QUICK BREADSChapter 28

Terms to Know Consistency Leavening Agent Gluten Tenderize

Main Idea

Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast.

They do not require a lot of time or equipment to produce

Quick breads Typically baked on sheet pans or in loaf

and muffin pans Can be served warm or cold Can be plain, lightly glazed, sprinkled with

sugar or even frosted

Types of Quick Breads served at breakfast, lunch or dinner include pancakes, biscuits, muffins, scones,

waffles and loaf breads Since quick breads do not contain yeast, they do

not need to rise or proof before baking use chemical leavening agents such as baking

powder and baking soda

The type of quick bread and the consistency, or texture, of its dough or batter determine which method to use

The amount of liquid used will determine which method to use Creaming Method Muffin/Blending Method Biscuit Method

Quick Bread Methods

Pour batter: will often vary in consistency. Some are thin, others are very thick

Example: pancakes and waffles

Drop batter: usually so thick it needs to be scraped or dropped from a portion or ice cream scoop

Examples: muffins or cookies

Quick Bread Methods

Soft dough: thicker in consistency than batters

can be rolled and cut into shapes prior to baking Examples: biscuits and scones

Hard dough: most thick in consistency Example: pie crust

Quick Bread Methods

Ingredients Flour, eggs, fat, sugar, salt, a chemical

leavening agent, and a liquid Flour is the foundation Eggs provide added volume and structure; a

natural leavening agent Fat is used to keep the baked product moist

and tender; helps in creaming or mixing

Salt strengthens gluten and adds flavor Gluten: a firm, elastic substance that

affects the texture of baked products Gluten is what makes bread dough strong

and elastic Without it, you could not stretch the dough

and hold in the gases that make it rise Quick breads develop very little gluten

Ingredients

Ingredients Sugar improves the flavor and color of

quick breads; also helps in creaming The liquid adds moisture and allows the

dry ingredients to be blended into a batter or dough

also helps produce gluten

Leavening agents: substance that causes a baked good to rise by introducing carbon dioxide or other gases to the mixture

Types of leavening agents Air Chemical: baking powder and baking soda Steam Yeast

Ingredients

Air Trapped in the mixture by:

Sifting flour Creaming fat and sugar Beating egg whites Beating batter

Steam

Leavening Agents

Water in the

batter

High heat

steam

Chemical Baking Soda (sodium bicarbonate) Baking soda is a base and needs an acid for

the chemical reaction to occur When the baking soda comes into contact

with the acid, the chemical reaction occurs regardless if heat is present or not

Baking needs to occur soon after

Leavening AgentsBaking

sodaacid

Carbon

dioxide

Chemical Baking powder When more lift is needed, baking powder

may be the better choice Mixture of baking soda and one or more

acids in powder form, such as cream of tartar

Provides both the base and the acid Moisture is needed to start the reaction

Leavening Agents Baking

Powder

LiquidCarbo

n dioxid

e

Ingredients Although often the same ingredients are used

in most quick breads, the proportion of them varies

Determined by the product that is being made

Quick Bread Methods Quick breads are made by one of three

methods: Biscuit method:

Cutting the fat into the dry ingredients until a cornmeal consistency

the liquid ingredients are added this process produces flaky items such

as biscuits

Blending method: combines the liquid, sugar, liquid fat, and

eggs at the same time Then, dry ingredients are added The liquid fat and sugar act as a tenderizer Most commonly used to

make muffins and fruit breads.

Quick Bread Methods

Creaming method: uses solid shortening instead of liquid fat the sugar and shortening are creamed

together with a mixer until light and fluffy the eggs are then added one at a time,

followed by the dry and liquid ingredients Cupcakes and Cookies

Quick Bread Methods