Chapter 28-Quick Breads

Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods

A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulphate, used to leaven baked goods; it releases carbon dioxide gases if moisture is present in a formula

Releases carbon dioxide gas in the presence of moisture only

Releases some carbon dioxide has upon contact with moisture, and more gas is released when heat is applied

A mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added

A mixing method used to make quick-bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredients

A mixing method in which softened fat and sugar are vigorously combined to incorporate air

The interior of bread or cake; may be elastic, aerated, fine or coarse grained

The holes that may form in baked goods as the result of overmixing

_________ are ingredients such as baking soda and baking powder, which do not require fermentation, but instead release gases through chemical reactions between acids and bases contained in the formula

__________ is a method used to produce a tender batter with an even shape and distribution of fruits, nuts or other ingredients. Overmixing should be avoided with this method to prevent tunnelling

_________ is a method very similar to the technique used for making flaky pie doughs, creating a dough that is light, flaky and tender

________ is a crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods

________ is an alkaline compound (a base) that releases carbon dioxide gas if both an acid and moisture are present

_________ is the cutting, shaping and forming of dough products before baking

_______ is the interior of bread or cake; may be elastic, aerated, fine or coarse grained

Overmixing causes toughness and may cause holes to form inside the baked product

Sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminium sulphate. It also contains a starch to prevent lumping and balance chemical reactions

Much like the mixing method, it produces products with a fine, cake-like texture. It usually contains a higher fat content, which tenderizes the batter and lessens the danger of overmixing

Made with the biscuit method, this biscuit of English origin usually contains eggs and butter

An acid, a component of baking powder

Chemical leavening agents release ________ through chemical reactions between ________ and _________

Sources of acids commonly used with baking soda are ______, ______, ______, ______, ______ and ______

Baking aroma or ______ is also used as a ______ in some baked goods

Quick breads are generally mixed using the ______, ______ or ______ methods

The biscuit mixing method is similar to the technique used in mixing __________

Single-acting baking powder releases ____________ gas in the presence of ________ only

Double-acting baking powder releases some ____________ gas upon contact with __________ and more when ________ is applied

Describe the type and texture of fat used in the production of quick breads using:

Muffin Method

Describe the type and texture of fat used in the production of quick breads using:

Biscuit Method

Describe the type and texture of fat used in the production of quick breads using:

Creaming Method

Why might a recipe call for both baking soda and baking powder?

What might a recipe call for both baking soda and baking powder?

What does the higher fat content in the creaming method do to the gluten in a mixture and, therefore, for the final product?

Explain why the fat is softened in recipes using the creaming method

What is the basic difference between a scone and a biscuit?

Describe the procedure for mixing muffins.

Describe the procedure for mixing biscuits.

Describe the procedure for mixing muffins using the creaming method