Term
| Quick breads get their name from... |
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Definition
| being baked immediately being mixed |
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Term
| Quick breads are leavened during baking with ... |
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Definition
air, steam and carbon dioxide-
Thru the action of baking soda, or baking powder |
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Term
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Definition
| flour, liquid, salt, and leavening agent |
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Term
| The most common flour used for quick breads is |
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Definition
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Term
| The most frequently added liquid |
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Definition
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Term
| Other ingredients added to quick breads |
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Definition
eggs, fat, sugar,
fat= butter or margarine |
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Term
| 2 most important things when preparing ? |
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Definition
| consistency of batter and cooking temp |
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Term
| Describe the muffin method: |
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Definition
1.sift dry ingredients
2.combine moist ingredients
3.Stir both together only a few times |
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Term
| When kneading ..how many times? |
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Definition
10
overkneading causes too much gluten, causing dense heavy bread |
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Term
| Additives for quick breads |
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Definition
calcium propionate, etc.
corn syrup
sucrose, table sugar
polysorbates
sodium citrate
tartaric acid |
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Term
Quick breads are categorized by flour mixture
either by batter or dough
varieties include... |
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Definition
pour batters= pancakes, crepes, waffles, popovers
drop batters= muffins, cornbread, hushpuppies, dumplings, tea breads, coffe cakes |
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Term
| Nutrient content of quick breads: |
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Definition
carbs, high in fat and sugar
alternatives- adding fiber, reducing sugar, reducing fat , adding carbs |
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Term
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Definition
too much gluten produces pressure of expanding gases
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Term
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Definition
| leaves lumps, insufficient gluten, low volume |
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Term
| Some quick breads made from doughs |
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Definition
doughs can be either stiff or firm or soft, depending on the amt of water added
types: unleavened breads, tortillas, chapatis, crisp flat breads, matzo, biscuits, scones, and crackers |
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Term
| why add lime to corn when making cornmeal? |
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Definition
| whole corn has a hard husk, it should be boiled with lime to soften it |
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