Quick breads

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1. Chapter 6 Quick Breads 2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 ã All rights reserved. On Baking: A Textbook of Baking and…
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  • 1. Chapter 6 Quick Breads
  • 2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chemical Leavening Agents • Quick breads are made with chemical leavening agents, principally baking soda and baking powder. – Breads made with yeast require additional time for fermentation and proofing. • Baking soda, or sodium bicarbonate, is an alkaline compound. • Because baking soda starts leavening as soon as it is moistened, goods made with it must be baked at once.
  • 3. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chemical Leavening Agents • Baking powder is a mixture of sodium bicarbonate and one or more acids. • Two types exist: – Single acting, like baking soda, needs immediate baking. – Double acting can sit for a short time without loss of leavening ability. • Baking ammonia is also used and adds crispiness, usually to cookies and crackers. • Chemical leavening agents must be tightly covered when stored.
  • 4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing Methods • Quick breads are generally mixed by the biscuit, muffin or creaming method.
  • 5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Troubleshooting Muffins and Quick Breads
  • 6. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products • Prepared quick bread and muffin mixes are available in a number of formats. • Select mixes with natural ingredients and flavorings and less sugar. • A basic batter can by customized by adding fruits, nuts and seasoning.
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