Chapter 11 Quick Breads Introduction Quick breads a

Chapter 11 Quick Breads

Introduction • Quick breads: a wide range of nonyeasted products • Leavened by chemical agents • Quick and inexpensive to produce CHAPTER 11

Description and Scope of Quick Breads • Non-yeasted products – Muffins, scones, biscuits and coffee cake • Leavened by chemical leavening and steam CHAPTER 11

Controlling the Development of Gluten • Tender texture – desired characteristic CHAPTER 11 • Control gluten development through the mixing • Over-mixing – Toughening of the crumb – Tunneling

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 p. H of the batter • Exact measurement is required CHAPTER 11

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 CHAPTER 11

The Role of Chemical Leavening Agents • History of Chemical Leavening Agents – Carbonates of Soda – Potash – Alum – Baking ammonia CHAPTER 11

The Role of Chemical Leavening Agents • Chemical Leavening Agents and p. H Balance CHAPTER 11 – Lower p. H relaxes gluten – Higher p. H tightens gluten – Baking soda: p. H 8. 0 – Acidic ingredients: honey, molasses, cocoa powder, cream of tartar

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

Mixing Methods for Quick Bread • Creaming Method for Muffins, Coffee Cake and Loaves – Ingredient Functions • Solid Fat • Sugar • Pastry flour • Sugars CHAPTER 11

Mixing Methods for Quick Bread • 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 CHAPTER 11

Make-up Processes for Quick Breads • Scones – Sheet out to 3/4” thick – Cut with pastry cutter or a knife – Alternatively, press 1 kg dough into an 8” ring, then cut into 8 equal pieces – Place the portioned scones and egg wash, garnish with sugar CHAPTER 11

Make-up Processes for Quick Breads • Scones Made with Frozen Fruits (Blueberries) – Place 450 g plain dough into an 8” ring – Spread 50 g frozen blueberries – Place 450 g dough on top, round off – Spread 50 g frozen blueberries, gently press in – Remove the ring and cut into 8 wedges CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

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 CHAPTER 11

Conclusion • Key points of Quick Bread production: CHAPTER 11 – 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