Batters or doughs are made with dry mixtures of flour, baking powder, salt, liquids, and other ingredients such as fats, eggs, sugar, and flavoring.

FLOUR.- General-purpose flour is used for quick breads and batters. General-purpose flour produces finer grained baked products than bread flours.

LIQUIDS.- Nonfat dry milk is used in recipes for quick breads. The dry milk is sifted together with the other ingredients and the liquid is added later in mixing.

Figure 8-3.-Sample of sweet dough variations.

LEAVENING.- Baking powder is the chemical leavening agent used in AFRS quick breads. It is a double-acting baking powder in which one stage of leavening occurs in the batter and another occurs while the product is baking.

The amount of baking powder used depends on the type of bakery product, the ingredients, and their proportions.  Baking powder must be measured accurately. Too much baking powder produces a coarse grain and may cause the product to fall after being taken out of the oven. If excessive baking powder is used, the color will be dark and yellowish and the taste will be salty or bitter. Too little baking powder will result in the structure being heavy and dense with low volume.

FAT.- General-purpose shortening compound is used in quick bread and batter production. Shortenings produce products with a soft crumb and aid in browning.

EGGS.-An important ingredient in quick breads and batter is eggs, which add flavor, color, and palatability. They also provide some leavening action. Fresh whole eggs or frozen whole baking-type eggs are used. Dehydrated egg mix may be used as a successful substitute in any recipe if the eggs are sifted with the dry ingredients. This will assure even distribution and uniform reconstitution when the liquid is added.

OTHER INGREDIENTS.- Other ingredients include spices; grated, whole, or chopped fruits, nuts, poppy or caraway seeds; cereals such as bran or cornmeal; and salt. Salt adds flavor.