BREAD & PASTRY PRODUCTION

Opening Prayer
Opening Prayer
Checking of
Attendance
What Am I?
Eggs
It contains
protein that helps
to maintain and
repair body
tissues.
Baking Soda
It is also known as
sodium
bicarbonate which
has a variety of
additional
household uses and
health benefits.
Flour

It is an excellent source
of protein, vitamins,
fiber and complex
carbohydrates.
Quick Breads
Objectives:
• Define Quick Breads;
• Identify types of Quick Breads;
• Discuss the different mixing methods of
preparing quick breads;
• Enumerate techniques and characteristics of
properly baked quick bread; and
• Proper storing of Quick Breads.
What is a Quick bread?

•It is bread leavened by agents that allow

speedy baking such as air, steam, baking
soda and baking powder.
Ingredients in Quick Breads
 Flour
•Finely ground meal obtained
by grinding and milling cereal
grains or other root crops.

•When mixed with water, this

proteins form as gluten.
 Sugar
• Sweet, soluble organic compound
that belongs to the carbohydrate
group of food.

• They are the simplest to

digest among all carbohydrates.
 Leavening Agents
• Baking soda is a quick-acting leavening
agent. It is only used when acids are
present…the most common of which
is “cream of tartar”

• Baking powder is the most common of

the quick-acting leavening agents. It is
a combination of soda and acid.
 Fat
• Oil - Made from plant products such as
corn, cottonseeds, soybeans, peanuts and
other sources.

• Butter - Animal-based and made of fatty

milk proteins.
Liquid
• Mix with flour to develop gluten.

• Gluten helps form structure of a baked good

• Milk and water are the most common.

• Water is the liquid used in baking

• Milk adds flavor, nutrients and promotes browning

effect
Examples of Quick Breads
 Muffins
A chemically-leavened, batter-
based bakery product. It's
formulation is somewhere in
between a low-ratio cake and
quick bread.
 Methods of Mixing
1. Mix dry ingredients.
2. Mix wet ingredients separately.
3. Mix wet and dry just barely.
4. Spoon the lumpy mixture into
paper cups-2/3 full
Procedure of Muffin
Method
1.Measure ingredients, mix dry ingredients and
liquid ingredients separately.

2. Make a well in the dry mixture

3. Add the liquid ingredients.

4. Mix just until all ingredients are wet

Activity 1
Directions: With the use of Venn Diagram below. Explain
the similarities and difference/s of mixing methods used in
preparing quick breads. Write your answer/s in your
notebook. ( 5 mins)

Muffin Biscuit
Method Method
Activity 2 / Performance
Task
• Your task is to bake one recipe of Quick Breads which will be
provided by your teacher, then be able to prepare all the
ingredients needed for tomorrow’s laboratory.

• Don’t forget to wear your PPE ( apron and hair net ) during
your performance.

• Your output will be rated using the rubrics given below.

Characteristics Excellent Very Good Fair Poor
5 good 3 2 1
4

External Characteristics

DROP BAR REFRIGERA ROLLED MOLDED

TED

Size and Shape

Fairly Uniform Uniform Retains Uniform

uniform will hold thin slices shape of thin slices
mound shape cutter
shape

Color

Lightly Lightly Lightly Lightly Lightly

browned browned browned browned browned
Characteristics Excellent Very Good Fair Poor
5 good 3 2 1
4

Internal Characteristics

Texture

Slightly Slightly Crisp, Crisp, Crisp, thin,

moist moist tender tender slightly
tender moist if
thick,
tender
Flavor

Pleasing, no Pleasing, no Pleasing, no Pleasing, no Pleasing, no

off flavor, off flavor, off flavor, off flavor, off flavor,
rich rich rich rich rich
Valuing:
In 3 – 5 sentences list down the things that
you have learned in this activity and also
the things that you want to improve in
your performance.
Assignment:
Read the given facts about Yeast Breads
pages 67 – 70. Then, answer the given
questions on page 71 on your notebook.