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