Quick Bread Mixing Methods
By:Hector Crespo
Explanation/Description of Quick Bread
There are two methods for mixing quick breads the creaming method and the muffin method.With the creaming method sugar an fat are beat together.With the muffin method With the muffin method, the liquids are combined in one bowl, the dry ingredients in another, and then the two are mixed together.
Creaming method
Place softened butter, margarine, or shortening in a bowl. Add the sugars, spices, and salt and beat until light and fluffy and air is en trained throughout the mixture.Do not let the butter or margarine get warm enough that it approaches the melting point. Friction from the mixing, especially with an electric mixer, will increase the temperature.Add the eggs one at a time, beating after each addition.Add any liquid ingredients and stir lightly.Stir or whisk the remaining dry ingredients together. Add them to the mixture and stir until just combined.Remove to the baking pan and bake.
The muffin method
Sift or whisk the dry ingredients together to thoroughly disperse the salt, sugar, and leavening throughout the flour.
Combine all the liquid ingredients including the melted fat.
Make a well in the dry ingredients and add the liquid ingredients. Mix with a spatula until just combined—some lumps may remain.
Remove to the baking pan(s) and bake.
Nutrients in bread
Whole weat
As far as calories go, refined white bread and whole wheat bread are very similar. Both breads contain approximately 70 calories per slice. The difference is what kind of calories you are getting. Whole wheat bread gives you many important nutrients. Many processed breads add vitamins to the flour, but it is best to get your nutrients from the grain itself and not artificially through the refining process. It is important to note that white bread can come from “whole wheat” and wheat bread can become as processed as white breads. The key is to make sure you are buying bread that says whole grainwheat. This article discusses the nutritional components of whole wheat bread.It contains fiber,protein,carbohydrates,and wheat germ
Unbleachable flour
However, as more and more research has been done on the nutrition of white bread, questions have begun to be raised regarding its carbohydrate, calorie and fat content. Be sure to completely understand the nutritional content of this food before deciding whether or not it is right for your and your family.White bread has a lot of carbohydrates,white bread doesn't have a high calorie count,and it does contain a significant amount of fat due to the inclusion of eggs, butter and oil.
All purpose flour
Most all-purpose flour found in grocery stores is enriched, which means nutrients lost during the processing procedure are added back into the flour. Products labeled as enriched must contain no less than 10 percent more of nutrients than the same products not labeled as enriched. The FDA requires that enriched flour contain a certain amount of iron, thiamin, riboflavin, folic acid and niacin. Dietary reference intake, or DRI, percentages listed are for ¼ cup of enriched, white all-purpose flour and apply to adults under age 50.
What are the nutrient contributions of breads?
Bread supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of proteins, vitamins, minerals, fiber and complex carbohydrates. It is also low in fat and cholesterol. Bread is quite bulky so it takes longer to digest and is therefore more satisfying and less fattening than the fats, sugars and alcohols commonly consumed in excess. All breads are nutritious, and the differences between them in nutritional value are not significant if we eat a balanced diet.