ProStart Year II

Quick Breads

Lesson Objective

Be able to explain the difference between quick breads and

yeast breads.

Describe the methods used to prepare quick breads.

Define the two classifications of quick breads.

Understand characteristics of a good product.

What are Quick Breads? Flour mixture made with fast acting leavening agents.

A quick bread does not need to rise (proof) prior to cooking.

Quick breads have a cake like appearance and a lighter

texture than yeast breads and are often embellished with

fruits, nuts and other seasonings.

How are quick breads cooked? Quick breads are cooked

three different ways:

Baked

Deep fat fried

Griddle cooked

Classified as:

Batters

Doughs

***Almost all quick breads

are served hot.

Quick Bread Classifications

Quick breads are grouped by type of mixture

from which they are produced.

Soft Batter quick bread comes in two styles –

Pour batter (used in pancakes) or Drop Batter

(used in muffins).

Dough quick bread is thick enough to require

rolling out (baking powder biscuits are a good

example).

Batters: A mixture of flour and liquid

Pour batters:

Thin consistency

Pancakes

Waffles

Popovers

Drop batters

Fairly thick and sticky

Muffins

Biscuits

Coffee cake

Dough: Flour mixture has less liquid

and is stiffer.

Thick enough to roll and shape

Biscuits

Doughnuts

Scones

7 ingredients usually found in

“Quick Breads”

Flour –gives structure or body

Leavening –adds air to make light

Salt –to improve flavor

Fat –gives tenderness

Liquid –dissolves dry ingredients, amount determines type of

batter or dough

Sugar –sweetness

Eggs –color, texture and nutrients

What is gluten?• When water is mixed with flour gluten is formed to give

strength and elasticity to dough

Some people have an allergy to gluten and

there are many new products on the market

available to them.

To understand gluten

Think of a piece of bubble gum. When you first put the

gum in your mouth, it is soft and easy to chew. As you

chew the gum, it becomes more elastic, and you can

blow bubbles. As you continue to chew the gum for a

long time, it becomes so elastic it makes your jaw hurt.

Gluten behaves in a similar way.

Gluten If you mix or handle a batter or dough too much, the

gluten will overdevelop.This can cause a quick bread to be compact and

tough. To keep quick breads light and tender, mix them for

only a short time and handle them carefully. Different kinds of flour contain different amounts of

gliadin and glutenin.You must use the type of flour suggested in the

recipe.

Mixing Method #1

Biscuit Method

Sift dry ingredients together in mixing bowl.

Use pastry blender (or two knives) to cut in fat into dry mixture until particles are size of coarse cornmeal.

Add liquid all at once; stir until dough forms a ball.

Use when making biscuits and pastry.

Kneading Dough

Press dough down with palms, fold dough in half, then give dough a quarter turn.

8 to 10 times; then roll or pat into a circle.

Cut dough with a biscuit cutter; place on ungreased baking sheet.

You will knead the dough

for rolled biscuits.

Biscuit Method

1. Sift dry ingredients in a bowl

2. Cut in the fat with pastry blender

3. Add liquid all at once

4. Knead dough lightly

5. Roll dough to desired thickness

Characteristics of Biscuits High-quality rolled biscuit will have an even shape with a

smooth, level top and straight sides.

Crust will be an even brown.

When broke open, the crumb or soft interior, is white to creamy white.

It is moist and fluffy and peels off in layers.

If under-mixed= Low volume; rough, rounded top.

If over-mixed= Low volume; smooth, rounded top.

Mixing Method #2 Muffin Method

Measure dry ingredients into mixing bowl. Some recipes will tell you to sift all dry ingredients together.

Make a well (hole) in center of dry ingredients. In separate bowl, combine beaten eggs with all other liquid

ingredients. Pour liquid ingredients in center of well of dry ingredients. Stir just until the dry ingredients are moistened; grease pan to

prevent sticking. Use for muffins, waffles, pancakes, and some coffee cakes and

breads.

Muffin Method

1. Sift dry ingredients in one bowl

2. Mix liquids together in separate bowl

3. Pour liquids into dry ingredients

4. Mix lightly only until dry ingredients are moist/lumpy

DO NOT OVERMIX

Characteristics of Muffins High-quality muffin has a thin, evenly browned crust.

Top is symmetrical, but looks rough.

When broken apart, texture is uniform and crumb is tender and light.

If under-mixed= Low volume; flat top with coarse crumb.

If over-mixed= Peaked top; pale, slick crust. When broken apart, narrow, open areas called tunnels are visible.

Leavening agents

Baking powder

Baking soda mixed with an acid

Buttermilk

Vinegar

Lemon juice

The soda in baking powder reacts with acid forming carbon

dioxide

Food Science Principle Chemical reactions that produce leavening gases.

Baking soda an alkali, combined with an acid ingredient releases carbon dioxide.

Most baking powders are double-acting.

Release some carbon dioxide when moistened (by liquid ingredient).

Release most carbon dioxide when heated (oven).

Characteristics of a Good Quick

Bread Product

Color: Uniform golden brown color.

Shape and Size: Volume is at least twice the size of

the unbaked product. Uniform in shape and size.

Crust: tender and moderately smooth. No excess

flour.

Texture: Moist, tender and flaky crumb with a

medium fine grain.

Flavor: Pleasing, well blended flavor without

bitterness.

Nutritional Contribution

Provides the diet with mostly carbohydrates (flour)

and fats (shortening, oil, butter).

Some protein (eggs, nuts).

Some fruit/vegetables (bananas, zucchini, etc.)

Substitute lower fat/calorie ingredients where

possible.

Example: Fat free milk vs. whole milk; use

applesauce for oil, etc.

10 Nutrients found in Quick Breads1. Carbohydrate

2. Protein

3. Iron

4. Potassium

5. Calcium

6. Niacin

7. Thiamin

8. Riboflavin

9. Phosphorus

10. Fat

Storing Quick Breads

Store in a tight container or seal in moist-proof wrap.

To prevent drying out.

Quick bread convenience items “mixes” Advantages

Short prep time

Ready to serve

Disadvantages

Cost more

No standards for grading

quality

Quick Bread Quiz:

1. Quick breads are grouped by what type of mixture from

which they are produced.

2. List three types of quick breads.

3. Name two most commonly used leavening agents in quick

breads.

4. What ingredient in the make-up of quick breads adds flavor,

color and palatability and works as a leavening agent?

5. What type of flour is used in the make-up of quick breads?