1. CHAPTER 31 QUICK BREADS
Gilbert Noussitou 2010

2. 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

3. Quick Breads
Gilbert Noussitou 2010

4. 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

5. Mixing Methods Biscuit method Muffin method Creaming method
Gilbert Noussitou 2010

6. 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

7. Cutting in the Fat
Gilbert Noussitou 2010

8. 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

9. Portioning the Batter
Gilbert Noussitou 2010

10. 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

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

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

13. 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