids, mix all dry
  ingredients. Mix the 2 parts until all is
  moistened.

• Biscuit Method - Mix all dry ingredients. Cut in
  the fat (solid). Add liquid and stir. Knead

• Quick Mix Method One bowl.

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INGREDIENTS
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.

• Flour
• Sugar
• Liquid
• Salt
• Fat
• Eggs
• Leavener

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BAKING

• Rack
• upper area in oven - muffins and
  biscuits
• middle of oven breads

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Chemical changes during baking

• Production of carbon dioxide
• Coagulation of proteins
• Evaporation of water
• Coloration of crust
• Expansion of volume (leavening)

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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
  timesfirst when moistened then when heated.

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NUTRITION
Quick Breads are rich in the following
carbohydrates

• Starches
• Natural Sugars
• Refined Sugars

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STARCHES

• Complex Carbohydrates

• 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

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NATURAL SUGARS

• Simple Carbohydrates
• Simple carbohydrates also contain vitamins
  and minerals. They naturally occur in
• fruits
• vegetables
• milk and milk products

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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
TABLE SUGAR
HONEY
REGULAR CARBONATED BEVERAGES
SYRUPS
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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.

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CARBOHYDRATE RECOMMENDATIONS

• 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.

• 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.

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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.
  

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Muffins

• Micro-waving
• Dont bake in the micro-wave because they will
  become tough and will not have enough time to
  rise.
• They will be dry and hard.

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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.

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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.

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Biscuits

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

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Banana Bread

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

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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.

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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.

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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!