Quick bread Vocabulary
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| Examples of quick breads | Waffles, Biscuits,Pancakes, muffins, cornbread
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| Main nutrients in quick breads | Carbohydrates, thiamine, riboflavin, niacin, iron
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| Types of bread mixtures | Pour batter, drop batter, soft dough
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| What happens when muffins are overmixed? | Too much gluten will develop causing toughness and long, narrow tunnels in the muffins
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| Types of finishes for quick breads | Washes, icings, syrup glazes, dry coatings
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| An unbaked mixture of ingredients that ia thin enough to be scooped, spooned or poured | Batter
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| Small round forms of quick breads often made with baking powder as a source of leavening | Biscuits
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| The degree of density of a mixture or its thickness or thinness | Consistency
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| Method of mixing fat and sugar that adds air to the mixture and helps make the product light and fluffy | Creaming
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| To distribute shortening into dry ingredients in small particles by using a chopping motion | Cut-in
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| A quick bread that is baked in a loaf pan | Loaf quick bread
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| Small individual quick breads made from a batter and baked in a cup-shaped pan | Muffins
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| A mixing method in which shortening is cut into the dry ingredients to help make the product flaky | Pastry method
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| Puffed up individual quick breads that are leavened primarily by the natural action of steam | Popovers
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| Varieties of quick bread products that are simple and quick to prepare, and that do not use yeast as a source of leavening action | Quick breads
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| Contains gluten which forms structure or backbone or bread | Flour
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| Gives tenderness and aids in browning | Fat/Shortening
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| Dissolves the dry ingredients and provides leavening as it is converted to steam | Liquid
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| Enables the quick bread to rise and become light and porous | Leavening
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