Quick Bread Terms p. 29-30 LM

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All-Purpose Flour

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White wheat flour blended from hard and soft wheat flours to contain a moderate amount of protein.

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Batter

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Semi-liquid mixture containing flour and having a minimal gluten development with liquid being the medium in which all others ingredients are dispersed by reducing the fat into smaller pieces.

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Dough

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A mixture of flour and other ingredients stiff enough to be kneaded, rolled, and/or cut into shapes. Gluten forms the continuous medium in which all other ingredients are embedded; usually contains less fat, sugar, and liquid than a batter.

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Flaky

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A texture best described as thin layers of baked dough separated by open spaces.

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Gluten

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A network of proteins produced when glutenin and gliadin (proteins found in wheat flour) absorb moisture and are agitated (kneaded or mixed). This network then traps gases inside the batter or dough and the product increases in volume (rises). When baked, the protein network coagulates giving strength and structure to the final baked product.

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Knead

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To agitate a dough by hand or mechanically (using a mixer), to develop the gluten and distribute the ingredients into an even mix.

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Leavening Agent

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The production or incorporation of gases (air, steam, carbon dioxide) in a baked product to increase volume and product shape and texture.

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Muffin Method

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Mixing method used to limit the gluten development in many quick bread preparations; dry ingredients are sifted together; then the liquid ingredients are combined in a separate bowl (including melted fat); and the combined liquid ingredients are added to the sifted dry ingredients and are mixed until just moistened with a somewhat lumpy appearance.

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Pastry Flour

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Flour milled from soft-wheat with a low protein, high starch content. Most often used commercially in the production of cookies and pastries.

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Quick Bread

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A category of bread products that are made with quick-acting chemical leavening agents such as baking soda and baking powder and require minimal mixing versus yeast breads which use biological leavening (yeast) and require considerable kneading and gluten development.