QUICK BREADS
Chapter 28
Terms to Know




Consistency
Leavening Agent
Gluten
Tenderize
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
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
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
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
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
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
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
Ingredients

Salt strengthens gluten and adds flavor
 Gluten:
a firm, elastic substance that affects the
texture of baked products
 Gluten
elastic
is what makes bread dough strong and
 Without
it, you could not stretch the dough and
hold in the gases that make it rise
 Quick
breads develop very little gluten
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
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
Leavening Agents

Air
 Trapped
in the mixture by:
 Sifting
flour
 Creaming fat and sugar
 Beating egg whites
 Beating batter

Steam
Water
in the
batter
High
heat
steam
Leavening Agents

Baking
soda
acid
Carbon
dioxide
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
Leavening Agents

Baking
Powder
Liquid
Carbon
dioxide
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
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
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
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.
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