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Information sheet 4

Baking Soda

QUICK BREADS CHEMICAL LEAVINING AGENTS

Chemical leavening agents release gases (primarily carbon dioxide) through chemical
reactions between acids and bases contained in the recipe. These gases form bubbles or air
pockets throughout the dough or batter. As the product bakes, these gases expand, causing the
product to rise. The proteins in the dough or batter then set around these air pockets, giving the
quick bread its rise and texture.

BAKING SODA
Acids commonly used with baking soda are buttermilk, sour cream, lemon juice, honey,
molasses and fruits high in acid such as citrus. Generally, the amount of baking soda used in a
recipe is only the amount necessary to neutralize the acids present. If more leavening action is
needed, baking powder, not more baking soda, should be used.

BAKING POWDER
Baking powder is a mixture of sodium bicarbonate and one or more acids, generally
cream of tartar (KHC4H4O6) and/or sodium aluminum sulfate (Na2SO4Al2[SO4]3). Baking powder
also contains a starch to prevent lumping and balance the chemical reactions. Because baking
powder contains both the acid and the base necessary for the desired chemical reactions, the
quick-bread recipe does not need to contain any acid. Only moisture is necessary to induce the
release of gases.

Single acting powder

requires only the presence of moisture to start releasing gas. The eggs, milk,
water or other liquids in the recipe supply this moisture. As with baking soda, products
using single-acting baking powder must be baked immediately.

Double-acting baking powder

with double acting baking powder, there is a small release of gas on contact with
moisture and a second, stronger release of gas when heat is applied. Products made
with double-acting baking powder need to not be baked immediately, but can sit for a
short time without loss of leavening ability. All recipes in this book rely on double-acting
baking powder.

BAKING AMMONIA
Baking ammonia (ammonia bicarbonate or ammonia carbonate) is also used as a
leavening agent and to add crispness in some baked goods, primarily cookies and crackers.
Baking ammonia releases ammonia and carbon dioxide very rapidly when heated. The strong
odor it releases as it bakes dissipates once the product is cooked above 140F (60C)
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PURCHASING AND STORING

Purchase chemical leaveners in the smallest unit appropriate for the style of the
operation. Although a large can of baking powder may cost less than several small ones, if not
used promptly the contents of a larger container can deteriorate, causing waste of unusable
baked goods.

MIXING METHOD
Quick breads are generally mixed by the biscuit method, the muffin method or the
creaming method. The mixing method employed is directly related to the type and consistency
of fat used in the recipe. Cold solid fats, such as butter, lard or vegetable shortening, are used in
biscuit method to produce flaky products. Fats that are soft but not liquid are used in the high-fat
creaming method. Liquid fats, such as oil or melted butter, are used in the muffin method to
produce very moist, tender products.
Quick breads are tender products with a soft crumb. To keep gluten development to a
minimum, flour is mixed into quick breads swiftly and gently.

BISCUIT METHOD
The biscuit method is used for biscuits, shortcakes and scones and is very similar to the
technique used to make flaky pie dough’s. The goal is to create a baked good that is light, flaky
and tender.

QUICK BREAD MIXING TECHNIQUE

Mixing Technique Fat Result
Biscuit method Solid(chilled) Flaky dough
Muffin method Liquid(oil or melted butter) Soft, tender, cakelike texture
Creaming method Softened(room temperature Rich, tender, cakelike texture

PROCEDURE FOR PREPARING PRODUCTS WITH THE BISCUIT METHOD

1. Measure all ingredients.

2. Sift the dry ingredients together.
3. Cut in the fat, which should be in a solid form.
4. Combine the liquid ingredients, including any eggs.
5. Add the liquid ingredients to the dry ingredients. Mix just until the ingredients are
combined. Do not over mix, as this causes toughness and inhibits the products
rise.
6. Place the dough on the bench and knead it lightly 10 to 15 times (approximately
20 to 30 seconds). The dough should be soft and slightly elastic, but not sticky.
Too much kneading toughens the biscuits. Use a slow speed and a short mixing
time when kneading biscuit dough in a mixer.
7. The dough is now ready for makeup and baking
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MAKEUP OF BISCUIT METHOD

1. Roll out the dough on a floured surface to a thickness of ½ to ¾ inch (1.2 to 1.8
centimeters). Be careful to roll it evenly. Biscuits should double in height during
baking.
2. Cut into the desires shapes. Cut straight down; do not twist the cutters, as this
inhibits rise. Space cuts as close together as possible to minimize scraps.
3. Position the biscuits on a lightly greased or paper-lined sheet pan. If placed with
sides nearly touching, the biscuits will rise higher and have softer sides. Place
farther apart to crusty sides.
4. Reworking and rerolling the dough may cause tough, misshapen biscuits.
Nevertheless, it may be possible to reroll the scraps once by pressing the dough
together gently without kneading.
5. Tops may be brushed with egg wash before baking or with melted butter after
baking. Bake immediately in a hot oven.
6. Cool the finished products on a wire rack.

MUFFIN METHOD
Muffins are any small, cakelike baked good made in the muffin tin (pan). Batter for
muffins and quick breads are interchangeable. For example, banana muffins batter may be
baked in the loaf pan, provided the baking time is altered.
When preparing baked goods by the muffin method, the goal is to produce a tender
product with an even shape and an even distribution of fruits, nuts or other ingredients.

The most frequent problem encountered with muffin- method products is over mixing.
This causes toughness and may cause holes to form inside the baked products, a condition
known as tunneling.

PROCEDURE FOR PREPARING PRODUCTS WITH THE MUFFIN METHOD

1. Measure all ingredients.

2. Sift the dry ingredients together.
3. Combine the liquid ingredients, including melted fat or oil .Melted butter or
shortening may resolidify when combined with other liquid; this is not cause of
concern.
4. Add the liquid ingredients to dry the ingredients and stir just until combined.
Do not over mix .The batter will be lumpy.
5. The batter is ready for makeup and baking.

MAKE UP OF MUFFIN METHOD PRODUCTS

1. Muffin pans and loaf pans should be greased with butter , shortening or commercial
pan grease .paper liners may be used and will prevent sticking if the batter contain
fruits or vegetables .paper liners ,however ,inhibit rise.
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2. A portion scoop is useful tool for ensuring uniform-sized muffins .be careful not to
drip or spill batter onto the edge of the muffin cups; it will be burn and cause of
sticking.
3. Allow muffins and loaf bread to cool for several minutes before attempting to
remove them from the pan.
4. Cool the finish products on the wire racks.

CREAMING METHOD

The creaming method is comparable to the mixing method used for many butter cakes
In many butter cakes recipes may be baked in muffin pans and the served as muffins. The
softened fat and granulated sugar should be properly cream to incorporate air, which help
leaven the product as it bakes. The final product will be cake like, with a fine texture. There is
less danger of over mixing with this method because the higher fat content shortens gluten
strands and tenderizes the batter.

PROCEDURE OF CREAMING-METHOD PRODUCTS WITH THE CREAMING METHOD

1. Measure all ingredients.
2. Sift the dry ingredients together.
3. Combine the softened fat and sugar in a mixer bowl. Cream on low speed until the
color lightens and the mixture fluffs.
4. Add sugar gradually, mixing well.
5. Add the dry and liquid ingredients to the creamed fat alternately. In other words, a
portion of the flour is added to the fat and incorporated, then a portion of liquid is
added and incorporated. These steps are repeated until all the liquid and dry
ingredients are incorporated. By adding the liquid and dry ingredients alternately, you
avoid over mixing the batter and prevent the butter and sugar mixture from curdling.
6. The batter is now ready for makeup and baking.

TABLE 31.2 TROUBLESHOOTING CHART FOR MUFFINS

PROBLEM CAUSE SOLUTION

Soapy or bitter flavor Chemical leaveners Sift chemicals with dry
not properly mixed into ingredients
batter
Too much baking soda Adjust recipe
Elongated holes (tunneling) Over mixing Do not mix until smooth; mix
only until moistened
Crust too thick Too much sugar Adjust recipe
Oven temperature too low Adjust oven
Flat top with only a small Oven temperature too low Adjust oven
peak in center
Cracked, uneven top Oven temperature too high Adjust oven
No rise; dense product Old batter Bake promptly
Damage leavening agents Store new chemicals properly
Over mixing Do not over mix

MAKEUP the cutting, shaping and forming of dough products before baking
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CRUMB the interior of bread or cake; may be elastic, aerated, fine grained or coarse grained.