Quick Breads

Flashcards on key vocabulary and concepts related to quick breads.

Quick Bread

Baked immediately after ingredients have been mixed and leavened during baking with air, steam or CO2

Leavening Agents in Quick Breads

Air, steam, or CO2 from baking soda or baking powder

Acid that reacts as soon as it is stirred into a wet dough

Monocalcium phosphate

Acid that needs moisture and heat to react with sodium bicarbonate

Sodium aluminum sulfate

What to use when a recipe has an acidic ingredient

Use baking soda

What to use when a recipe has no acid

Use baking powder

Basic Quick Bread Ingredients

Flour, Liquid, Salt, Leavening Agents, Sugar, Eggs, Added Fat

Additives that inhibit mold growth

Calcium propionate, sodium propionate, sodium diacetate, and sorbic acid

Sweeteners used in Quick Breads

Corn syrup and sucrose

Emulsifiers used in Quick Breads

Polysorbates

Used for color fixation in Quick Breads

Sodium citrate

Used for pH control in Quick Breads

Tartaric acid

Temperature for Baking Quick Breads

Bake between 350-450°F

Muffin Method

Sift dry ingredients together, combine moist ingredients separately, then stir together until just moistened

Examples of Thinner Pour Batters

Pancakes, crepes, waffles, and popovers

Examples of Thicker Drop Batters

Muffins, Boston brown bread, corn bread, hushpuppies, quick tea bread, coffee cake, and dumplings

Crepes

French for thin pancake used to wrap other ingredients

Waffle

Contains more fat than a pancake batter; folding egg white foam into batter adds crispiness and lightness

Popovers

Uses very thin batter (1:1 ratio), grease pan generously and pre-heat in oven

Muffins

Ratio of 2:1 flour to liquid, Avoid overmixing to prevent gluten development

Boston Brown Bread

Made with rye and graham flours, steamed instead of baked

Hushpuppies

Variation of corn bread, shaped into small balls and fried

Dumplings

Small ball of flour combined with a few other ingredients, simmered briefly in water, stock, or gravy

Unleavened Breads

Tortillas, chapatis, crisp flatbreads, matzo

Ingredients for Flour Tortillas

Flour, Vegetable Shortening or Lard, Water, and Salt

Masa

Cornmeal treated with lime (calcium hydroxide) an alkaline solution

Chapatis

Common in India, Pakistan, and Iran; made with whole wheat flour, clarified butter, and salt

Crisp Flatbreads

Found in Scandinavian countries and use whole wheat flour or rye

Biscuits

Contains flour, fat, milk, baking powder, and salt; kneaded only briefly to limit gluten development

Scones

Flour, fat, milk or cream, eggs, and baking powder

Crackers

Holes are pricked into the dough to prevent air pockets from forming and develops a strong gluten network