Chapter 6

Quick Breads

Quick Breads
Quick Breads - named because they are easier and take less time than breads made with yeast.

Quick Breads making and selling of should be a profitable part of the retail bakers business.
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Chemical Leavening Agents

Quick breads are made with chemical leavening agents, principally baking soda and baking powder.
Breads made with yeast require additional time for fermentation and proofing.

Baking soda, or sodium bicarbonate, is an alkaline compound. Because baking soda starts leavening as soon as it is moistened, goods made with it must be baked at once.

Chemical Leavening Agents

Baking powder is a mixture of sodium bicarbonate and one or more acids. Two types exist:
Single acting, like baking soda, needs immediate baking. Double acting can sit for a short time without loss of leavening ability.

Baking ammonia is also used and adds crispiness, usually to cookies and crackers. Chemical leavening agents must be tightly covered when stored.

Quick Bread Dough Mixtures

Soft doughs: Thick enough to roll out and cut
into shapes

Quick Bread Dough Mixtures

Batters
Pour Batters - Liquid enough to be poured Drop Batters Thick enough to be dropped from a spoon

Quick Breads
Quick breads - are generally mixed by the biscuit, muffin or creaming method.

Mixing Methods
Quick breads are generally mixed by the biscuit, muffin or creaming method.

Mixing Method - Biscuit

Biscuit Method: and Used for scones biscuits Mixing Technique: Results: Chilled fat Flaky dough
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Biscuit Method
1. Sift dry ingredients together in a mixing bowl 2. Cut in shortening using paddle or pastry knife

attachment until mixture resembles cornmeal 3. Add liquids to dry ingredients 4. Mix until ingredients are just combined and form a soft dough 5. Bring dough to bench and knead lightly for about 30 seconds

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Mixing Method - Muffin

Muffin Method: Used for muffins, pancakes, waffles, and loafloaf - or sheet sheet-type quick breads Liquid fat Soft, tender and cake cakelike

Mixing Technique: Results:

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Muffin Method
1. Combine all liquid ingredients, including melted

fat or oil.
2. Add liquids to dry ingredients. Mix until flour is

just moistened. Batter will appear lumpy.

3. Sift dry ingredients together in mixing bowl. 4. Pan and bake immediately
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Creaming Mixing Method

Creaming Method: Used for muffinmuffin-type products with high sugar and fat content Soften fat (room

Mixing Technique: temperature) Result:

Rich, tender and cake cakelike

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Creaming Method for Muffins, Loaves and Coffee Cakes

1.

Combine the fat, sugar salt, spices and milk powder in bowl of a mixer fitted with the paddle attachment. Cream the ingredients together until light. Add the eggs in two or three stages. Cream will after each addition before adding more eggs. Sift together the flour, baking powder and other dry ingredients. Stir together the liquid ingredients until well combined. Add the sifted dry ingredients alternately with the liquids. This is done as follows. Add one fourth of the dry ingredients Mix just until blended in Add one third of the liquid. Mix just until blended. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.

2. 3. 4. 5. 6. 7. 8. 9.

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Trouble Shooting Chart

Problem Solution
Soapy or bitter flavor with

Cause
Chemical leaveners not properly mixed into batter. Too much baking soda Sift chemicals dry ingredients. Adjust formula

Elongated holes or tunneling

Overmixing

Do not mix until smooth just until moistened.

No rise dense product

Old batter Damaged leavening agents

Bake promptly Store chemicals properly

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Trouble Shooting Chart

Problem
Crust too thick oven

Cause
Too much sugar Oven temp too low

Solution
Adjust formula Adjust

Flat top with only a peak in center

Oven temp too low

Adjust oven

Cracked, uneven top

Oven temp too high

Adjust oven

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Troubleshooting Muffins and Quick Breads

Convenience Products
Prepared quick bread and muffin mixes are available in a number of formats.

Select mixes with natural ingredients and flavorings and less sugar.

The bakeshop can customize a basic batter by adding fruits, nuts and seasoning of their own choice.

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