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    2. What is a Quick Bread? A bread that uses a fast-activating leavening agent.

    3. Types of Quick Breads Cornbread Biscuits Popovers Pancakes Muffins Cake Doughnuts

    4. MAKING QUICK BREADS TYPE FLOUR : LIQUID Pour Batter 1 cup : 1cup Drop Batter 1 cup : 2 cups Soft Dough 1 cup : 3 cups

    5. MIXING METHODS

    6. INGREDIENTS Flour Sugar Liquid Salt Fat Eggs Leavener

    7. BAKING Rack upper area in oven - muffins and biscuits middle of oven – breads Temperature 400 - 450 F muffins / biscuits 350 F breads

    8. Chemical changes during baking… Production of carbon dioxide Coagulation of proteins Evaporation of water Coloration of crust Expansion of volume (leavening)

    9. Basic Principles Over-mixing muffin batter will create tunnels. Gluten causes mixture to become tough when stirred or worked a lot after liquid is added. Dry ingredients are sifted together. Use soon after baking or freeze. Double Acting Baking Powder reacts two times…first when moistened then when heated.

    10. NUTRITION Starches Natural Sugars Refined Sugars

    11. STARCHES 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

    12. NATURAL SUGARS Simple Carbohydrates Simple carbohydrates also contain vitamins and minerals. They naturally occur in: fruits vegetables milk and milk products

    13. 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:

    14. WHY EAT CARBS? Carbohydrate Functions:

    15. CARBOHYDRATE RECOMMENDATIONS

    16. To Increase Complex Carbohydrates: more fruits and vegetables. more whole grains, rice, breads and cereals. more beans, lentils, and dried peas. Ounce for ounce, starches contain the same number of calories as protein and less than half the calories of fat. Carbohydrates provide 4 Calories per gram, and fat provides 9 Calories per gram. Therefore, it is wise to limit processed and refined sugars.

    17. 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.

    18. Muffins Micro-waving Don’t bake in the micro-wave because they will become tough and will not have enough time to rise. They will be dry and hard.

    19. Popovers Easiest quick bread. Uses steam to rise. Very fast and simple. Can be filled. Made like muffins but puff up and pop over the top of the muffin tins. Fun for kids to watch bake.

    20. Pancakes One of the most common quick breads. Use baking soda to rise. You can put fruit like blueberries in them. Breakfast food like a lot of other quick breads.

    21. 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.

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

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

    24. 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.

    25. 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.

    26. THE END

    27. Copyright Presentation Certain materials that are included in this presentation have been prepared according to the Educational Multimedia Fair Use Guidelines and are restricted from further use.

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