Chapter 6 Quick Breads On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Chemical Leavening Agents Quick breads are made with chemical leavening agents, principally baking soda and baking powder. Breads made with yeast require additional time for fermentation and proofing. Baking soda, or sodium bicarbonate, is an alkaline compound. Since baking soda starts leavening immediately, goods must be baked at once.

On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Chemical Leavening Agents Baking powder is a mixture of sodium bicarbonate and one or more acids. Two types exist: –Single acting, like baking soda, needs immediate baking. –Double acting can sit for a short time without loss of leavening ability. Baking ammonia is also used and adds crispiness, usually to cookies and crackers. Chemical leavening agents must be tightly covered when stored.

On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Mixing Methods Quick breads are generally mixed by the biscuit, muffin or creaming method.

On Baking© 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey Convenience Products Prepared quick bread and muffin mixes are available in a number of formats. Select mixes with natural ingredients and flavorings and less sugar. The bakeshop can customize a basic batter by adding fruits, nuts and seasoning of their own choice.