FOOD SCIENCE PRINCIPLES OF PREPARING QUICK BREADS

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• Gluten is a protein that gives strength and elasticity to batters and doughs
• Gluten is like a piece of bubble gum as you chew the gum it becomes more elastic

PREPARING BISCUITS

• Combine ingredients using the biscuit method
• Sift the dry ingredients, use a pastry blender
• Then add liquid and stir until the dough forms a ball

PREPARING MUFFINS

• Use the muffin method
• Put the dry ingredients in a bowl and beat eggs in a separate bowl
• Pour together and wait until the dry ingredients are moistened
• This method is used for other things too

PREPARING POPOVERS

• Popovers are like balloons and can have many different mixtures
• You can put meat poultry seafood vegetables ice cream pudding fruit custard inside
• Use the muffin method to combine ingredients

PREPARING CREAM PUFFS

• You can put ice cream pudding custard fruit inside these and serve for dessert
• Cream puffs are made from water fat flour and eggs
• You have to use another method to make puff paste

MICROWAVING QUICK BREADS

• You can use a microwave to make breads
• Such as nut breads, muffins, coffee cakes, corn bread, and biscuits

YEAST BREADS

• This bread has a sweet smell as opposed to other types of bread
• A bread maker is the easiest route to go with this bread
• You can also use different recipes if you don't have a bread maker