CHAPTER 31 QUICK BREADS Gilbert Noussitou 2010

Quick Breads Includes; biscuits, muffins, scones and quick loaf breads, coffee cakes, corn breads & griddlecakes Quick to make and quick to bake Made with chemical leavening agents s Gilbert Noussitou 2010

Quick Breads Gilbert Noussitou 2010

Chemical Leavening Agents Baking Soda (sodium bicarbonate) alkaline compound or base Produces carbon dioxide with moisture added Baking Powder (sodium bicarbonate + acid) Single-acting (tartaric acid) Double-acting (tartaric acid & sodium aluminum sulfate) Baking Ammonia (ammonia bicarbonate or carbonate) s Gilbert Noussitou 2010

Mixing Methods Biscuit method Muffin method Creaming method Gilbert Noussitou 2010

Biscuit Mixing Method Used for biscuits, shortcakes and scones and is very similar to the technique used to make flaky pie dough Produces a light, flaky and tender product Cut cold fat into dry ingredients Add liquid ingredients Knead the dough lightly Cut the biscuits Gilbert Noussitou 2010

Cutting in the Fat Gilbert Noussitou 2010

Muffin Method Cake-like products made in muffin tins or loaves Most common problem is over mixing Over mixing causes toughness and may cause holes to form inside the product (tunneling) Combined liquid fat with other liquids Sift dry ingredients together Add liquid ingredients to dry ingredients; stir until just combined Gilbert Noussitou 2010

Portioning the Batter Gilbert Noussitou 2010

Creaming Method Also used for many butter cakes Produces a fine, cake-like texture Less chance of over mixing because the higher fat content shortens the gluten strands and tenderizes the batter Mixing Method: Cream softened fat with sugar until light Add eggs gradually Add dry and liquid ingredients alternately Gilbert Noussitou 2010

Streusel Topping A crumble mixture of fat, flour, sugar, and sometimes nuts and spices, used to top baked goods Gilbert Noussitou 2010

Griddlecakes Pancakes Waffles (Described in Breakfast - Chapter 24) Gilbert Noussitou 2010

Troubleshooting Soapy or bitter flavour Elongated holes (tunnelling) Too much baking powder or not properly mixed Elongated holes (tunnelling) Over mixing Crust too thick Heat too low or too much sugar Cracked, uneven top Heat too high No rise or dense product Over-mixing, old batter or baking powder Gilbert Noussitou 2010