1. © 2009 Cengage Learning. All Rights Reserved. Chapter 11 Quick Breads

2. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. Introduction Quick breads: a wide range of nonyeasted products Leavened by chemical agents Quick and inexpensive to produce

3. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. Description and Scope of Quick Breads Non-yeasted products –Muffins, scones, biscuits and coffee cake Leavened by chemical leavening and steam

4. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. Controlling the Development of Gluten Tender texture – desired characteristic Control gluten development through the mixing Over-mixing –Toughening of the crumb –Tunneling

5. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

6. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

7. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. The Role of Chemical Leavening Agents History of Chemical Leavening Agents –Carbonates of Soda –Potash –Alum –Baking ammonia

8. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

9. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

10. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

11. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

12. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

13. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

14. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

15. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

16. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. Mixing Methods for Quick Bread Creaming Method for Muffins, Coffee Cake and Loaves –Ingredient Functions Solid Fat Sugar Pastry flour Sugars

17. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

18. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

19. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

20. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

21. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

22. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

23. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

24. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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

25. CHAPTER 11 © 2009 Cengage Learning. All Rights Reserved. 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