Quick Breads

Objectives WEEK

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▪ After the end of this session, you should be
able to:
• Use chemical leavening agents properly
• Achieve a uniform and complete mixture of all
ingredients specified in a quick bread formula
• Form and incorporate air cells, the amount
depending on the method of mixing suited to the
formula
• Prepare a variety of quick breads using the biscuit
method, muffin method and creaming method
• Prepare a variety of quick breads that meet industry
standards
 Quick Breads WEEK

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▪ A wide range of non-yeasted products
• Muffins, scones, biscuits and coffee cake
▪ Leavened by chemical leavening and steam
▪ Quick and inexpensive to produce
 Controlling the
Development of Gluten WEEK

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▪ Tender products with a soft crumb – desired
characteristic
▪ To keep gluten development to a minimum,
flour is mixed in swiftly and gently
▪ Over-mixing
• Toughening of the crumb
• Tunneling – a result of over-mixing which produces
irregular shapes and large, elongated holes inside
the product.
 Controlling the
Development of Gluten WEEK

Properly mixed muffins rise evenly and Overmixing muffins rise

show no signs of tunneling. unevenly and have large
irregular holes or tunneling
 The Role of
Chemical Leavening Agents WEEK

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▪ Creates gas by reacting with water, heat or
leavening acid
▪ The gas aerate the batter and create
tenderness
▪ Baking soda is used to balance out the pH of
the batter
▪ Exact measurement is required
 The Role of
Chemical Leavening Agents WEEK

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▪ Baking Soda
• Sodium Bicarbonate
▪ Baking Powder
• Baking soda, leavening acids and cornstarch
▪ During mixing
• Fast-acting leavening acids
▪ During baking
• High-temperature reacting leavening
 Leavening Agents WEEK

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▪ Chemical Leaveners
• Baking Soda (Sodium bicarbonate) – Reacts to moisture
and acid if present and releases carbon dioxide gas.
• Baking Powder - a mixture of baking soda plus one or
more acids.
o Single-acting baking powders require only moisture
to be able to release gas.
o Double-acting baking powder has two acid, the
second one being Sodium aluminum sulfate that is
insoluble and only reacts when fully melted.
• Baking ammonia - a mixture of ammonium carbonate,
ammonium bicarbonate, and ammonium carbamate. It
adds crispiness, usually to cookies and crackers.
 The Role of
Chemical Leavening Agents WEEK

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▪ Chemical Leavening Agents and pH Balance
• Lower pH relaxes gluten
• Higher pH tightens gluten
• Baking soda: pH 8.0
• Acidic ingredients: honey, molasses, cocoa powder,
cream of tartar
 The Role of
Chemical Leavening Agents WEEK

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▪ Choosing chemical Leavening Agents in
Quick Bread Formulas
• Quantity decided based on a ratio to the flour
• The more fat and sugar in batter, less chemical
agent is required
• The less fat and sugar in batter, more chemical
agent is required
• In commercial bakeries, baking powders with
different leavening acids may be used
 Mixing Methods
for Quick Breads WEEK

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▪ The mixing method that is employed is directly related
to the type and consistency of the fat used in the recipe
• Biscuit Method: Creates products that are light and flaky
o Biscuits and Scones
o Shortcakes
• Muffin Method: Creates tender, cakelike baked goods
o Muffins
o Loaves
o Pancakes/Waffles
• Creaming Method: Creates cakelike products with a fine
texture
o Biscuits and Scones
o Muffins
o Loaves
 Mixing Methods
for Quick Breads WEEK

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 Mixing Methods
for Quick Bread WEEK

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▪ Biscuit Method
• Sift all dry ingredients together
• Cut fat into the flour to the proper size
• Combine the liquid ingredients, including any eggs
• Add liquid ingredients to dry ingredients and mix just
until combined
• Place dough on the bench and knead lightly
o Dough should be soft
o Too much kneading toughens the dough
• Once dough is formed, sheet out and portion
• Allow to rest for 20 minutes before baking
 Make-up Processes for
Quick Breads WEEK

5
▪ Scones
• Sheet out to ¾” thick
• Cut with pastry cutter or a knife
o Or press dough into an 8” ring, then cut into 8 equal pieces
• Place the portioned scones and egg wash, garnish
with sugar
▪ Biscuits
• Knead dough lightly
• Sheet the dough down to ¾” thick
• Portion with floured pastry cutter
• Place portioned biscuit on a sheet pan, then
eggwash
 Mixing Methods
for Quick Bread WEEK

5
▪ Muffin or Blending Method
• Sift dry ingredients together
• Combine liquid ingredients, including melted fat or oil
• Add the liquid to the dry ingredients and stir to
combine until flour is just moistened
o Do not overmix
o The batter will be lumpy
• Fold in any additional ingredients

Note: The same principle applies to pancakes, crepes and waffles

 Make-up Processes for
Quick Breads WEEK

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▪ Muffins
• Line the muffin pans with paper cups or spray with
non-stick spray.
• Creamed muffin batter – fill up one-half of each tin
• Blended muffin batter – fill up ¾ of each tin
• Once portioned, garnish the muffins and bake
▪ Loaf Cakes
• Similar to Muffins
• Portion by weight
Mixing Methods for Quick
Bread WEEK

5
▪ Creaming Method
• Sift dry ingredients together
• Cream softened fat and sugar
o Low speed until color lightens and mixture fluffs
• Slowly add eggs one at a time and mix well
• Add dry and liquid ingredients alternately
• Fold in any additional ingredients
 Make-up Processes for
Quick Breads WEEK

5
▪ Coffee Cakes
• Spray pans with non-stick spray
• Fill the pan with first portion of batter
• Spread filling (jam, fruits) evenly
• Spread the second portion of batter
• Finish with streusel if required
▪ Sheet Pan Applications
• For coffee cake and cornbread
• Line the pan with parchment paper
• Deposit batter
 Baking Quick Breads WEEK

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▪ Baking time and temperature varies by
product type and size
▪ Determine the doneness by pressing the
center of the pastry or by inserting a cake
tester
▪ Remove loaf cakes and muffins from pan
10-15 minutes after baking
 Production of Biscuits and
Scones WEEK

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▪ Scones and biscuits may be made up and
frozen
▪ Storage of Quick Breads
• Baked quick breads can be stored frozen
• Cool completely before wrapping in plastic
Troubleshooting Quick Breads WEEK

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 Important Terms WEEK

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▪ Crumb - The interior of bread or cake; may be elastic,
aerated, fine or coarse-grained.
▪ Griddlecakes - Pancakes and waffles are types of
griddlecakes. Leavened with baking soda or baking powder,
they are quickly cooked on a hot griddle using very little fat.
▪ Make-up - Cutting, shaping and forming of dough products
before baking.
▪ Scones - The British version of a biscuit; a type of quick
bread. The early scone recipes omitted butter and eggs,
and used lard.
▪ Streusel - A crumbly mixture of fat, flour, sugar and
sometimes nuts and spices used to top baked goods.
 Conclusion WEEK

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▪ Key points of Quick Bread production:
• Attention to gluten development
• Understanding the properties of chemical leavening
agents
• Some work can be do out of the freezer for easier
scheduling and work organization