Chapter 19- Quick Bread

Chapter 19- Quick Bread - NTR 307 Chapter 19- Quick Breads...

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NTR 307 Chapter 19- Quick Breads 10/6/10 Types of Flour Mixes o Dough- a flour mixture that is dry enough to be handled or kneaded o Batter- can be beaten or stirred Some are thick and must be dropped by spoonfuls onto cooking surface Others are thin and need to be poured o Know chart on Slide 3 o Dough Less water than batters Soft dough- 1/3 cup of liquid per cup of flour; kneaded Stiff/firm dough- 1/8 cup of liquid per cup of flour; handled differently o Batter Mixture contains more water than dough Pour batters- 2/3 cup to 1 cup liquid per cup of flour Drop batters- ½ to ¾ liquid per cup flour; too thick to be poured, so they are “dropped” Quick Breads o Called quick b/c baked immediately after ingredients are mixed o No waiting for leavening to occur though slow yeast fermentation o Instead, leavening occurs during baking with Air Steam CO2 Produced via banking soda or baking powder Quick Breads: Preparation o Muffin Method 1
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This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas.

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Chapter 19- Quick Bread - NTR 307 Chapter 19- Quick Breads...

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