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Quick Breads
Two Basic Forms
• Yeast Breads – They take longer to make
and bake
– They use yeast for leavening
– Requires kneading to develop gluten
– They need to rise or proof
Two Basic Forms • Quick Breads – They are fast or
“quick” (less than an hour to bake)
– They use baking soda, baking powder, or air/steam for leavening
– They do NOT need to rise or proof
Types of Quick Breads • Dough: requires minimal kneading – Biscuits – Scones – Doughnuts
• Batter: requires stirring – Waffles – Pancakes – Muffins
Making Quick Breads • Biscuit Method – Step #1: Mix dry ingredients
– Step #2: Cut in fat **
– Step #3: Mix wet ingredients separately
– Step #4: Combien dry and wet ingredients
– Step #5: Knead-as little as possible (4-6x) **
– Step #6: Roll out/form/cut and bake
– **Equals most important steps!!!!
Making Quick Breads • Muffin Method – Step #1: Mix dry ingredients
– Step #2: Mix wet ingredients
– Step #3: Combine wet and dry ingredients
– Step #4: Mix only until moistened
– Step #5: Form and Bake
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Making Quick Breads • Muffins – Over-mixing=tough, tunneling and peaks
– Under-mixing=crumbly, dry and few tunnels/low volume
• Biscuits – Should have a flat top and straight sides
– Will be flaky with layers
Muffin Oopsies • What happened?
Muffin Oopsies • What happened?
Basic Ingredients
Flour
• Any grain that has been milled into fine particles.
• Mainly as thickening agents (gravy) or for structure (bread)
• Usually made from wheat, but can be made from rice, rye, corn or other grains.
• Specialty flours are low in gluten which results in the a product that is heavy and compact.
Flour • Gluten is formed when water is added to
flour. • Gluten is an elastic framework that traps
expanding gasses. • Stirring and kneading increase gluten’s
capacity. • Sometimes a lot of gluten is wanted/
needed (yeast breads) and others minimal gluten is needed (quick breads)
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Eggs • Emulsifying (mayonnaise): help keep
batters from separating
• Leavening (angel food cake, German pancakes) gives baked products volume
• Flavor (baked goods)
• Thickening (custards)
Eggs • Elasticity/Structure: (baked products)
• Color: (white vs. yellow cake)
• Binder: (meatloaf) combines into a moist tender solid
Sugar • Gives sweetness to baked products
• Has a tenderizing effect
• Aids in browning of baked products
• Feeds yeast so it can grow/expand.
• Sugars like brown sugar, molasses, and honey affect the flavor of baked products.
Salt • Salt adds or enhances flavor to many
baked products.
• In yeast breads, it controls the yeast so the bread does not rise too much too fast.
Liquids • The two most commonly used liquids in
quick breads are milk and water.
• Liquid is sometimes used as a thinning agent (moisture)
• Milk is often used instead of water to increase the nutritional content of a product.
Leavening Agents • Manufactures gas in the food so the gas
will expand to increase volume and tenderness
• Four types – Baking soda
– Baking powder
– Steam/air
– Yeast (only a leavening agent in yeast breads)
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Baking Soda
• Produces carbon dioxide to leaven a product.
• Without an acid (vinegar, lemon juice, buttermilk or cream of tartar) will only give off a small amount of gas when liquid is added
• Leavens using liquid and acid
Baking Powder • Also produces carbon dioxide to leaven
a product
• Baking soda + cream of tartar
• Will give off gas twice (double acting) – First when liquid is added
– Again when product is heated
• Leavens with liquid and heat
Steam/Air • Incorporated during mixing and expands
when heated.
• Eggs are the most common leavening agent by steam/air.
• Turns to steam when heated and increases the volume.
Yeast • NOT a leavening agent in quick breads
• Produces carbon dioxide when given moisture, food and warmth.
• Gas is given off during baking and the yeast is killed.
Lipids (Fats/Oils) • Tenderizes a baking product and makes
it more pleasant to eat.
• The choice of fats/oil depends on availability, personal taste, and nutritional considerations.
• Examples: butter, shortening, oils, lard, etc.
Other Ingredients • Spices, flavoring extracts, nuts, cheese
and fruits add variety and nutritive value.
• Nuts and dried fruits should be rinsed in hot water before adding them to the dough mixture to prevent them from falling out when the product is sliced.
