Quick Breads

What are quick

breads?

Quick Bread’s• Definition: Leavened flour based products,

Leavened with Baking Soda, Baking Powder. (Generally quick and easy to prepare)

Types of Quick Breads

• Pour Batter

• Drop Batter

• Soft Dough

Pour Batters• Thin consistency and

can be poured from the mixing bowl.

• They may contain equal amounts of liquid and flour.

• Examples:– Waffles– Pancakes– Crepes– Popovers

Drop Batters

• Fairly thick and need to be scrapped from the bowl into baking pan.

• Usually contains twice as much flour as liquid.

• Examples– Muffins– Corn Bread– Drop Biscuits– Nut/Fruit Breads

• (Quick Loaf Breads)

Soft Dough

• Thick enough to roll and shape by hand.

• It contains about 1/3 as much flour as liquid.

• Examples– Biscuits– Coffee Cake

• Muffin Method

• Biscuit Method

Mixing Methods:

Muffin Method

• Step #1:– Sift dry ingredients

into a mixing bowl.

• Step #2:– In another bowl, beat

the eggs. Add milk and melted or liquid fat.

Muffin Method (cont…)

• Step #3:– Then poor the liquid

ingredients in to a well in the dry ingredients. Mix in until moist.

• Step #4:– Lift the batter from

the bowl carefully and place in pan.

Biscuit Method

• Step #1:– Sift dry ingredients

and cut in shortening, butter, or margarine.

• Step #2:– Add liquid all at once

and stir with a fork.

Biscuit Method (cont…)

• Step #3:– Form into a ball and

place on floured board. Knead the ball 10 to 12 times, and then rotate it a quarter of a turn and knead again.

Biscuit Method (cont…)

• Step #4:– Roll the dough ½

inch.

• Step #5:– Cut the dough with

floured cutter and bake.

Characteristics of Quick BreadHigh-Quality Rolled Biscuit

• Light brown crust, flat top, symmetrical, flakey, tender crumbs.

High-Quality Muffin

• Rounded with a golden-brown and pebbly surface.

• Tender soft crumb, no tunnels or air pockets.

Storing Quick Breads

• Since quick breads lose their freshness rapidly, you should store them in a tightly closed container or sealed in moisture-proof wrap. They can also be frozen.

Functions of Ingredients in Bread Products

• Flour

• Liquid

• Fats

• Salt

• Sugar

• Eggs

• Leavening Agents

FlourThe main ingredient & provides structure, or body of the bread

All purpose flour is most often used

Cornmeal, Whole Wheat, Oat Flour

are used in Quick

Breads for Flavor and Variety.

Liquid

Provides the Moisture- Hydrates,

Dissolve Ingredients

Milk, Sour Milk, Buttermilk, Juice

Fats

Provides Tenderness, Richness, and some Flavor

SaltIn small amounts is used to

improve the flavor.

Sugar

Provides flavor.Sweetness, Tenderizes, Provides food

for yeast.

Eggs

Contribute color, texture, and nutritive value.

Leavening Agents

Enable Quick Breads to rise so that it becomes light and porous.

Air

Steam

Baking Soda

Baking Powder

Yeast

Air

• Air incorporated into baked products by beating, creaming, sifting or folding.

Steam

• Steam, created from the liquid ingredients when heated high enough temperature to form steam.

Baking Soda• Baking soda, a

chemical leavening agent that reacts with an acid to produce carbon dioxide.

• You will need to work quickly when using baking soda, because it starts forming carbon dioxide as soon as the liquid is added.

Baking Powder• Baking Powder is the

most common chemical leavening agent used in quick breads.

• The double action refers to the release of some carbon dioxide during mixing and the remainder during baking.

Yeast

• Yeast is a microscopic plant that produces carbon dioxide.

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