Quick breads

Soft red winter (SRW), which is grown in the eastern third of the United States, is a high yielding wheat, but relatively low in protein, usually about 10%. SRW best provides flour for cakes, pastries, quick breads, crackers, and snack foods. This fall-seeded wheat constitutes about one-quarter of U.S. wheat exports. 

Quick bread (43) 5-15% pea flour No volume change Beany flavor at 10%... 

Raidl and Klein (43) substituted 5, 10, and 15% field pea flour in chemically leavened quick bread. The viscosity of the pea flour batters was significantly lower than either the wheat control or soy containing batters. The starch composition of the pea flour and lower water absorption properties of the protein could have affected the viscosity. Volumes of pea flour loaves were lower than the control and soy loaves. Most of the sensory characteristics of the field pea loaves were similar to those of the control quick breads. However, all flavor scores were significantly lower for pea flour products, since they had a recognizably beany or off-flavor. 

Pumpkin Quick Bread, Previous research yielded legume breads and bread products with decreased flavor, volume, and color values (14,30-31). The present research attempted to overcome these... 

Other types of bread, called quick breads, do not use yeast. These breads instead rely on the reaction between baking soda and an acid to rise. If baking soda is mixed with an acid, it makes... 

Class 6. Batter Cakes, Waffles, Quick Breads, and Boston Brown... 

Bakery products Breads and rolls, cakes (light weight), quick breads, dough (refrigerated), baking mixes 5... 

Fig. B-4. Cakes and other quick breads are usually made with baking powder, baking soda, or similar leavening agents. (Courtesy Hershey Foods Corp., Hershey, Pa.)...

In addition to saving time, baking powder or baking soda allows for the use of a wide variety of ingredients in baked goods. For example, softer, weaker flours may be used in quick breads whereas, strong flours are usually required... 

It may be seen from Table B-4 that many of the products, when used in the amounts indicated, contribute from 1/4 to 1/2 of the Recommended Daily Allowances (RDAs) of calcium and phosphorus (the RDA for adults for each of these minerals is 800 mg). This contribution is very important because many people may drink coffee, tea, beer, or other nondairy beverages at their meals. Hence, quick breads may make up for some of the lack of dietary calcium. Nevertheless, it pays for the consumer to read the labels on these products, because there is a wide variation in their calcium contents. For example, tartrate baking powders contain no calcium. 

Also see BREADS AND BAKING, section headed "Quick Breads Made With Baking Powder or Baking Soda,")... 

Malted barley cereal may abo be used to make muffins, pancakes, and other quick breads. (Abo see BREADS AND BAKING.I... 

This is quick bread which was formerly very popular in New England and the standard fare on Saturday evenings, along with baked beans. It is made with whole wheat flour, rye flour, and cornmeal, plus molasses, milk and baking soda, and raisins may be added. Traditionally, it is steamed. 

Quick Breads Made with Baking Powder or Baking Soda... 

Some of the common types of quick breads made with... 

Quick breads—Flours made from any of the grains may be... 

Water as a part of certain chemical changes. When water is added to dry baking powder, carbon dioxide—the gas that leavens quick breads—is released. The change is accelerated when heat is applied. 

Major Types of Quick Breads Nutritive Values... 

Improving the Nutritive Values of Homemade Quick Breads... 

HISTORY. There is archaeological evidence that the first breads baked by primitive peoples were crude, unleavened forms of quick breads similar to those used today. These breads were made by mixing flours or meals with water and baking the dough on hot stones. Fig. Q-1 depicts the making of an early type of quick bread. 

At the present time, most peopie use preieavened baking mixes for preparing quick breads, cakes, and simiiar items. (Aiso see BAKiNG POWDER AND BAKiNG SODA.)... 

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