Chapter 6 Quick Breads

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Chemical Leavening Agents Baking powder is a mixture of sodium bicarbonate and one or more acids. 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.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing Methods Quick breads are generally mixed by the biscuit, muffin or creaming method.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Troubleshooting Muffins and Quick Breads

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme 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.