Quick Bread Presentation

Batters and Doughs Part 1:
Quick Breads
Alex Shew and Jocelyn Miller
What are Quick Breads?
Products that can be prepared without the rising or proofing time required by yeast breads
Use leavening agents such as baking powder
Examples:
Popovers Cream Puffs Pancakes Muffins Biscuits/scones
Consumption Data
From 1970 to 2010:

Consumption of White and WholeWheat Flour has increased 1970: 105 pounds per person per year 1990: 120 pounds per person per year 2010: 135 pounds per person per year
Nutritional Values
Generalizations:
Specific Example:
High in:
Calories Carbohydrates Fats Fiber
If whole grains are used
One Slice (1 oz.) of Betty Crockers Banana Bread:

Calories 70 Sodium 95 mg Total Fat 2 g
Saturated 1 g Polyunsaturated 0 g Monounsaturated 0 g Trans 0 g
Proteins
Eggs and all-purpose wheat flour
Not a good source of micronutrients
Potassium 0 mg Total Carbs12 g Dietary Fiber0 Sugars0 g Protein1 g Cholesterol15 mg
Food Safety

Raw doughs and batters contain eggs

Eating may cause salmonella
Many doughs are kneaded by hand

Hands and counter-top must be properly cleaned
Check products for mold after sitting out

Breads with preservatives (store bought) may start molding after two weeks of sitting out Breads without preservatives (homemade) may start molding after one week
Lemon Meringue Pie
Our Recipe:
Pie shell 1 C sugar 1/3 C + 1 Tbsp. Cornstarsh 1 C water 3 egg yolks, slightly beaten 3 Tbsp Margarine 2 tsp Lemon peel, freshly grated C Lemon Juice (fresh) 2 drops yellow food color
Nutrition Facts:
Calories: 303 Total Fat: 9.83 g Saturated Fat: 1.996 g Polyunsaturated Fat: 4.122 g Monounsaturated Fat: 3.034 g Sodium: 165 mg Potassium: 101 mg Carbohydrates: 53.34 g Dietary Fiber: 1.4 g Sugars: 26.96 g Protein: 1.7 g
Meringue:
3 egg whites, room temperature tsp Vanilla tsp cream of tartar 6 Tbsp sugar
The Science
Crust:
Flour- Provides structure
Gelatinization and Gelation
Water- helps for the gluten
Filling:
Gelatinization Gelation
Meringue:
Gas Dispersed in Liquid: Egg whites and air
We are the Critics!

What We Do Want: What We Dont Want:
Crispy, flaky, crust Crust fits pan well Light golden color on top Meringue sits on filling without slipping off Smooth, thick filling Filling fits pie well Easy to cut
Scorched Soggy lower crust Tough or solid crust Filling that is too moist Flavor that is off Deflated meringue Over-baked Over moist filling
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
Purpose:
Difference in biscuits when fat is removed or replaced Replaced by:
Maltodextrin Polydextrin Glycerol Mono Stearate Guar Gum
Conclusion:
Replacements can get biscuits close to same texture in dough Replacements do not provide same flakiness, taste, flavor, or mouthfeel
Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach

Purpose: Replacing your fats and sugars in your quick breads Quick breads can lead to dental problems, obesity, type-2 diabetes, coronary heart disease. Replacing sugar and fat with inulin and oligofructose can cut down on these risks
Inulin and oligofructose may imitate the functional and sensorial properties of fat and sugar Still provide high-quality baked products with fewer calories.
Conclusion: Replacing your sugar and fats with inulin and oligofrutose was found to be effective and healthier
Successful as a replacement when making a low fat version
Volume, crust and crumb texture are the same as the original
Works Cited

http://www.myfitnesspal.com/food/calories/homemade-bettycrocker-recipe-banana-bread-slice-40366253 http://www.sciencedirect.com/science/article/pii/S0260877406 005462 http://search.proquest.com.mantis.csuchico.edu/docview/872 602382?accountid=10346 http://www.usc.edu/CSSF/History/2006/Projects/J1305.pdf http://en.allexperts.com/q/Food-Safety-Issues767/2012/3/frozen-quick-breads-guidelines.htm http://en.wikipedia.org/wiki/Bread http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/ http://www.websters-onlinedictionary.org/definitions/lemon+meringue+pie

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Batters and Doughs Part 1:

What are Quick Breads?

From 1970 to 2010:

One Slice (1 oz.) of Betty Crockers Banana Bread:

Not a good source of micronutrients

Potassium 0 mg Total Carbs12 g Dietary Fiber0 Sugars0 g Protein1 g Cholesterol15 mg

Raw doughs and batters contain eggs

Many doughs are kneaded by hand

Check products for mold after sitting out

Lemon Meringue Pie

Water- helps for the gluten

We are the Critics!

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