The document discusses different types of quick breads such as biscuits, muffins, pancakes and waffles. It explains that quick breads are made from batters or doughs with a higher proportion of liquid to flour. The document also provides instructions for making biscuits and muffins, lists common quick bread ingredients and their functions, and gives tips for preparing and storing quick breads.

1. Quick
Breads
Creative Foods

2. What are some examples
of quick breads?

3. Quick Breads
• Biscuits
• Muffins
• Popovers
• Cream puffs
• Pancakes
• Waffles
• Coffee cakes
• Banana bread

4. Batters vs. Doughs
• Quick breads may be made from either
batters or doughs (both are mixtures of
flour and liquid)
• Batters: higher proportion of liquid to flour
– Pour batters (example: pancake batter)
– Drop batters (example: biscuit batter)
• Doughs: higher proportion of flour to liquid

5. Quick Bread
INGREDIENT
Ingredients
FUNCTION
Flour Givesstructure
Make baked products rise
Leavening Agents Chemical agents:Baking soda& baking powder produce CO2
Natural agents: Air & steam
Moisten & dissolve dry ingredients
Liquids
Mix with flour protein to form gluten
Fat Tenderizing agent
Help incorporate air when beaten
Eggs
Add color, flavor, and contribute to structure
Sugar Gives sweetness &tenderizes
Salt Addsflavor

6. Biscuit Method
1. Sift dry ingredients together
2. Cut cold fat into dry mixture
3. Add liquid all at once and stir until dough
forms a ball

7. Muffin Method
1. Measure dry ingredients into a mixing
bowl
2. Make a well in the center of dry
ingredients
3. In a separate bowl, combine beaten eggs
with milk & melted fat
4. Pour liquid mixture into well
5. Stir just until dry ingredients
are moistened

8. Tips for Preparing
•
Quick Breads
Butter should be cold
• Do not overmix quick breads!
Mix just until dry ingredients are moistened
• For a softer crust, place biscuits & scones close
together on baking sheet
For a crispier crust, place about 1 inch apart
• Remove from oven when top and bottom crusts
are an even golden brown

9. Storing Baked
Products
• Freshly baked items can be wrapped and
stored at room temperature for several
days
• Baked items can also be tightly wrapped
and stored in the freezer for several
months
Freezing bread prevents the growth of
what?