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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.