QUICK BREADS

Culinary Year 1 -09/21/2018

 AIM

 Identify types and characteristics of ingredients used

in quick breads.
 use the techniques for measuring, mixing, baking, and
cooking
 discuss the faults - causes and corrections.
WHAT IS A QUICK BREAD?

 Defined: a chemical or steam leavened product.

 Why is a quick bread called a “quick” bread?

 It can be prepared and baked in a short amount of time
(shorter than yeast breads).

 As their name implies, quick breads are quick to make.

Because they are leavened by chemical leaveners and
steam, not by yeast, no fermentation time is necessary.
And because they are usually tender products with little
gluten development, mixing them takes just a few minutes.
FUNCTIONS OF INGREDIENTS
 Flour
 Gives structure to baked products.

 Liquids (water, milk, juices, fat, etc.)

 Hydrate the protein and starch in flour.
 Proteins must absorb liquid to later form gluten.
 Starches must absorb liquid to gelatinize during
baking.
 Helps to moisten ingredients.
 Converted to steam during baking.
FUNCTIONS OF INGREDIENTS

 Eggs
 When beaten, they help incorporate air into baked
products.
 Add color and flavor.
 Contribute to the structure.
 During baking, the egg proteins go from liquid state to solid state
giving the batter or dough elasticity and structure.

 Salt
 Adds flavor
 Strengthens the gluten
FUNCTIONS OF INGREDIENTS

 Fats (butter/margarine, shortening, and oil)

 Tenderizes the baked product.
 Aids in leavening
 When you beat fat, air bubbles form.
 Fat traps these air bubble and holds them.
FUNCTIONS OF INGREDIENTS
 Sugar
 Gives sweetness to baked products.
 Helps crusts brown.
 Brown sugar produces baked products that
are moister than products made with
granulated sugar.
 FUNCTIONS OF INGREDIENTS
 Leavening Agents
 Make baked products rise and become light and porous.

 Chemical leavening agents include a weak base, such as baking

soda (sodium bicarbonate) plus a weak acid, such as cream of
tartar, lemon juice, or cultured buttermilk, to create
an acid–base reaction that releases carbon dioxide. (Quick
bread leavened specifically with baking soda is often called
“soda bread”.)

 Baking powder contains both an acid and a base in dry

powdered form, and simply needs a liquid medium in which to
react.
4 TYPES OF QUICK BREADS

 Depends on amount of liquid to flour.

 Pour Batter
 Ex: pancakes, waffles, crepes

 Drop Batter
 Ex: muffins, drop biscuits, quick loaf breads

 Soft Dough
 Ex: rolled biscuits, doughnuts

 Stiff Dough
 Ex: pie crusts, tortillas
METHODS OF MIXING
 Muffin Method

 Biscuit Method

 Creaming Method
 MUFFIN METHOD
 Muffin methods- combine dry ingredients and
liquid ingredients separately. Mix just until all
ingredients are wet.

 You would use this

method to make
what quick bread
products?

Muffin, pancake, waffles

e.g.
MIXING OF MUFFIN METHOD
 Sift together the dry ingredients.

 Combine all liquid ingredients, including melted fat or

oil.

 Add the liquids to the dry ingredients and mix just

until all the flour is moistened. The batter will look
lumpy. Be careful not to over mix.

 Pan and bake immediately. The dry and liquid

mixtures may be prepared in advance, but once the
mixtures are combined, the batter should be baked
without delay, or loss of volume may result.
BISCUIT METHOD
 Biscuit method- sometimes called the pastry method,
measure all dry ingredients together and cut-in the
solid fat. Add liquid ingredients to the dry
ingredients. Mix or knead.

 Use for making biscuits, stones and similar products.

 What does it mean to

cut-in?
MIXING OF BISCIT METHOD
 Scale all ingredients accurately.
 Sift the dry ingredients together into a mixing bowl.
 Cut in the shortening, using the paddle attachment or the pastry knife
attachment; if you prefer, cut in the fat by hand, using a pastry
blender or your fingers. Continue until the mixture resembles a coarse
cornmeal.
 Combine the liquid ingredients.
 Add the liquid to the dry ingredients. Mix just until the ingredients
are combined and a soft dough is formed. Do not over mix.
 Bring the dough to the bench and knead it lightly by pressing it out and
folding it in half. Rotate the dough 90 degrees between folds.
 Repeat this procedure 6 to 10 times, or for about 30 seconds. The
dough should be soft and slightly elastic but not sticky. Over kneading
toughens the biscuits. The dough is now ready for makeup.

 VARIATIONS Changes in the basic procedure produce different

characteristics in the finished product: Using slightly more shortening,
and cutting it in less— only until the pieces are the size of peas—
produces a flakier biscuit. Omitting the kneading step produces very
tender, crusty biscuits, but with less height
CREAMING METHOD

 The creaming method is a cake-mixing method

that is sometimes applied to muffins and loaf
breads.
MIXING

 Combine the fat, sugar, salt, and milk powder (if

used) in the bowl of a mixer fitted with the paddle
attachment.
 Blend just to a smooth paste. Do not continue to
cream, as this would make the biscuits too cakelike in
texture.
 Add the eggs gradually and blend in thoroughly (b).
 Sift together the flour, baking powder, and other dry
ingredients. 5. Combine the liquid ingredients.
 Add the sifted dry ingredients alternately with the
liquids. Do this as follows: Add one-fourth of the dry
ingredients. Mix just until blended in. Add one-third
of the liquid. Mix just until blended in.
 Repeat until all ingredients are used. Scrape down
the sides of the bowl occasionally for even creaming.
TYPES OF QUICK BREAD

 Banana Bread.
 Banana Nut Bread.

 Biscuits.

 Cornbread.

 Cranberry Bread.

 Fruit Bread.

 Irish Soda Bread.

 Muffins.

 Waffle

 pancakes
CHARACTERISTICS

 High-quality rolled biscuits will:

 Have an even shape with a smooth, level
top and straight sides.
 Have an even brown crust
 Have a soft interior that is white to
creamy white.
 Be moist and fluffy and peel off in
layers.
 THE ROLE OF GLUTEN
 Defined: A protein that gives strength and
elasticity to batter and dough and structure
to baked products.

 When you combine flour with liquid and stir or

knead, the proteins in the flour form gluten.
 The gluten in the flour develops and becomes
strong and elastic, forming a network of tiny air
cells.
 Air or steam produced by the leavening agent is
trapped by these cells and when heated, the
trapped gases expand and the product rises.
 LEAVENING
 Defined: substances that trigger chemical
actions that cause baked products to RISE.

 3 Basic Leavening Agents

 Air
 Steam
 Chemical (baking soda & baking powder)
 CHEMICAL LEAVENING
 Baking Soda (Sodium Bicarbonate)
 Releases carbon dioxide when combined with an
acid ingredient (buttermilk, honey, brown sugar,
vinegar, applesauce, citrus juices, etc.) in a
recipe.

 Baking Powder
 Contains a dry acid or acid salt, baking soda, and
starch or flour.
 Most are double acting: release some carbon
dioxide when moistened (by liquid ingredient).
and release most carbon dioxide when exposed
to heat.

Can one be used in place of the other? Why

or why not?
 GAS LEAVENING

 Steam:
 Produced when liquid ingredients reach high
temperatures during baking.

 Air:
 Incorporated into baked products by beating eggs,
creaming fat and sugar together, folding dough, and
beating batters.
 All baked products contain some air
FAULTS CAUSES AND
CORRECTIONS
Quick Breads
FAULTS AND CAUSES

 Under-mixing causes quick breads to be

crumbly, dry and have very few tunnels.

 If the batter is over mixed, the product:

 Glutenwill develop causing the bread to get

heavy and dense
 Will have a peaked top
 Will be tough
 The insides will have visible, open areas called
tunnels.
FAULTS CAUSES AND CORRECTIONS
 Success depends on the order in which
ingredients are combined.

 Quickbreads are only mixed long enough to

incorporate all ingredients.
 To keep the products light and tender

 Just
barely moisten the dry ingredients.
Some small lumps after mixing is desirable.

 Ifthe batter is smooth after mixing

chances are you have over mixed your
batter.
FAULTS CAUSES AND CORRECTIONS
 During the mixing process, changes take place that
affect the texture of the finished product.

 Different kinds of flour contain different amounts of

proteins, so you must use the type of flour suggested
in the recipe.

 Under mixing leaves the baking powder incompletely

moistened which result in low volume muffin.

 Fruits are nuts can be added to quick bread batter to

add flavor. To avoid them sinking to the bottom of
your quick bread coat the ingredients in flour
FAULTS CAUSES AND CORRECTIONS
 A cracked top: A cracked top is desirable and not a
fault.
 Tunnels and voids: Tunnels and voids in the bread
are a symptom of over mixing. Mix only until the dry
ingredients are moistened. Some lumps may remain.
 A tough texture: A tough texture instead of a tender
texture is another symptom of over mixing.
Occasionally, too high of baking temperature will
cause toughness.
 A soggy texture: If the batter is left for too long
before baking, it may be soggy or sunk in the middle.
If the there is too much liquid or not enough
leavening, the bread may be soggy.
FAULTS CAUSES AND CORRECTIONS
 A coarse, crumbly texture: The bread should be
moist and dense. Too much fat or too much leavening
will cause the bread to be crumbly.
 A bitter, soapy aftertaste: Too much baking soda or
baking powder will create an aftertaste.
 Too thick or too brown of a crust: A tough thick
crust may be caused by too high of oven temperature
or too much sugar.
 A greasy crumb: Too much fat will create a greasy
texture.
 Crisp edges: Too much fat or too much fat and sugar
will create crisp edges.