1. Quick Breads Chapter 6 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition

2. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Chapter Overview After studying this chapter, you will be able to: –understand and use chemical leavening agents properly –prepare a variety of quick breads using the biscuit method, muffin method and creaming method –prepare a variety of griddlecakes

3. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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. Because baking soda starts leavening as soon as it is moistened, goods made with it must be baked at once.

4. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Chemical Leavening Agents Baking soda or sodium bicarbonate is an alkaline compounds (base), which releases carbon dioxide gas if both an acid and moisture are present. – Acids are commonly added to the formula Buttermilk, sour cream, lemon juice, vinegar, honey, molasses and fruits high in acid –Batters and doughs with baking soda as leavening need to be baked immediately

5. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Chemical Leavening Agents Baking powder is a mixture of sodium bicarbonate and one or more acids in the form of an acid salt. 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.

6. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Mixing Methods Quick breads are generally mixed by the biscuit, muffin or creaming method.

7. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Troubleshooting Muffins and Quick Breads

8. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Griddlecakes Are breads cooked on a heated griddle: –Pancakes –Waffles

9. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved 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. A basic batter can by customized by adding fruits, nuts and seasoning.