1. Quick Breads
Chapter 28

2. Terms to Know
Consistency
Leavening Agent
Gluten
Tenderize

3. Main Idea
Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast.
They do not require a lot of time or equipment to produce

4. Quick breads Typically baked on sheet pans or in loaf and muffin pans
Can be served warm or cold
Can be plain, lightly glazed, sprinkled with sugar or even frosted

5. Types of Quick Breads served at breakfast, lunch or dinner
include pancakes, biscuits, muffins, scones, waffles and loaf breads
Since quick breads do not contain yeast, they do not need to rise or proof before baking
use chemical leavening agents such as baking powder and baking soda

6. Quick Bread Methods
The type of quick bread and the consistency, or texture, of its dough or batter determine which method to use
The amount of liquid used will determine which method to use
Creaming Method
Muffin/Blending Method
Biscuit Method

7. Quick Bread Methods
Pour batter: will often vary in consistency. Some are thin, others are very thick
Example: pancakes and waffles
Drop batter: usually so thick it needs to be scraped or dropped from a portion or ice cream scoop
Examples: muffins or cookies

8. Quick Bread Methods Soft dough: thicker in consistency than batters
can be rolled and cut into shapes prior to baking
Examples: biscuits and scones
Hard dough: most thick in consistency
Example: pie crust

9. Ingredients Flour, eggs, fat, sugar, salt, a chemical
leavening agent, and a liquid
Flour is the foundation
Eggs provide added volume and structure; a natural leavening agent
Fat is used to keep the baked product moist and tender; helps in creaming or mixing

10. Ingredients Salt strengthens gluten and adds flavor
Gluten: a firm, elastic substance that affects the texture of baked products
Gluten is what makes bread dough strong and elastic
Without it, you could not stretch the dough and hold in the gases that make it rise
Quick breads develop very little gluten

11. Ingredients
Sugar improves the flavor and color of quick breads; also helps in creaming
The liquid adds moisture and allows the dry ingredients to be blended into a batter or dough
also helps produce gluten

12. Ingredients
Leavening agents: substance that causes a baked good to rise by introducing carbon dioxide or other gases to the mixture
Types of leavening agents
Air
Chemical: baking powder and baking soda
Steam
Yeast

13. Leavening Agents Air Steam Trapped in the mixture by: Sifting flour
Creaming fat and sugar
Beating egg whites
Beating batter
Steam
Water in the batter
High heat
steam

14. Leavening Agents Chemical Baking Soda (sodium bicarbonate)
acid
Carbon dioxide
Leavening Agents
Chemical
Baking Soda (sodium bicarbonate)
Baking soda is a base and needs an acid for the chemical reaction to occur
When the baking soda comes into contact with the acid, the chemical reaction occurs regardless if heat is present or not
Baking needs to occur soon after

15. Leavening Agents Chemical Baking powder
Liquid
Carbon dioxide
Leavening Agents
Chemical
Baking powder
When more lift is needed, baking powder
may be the better choice
Mixture of baking soda and one or more acids in powder form, such as cream of tartar
Provides both the base and the acid
Moisture is needed to start the reaction

16. Ingredients
Although often the same ingredients are used in most quick breads, the proportion of them varies
Determined by the product that is being made

17. Quick Bread Methods Quick breads are made by one of three methods:
Biscuit method:
Cutting the fat into the dry ingredients until a cornmeal consistency
the liquid ingredients are added
this process produces flaky items such
as biscuits

18. Quick Bread Methods Blending method:
combines the liquid, sugar, liquid fat, and eggs at the same time
Then, dry ingredients are added
The liquid fat and sugar act as a tenderizer
Most commonly used to
make muffins and fruit breads.

19. Quick Bread Methods Creaming method:
uses solid shortening instead of liquid fat
the sugar and shortening are creamed together with a mixer until light and fluffy
the eggs are then added one at a time, followed by the dry and liquid ingredients
Cupcakes and Cookies