NUTR 119 Study Guide - Midterm Guide: Quick Bread, Matzo, Gluten
Quick Breads
· What is the difference between quick breads and yeast breads?
The primary difference between quick breads and yeast breads is
FERMENTATION time
· What are the different types of dough used for quick breads?
Soft dough, batters (pour batter, drop batter)
· What are some examples of quick breads?
Pancakes, crepes, waffles, popovers, biscuits, dumplings, muffins, scones, tea
breads, unleavened breads- tortillas, flat breads and matzo
· What is important about gluten development in quick breads?
Gives strength and structure to baked goods
· What is tunneling and what is its cause in quick breads?
Tunneling is caused by over mixing and produces large, elongated holes inside
the product
· Be familiar with the Biscuit and Muffin Methods of mixing for quick breads and
proper application of each. What are the differences and similarities of each?
Biscuit method → using slightly more shortening and cutting it in less, omitting the
kneading step produces a tender, crustier biscuit, but one with less volume
Muffin method → add liquid to dry ingredients and mix until combined
· What are some of the common problems with quick bread? How can they be
corrected?
Peaked top, smooth crust, pale, burned, tough, tunnels, very compact, too dry.
This comes from excessive mixing
Cakes
· What do cakes have a higher proportion of than breads?
Milk, fat, and sugar proportions
· What is creaming? What is foaming?
Creaming → beating the fat and sugar together to incorporate small bubbles of air
Foaming → air is beaten
· What is the difference between High-Fat and Low-Fat cakes?
High-fat → shortened cakes
Low-fat → foaming or sponge method
Cookies
· Be familiar with the overall characteristics of cookies.
Means “small cake,” most cookie formulas have less liquid than cake formulas,
require more hand labor than cookies
· What produces a crispier cookie?
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Document Summary
Pancakes, crepes, waffles, popovers, biscuits, dumplings, muffins, scones, tea. The primary difference between quick breads and yeast breads is. What are some examples of quick breads? breads, unleavened breads- tortillas, flat breads and matzo. What is tunneling and what is its cause in quick breads? the product. Be familiar with the biscuit and muffin methods of mixing for quick breads and proper application of each. Tunneling is caused by over mixing and produces large, elongated holes inside. Biscuit method using slightly more shortening and cutting it in less, omitting the kneading step produces a tender, crustier biscuit, but one with less volume. Muffin method add liquid to dry ingredients and mix until combined. Peaked top, smooth crust, pale, burned, tough, tunnels, very compact, too dry. Creaming beating the fat and sugar together to incorporate small bubbles of air. Be familiar with the overall characteristics of cookies. Means small cake, most cookie formulas have less liquid than cake formulas,
