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Quick Breads

Quick breads use chemical leaveners like baking soda or powder instead of yeast to rise. There are different types of quick bread mixtures like pour batters, drop batters, and soft doughs depending on consistency. Key baking ingredients include flour, sugar, salt, fat, eggs, and leavening agents. Proper techniques like mixing method, bakeware, baking temperature, and storage are important for quality quick breads.

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Ma. Rochelle Cabrales
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200 views22 pages

Quick Breads

Quick breads use chemical leaveners like baking soda or powder instead of yeast to rise. There are different types of quick bread mixtures like pour batters, drop batters, and soft doughs depending on consistency. Key baking ingredients include flour, sugar, salt, fat, eggs, and leavening agents. Proper techniques like mixing method, bakeware, baking temperature, and storage are important for quality quick breads.

Uploaded by

Ma. Rochelle Cabrales
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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QUICK

BREADS
QUICK BREADS

•  Quick to fix before baking


•  Rises with a chemical agent (baking
soda or baking powder)
instead of yeast.
Types of Quick Bread
mixtures:

Pour batters--very
thin (pancakes)

Ingredient ratio--
Liquid 1: Flour 1
Types of Quick Bread
mixtures:
Drop batters--
thicker (spooned)
Muffins, banana
bread, coffeecake

Ingredient ratio--
Liquid 1: Flour 2
Types of Quick Bread
mixtures:
Soft Doughs--
thicker and
shaped by hand
Ingredient ratio--
Liquid 1: Flour 3
Mixing Methods

Muffin--combines liquids with all the dry


ingredients.
Biscuit--shortening is “cut-in”
with the flour and then the
liquid is added.

A pastry blender is used..


Baking Ingredients

•  A. Flour--makes up the
structure of any baked
product.
–  Whole wheat
–  All-purpose (white)
–  Bread
–  Cake
•  1. Different flour types
provide different structures.
•  2. Do not substitute equal
amounts of diff. types
Flour + Water = Gluten

•  Gluten--provides
strength and elasticity to
allow baked products to
rise before and during
baking.

•  Kneading--folding and
stretching dough
develops lots of gluten.
B. Sugar

•  Flavor
•  Tenderness
•  Browns crust
•  Food for yeast--
too much makes
bread rise too
slowly
C. Salt

•  Regulates the action of the yeast.


D. Fat

•  Butter
•  Margarine
•  Shortening
•  Cooking oils

•  Tenderizes all
baked products.
E. Eggs

•  If they are beaten


first--they add air to
the batter and help
the product rise in
the oven during
baking.

•  Example--Angel
Food Cake
F. Leavening Agents

•  They work in one


of two ways:
•  Release gas
bubbles in cold
batter.
•  Heated bubbles
expand and batter
rises in the oven.
Four Types:

1.  Air-- trapped in


the mixture by:
--sifting flour
--”creaming” fat and
sugar
--beating egg whites
--beating batter
2.  Steam

Water trapped in the batter + high heat =


STEAM!!!!!!!!
Chemical Leavening
Agents
Combine an acid + a base--so that when liquid is
added: = carbon dioxide

A commonly used base is BAKING SODA.

BAKING SODA is always used with an ACID


ingredient found in the recipe:
--vinegar
--buttermilk
= Carbon dioxide
--lemon juice
--cream of tarter

.
Chemical Leavening
Agents cont.
Baking powder = ACID + BASE in one
product.

•  You cannot interchange Baking Powder


and Baking Soda. They are different
chemicals.
4.  Yeast--Microscopic plant that grows and
gives off CARBON DIOXIDE.
It requires: Compressed
--food
--moisture
--warmth
…to grow and release
CO2 so baked
products can rise.
Active Dry
Yeast Temperature

•  The temperature of LIQUIDS affects the


action of the yeast.
•  Hot temps KILL the yeast.
•  Cold temps SLOWS DOWN the yeast
action.
•  Warm (120-130) is best.
Proper Bakeware
•  Choose the correct bakeware for your
project, it will affect how your project turns
out.
•  Shiny aluminum will produce even browning
•  If using glass or dark aluminum surfaces
lower the oven temperature by 25° F to
prevent overbrowning.
•  If placing more than 1 pan in the oven make
sure they do not touch. This will prevent “hot
spots” (overbrowned areas)
Proper Baking
•  Always preheat your oven at least 5
minutes before baking.
•  To achieve correct rising do the following
two things:
– Only fill muffin cups 2/3 full
– Only grease bottom of pan if called for
in recipe
Proper Storage
•  Place baked items on a cooling rack until
they reach room temperature.
•  When cool, wrap or place in a sealed
container.
•  Refrigerating baked goods can cause
them to become stale faster.
•  If placing in freezer make sure they are
tightly wrapped to prevent drying out and
freezer burn.

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