© 2009 Cengage Learning. All Rights Reserved. Chapter 11 Quick Breads.

Chapter 11

Quick Breads

CHAPTER

11

Introduction• Quick breads: a wide range of nonyeasted

products

• Leavened by chemical agents

• Quick and inexpensive to produce

CHAPTER

11

Description and Scope of Quick Breads

• Non-yeasted products

– Muffins, scones, biscuits and coffee cake

• Leavened by chemical leavening and steam

CHAPTER

11

Controlling the Development of Gluten

• Tender texture – desired characteristic

• Control gluten development through the mixing

• Over-mixing

– Toughening of the crumb

– Tunneling

CHAPTER

11

The Role of Chemical Leavening Agents

• Creates gas by reacting with water, heat or leavening acid

• The gas aerate the batter and create tenderness

• Baking soda is used to balance out the pH of the batter

• Exact measurement is required

CHAPTER

11

The Role of Chemical Leavening Agents

• Baking Soda

– Sodium Bicarbonate

• Baking Powder

– Baking soda, leavening acids and cornstarch

• During mixing

– Fast-acting leavening acids

• During baking

– High-temperature reacting leavening

CHAPTER

11

The Role of Chemical Leavening Agents

• History of Chemical Leavening Agents

– Carbonates of Soda

– Potash

– Alum

– Baking ammonia

CHAPTER

11

The Role of Chemical Leavening Agents

• Chemical Leavening Agents and pH Balance

– Lower pH relaxes gluten

– Higher pH tightens gluten

– Baking soda: pH 8.0

– Acidic ingredients: honey, molasses, cocoa powder, cream of tartar

CHAPTER

11

The Role of Chemical Leavening Agents

• Choosing chemical Leavening Agents in Quick Bread Formulas

– Quantity decided based on a ratio to the flour

– The more fat and sugar in batter, less chemical agent is required

– The less fat and sugar in batter, more chemical agent is required

– In commercial bakeries, baking powders with different leavening acids may be used

CHAPTER

11

Mixing Methods for Quick Bread• Biscuit Method for Biscuits and Scones

– Ingredient Functions

• Bread, pastry or cake flour

• Solid fat

• Sugar

• Milk, cream or buttermilk

• Dry milk solid

CHAPTER

11

Mixing Methods for Quick Bread• Biscuit Method for Biscuits and Scones

– Mixing Method

• Fat cut into the flour to the proper size

• Liquid added in the proper amount and mixed minimal

• Once dough is formed, sheet out and portion

• Allow to rest for 20 minutes before baking

• Over-mixing

CHAPTER

11

Mixing Methods for Quick Bread• Creaming Method for Biscuits and Scones

– Ingredient Function

• Similar to the Biscuit method

• Less solid fat than the Biscuit method

– Mixing Method

• Fat and sugar are incorporated to smooth phase

• Liquid ingredients are added slowly

• Sifted dry ingredients are added and mixed to an incorporation

CHAPTER

11

Mixing Methods for Quick Bread• Blending Method for Muffins, Loaf Cakes and

Scones

– Also known as “Muffin Method”

– Same principle applies to pancakes, crapes and waffles

CHAPTER

11

Mixing Methods for Quick Bread• Blending Method for Muffins, Loaf Cakes and

Scones

– Ingredient Functions

• Bread or pastry flour

• Fat in liquid phase

• Sugars

• Chemical leavening agents

CHAPTER

11

Mixing Methods for Quick Bread• Blending Method for Muffins, Loaf Cakes and

Scones

– Mixing Method

• Combine liquid ingredients

• Sift dry ingredients

• Combine the two together

• Keep the mixing minimal

• Fold in any additional ingredients

CHAPTER

11

Mixing Methods for Quick Bread• Creaming Method for Muffins, Coffee Cake

and Loaves

– Ingredient Functions

• Solid Fat

• Sugar

• Pastry flour

• Sugars

CHAPTER

11• Creaming Method for Muffins, Coffee Cake

and Loaves

– Mixing Method

• Cream the fat and sugar

• Slowly add the eggs

• Add other liquid ingredients, mix thoroughly

• Combine sifted dry ingredients, mix to an incorporation

Mixing Methods for Quick Bread

CHAPTER

11

Make-up Processes for Quick Breads

• Scones

– Sheet out to 3/4” thick

– Cut with pastry cutter or a knife

– Alternatively, press 1kg dough into an 8” ring, then cut into 8 equal pieces

– Place the portioned scones and egg wash, garnish with sugar

CHAPTER

11

Make-up Processes for Quick Breads

• Scones Made with Frozen Fruits (Blueberries)

– Place 450g plain dough into an 8” ring

– Spread 50g frozen blueberries

– Place 450g dough on top, round off

– Spread 50g frozen blueberries, gently press in

– Remove the ring and cut into 8 wedges

CHAPTER

11

Make-up Processes for Quick Breads

• Biscuits

– Knead dough lightly

– Sheet the dough down to ¾” thick

– Portion with floured pastry cutter

– Place portioned biscuit on a sheet pan, then eggwash

CHAPTER

11

Make-up Processes for Quick Breads

• Muffins

– Line the muffin pans with paper cups or spray with non-stick spray.

– Creamed muffin batter – fill up one-half of each tin

– Blended muffin batter – fill up ¾ of each tin

– Once portioned, garnish the muffins and bake

• Loaf Cakes

– Similar to Muffins

– Portion by weight

CHAPTER

11

Make-up Processes for Quick Breads

• Coffee Cakes

– Spray pans with non-stick spray

– Fill the pan with first portion of batter

– Spread filling (jam, fruits) evenly

– Spread the second portion of batter

– Finish with streusel if required

• Sheet Pan Applications

– For coffee cake and cornbread

– Line the pan with parchment paper

– Deposit batter

CHAPTER

11

Baking Quick Breads• Baking time and temperature varies by

product type and size

• Determine the doneness by pressing the center of the pastry or by inserting a cake tester

• Remove loaf cakes and muffins from pan 10-15 minutes after baking

CHAPTER

11

Production of Biscuits and Scones

• Scones and biscuits may be made up and frozen

• Storage of Quick Breads

– Baked quick breads can be stored frozen

– Cool completely before wrapping in plastic

CHAPTER

11

Conclusion• Key points of Quick Bread production:

– Attention to gluten development

– Understanding the properties of chemical leavening agents

– Some work can be do out of the freezer for easier scheduling and work organization