Chapter 6 Quick Breads Chemical Leavening Agents Quick

Chapter 6 Quick Breads

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. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

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. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Mixing Methods • Quick breads are generally mixed by the biscuit, muffin or creaming method. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Troubleshooting Muffins and Quick Breads On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

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. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.