© 2009 Cengage Learning. All Rights Reserved. Chapter 11 Quick Breads.
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Transcript of © 2009 Cengage Learning. All Rights Reserved. Chapter 11 Quick Breads.
Chapter 11
Quick Breads
CHAPTER
11
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
• Control gluten development through the mixing
• Over-mixing
– Toughening of the crumb
– Tunneling
CHAPTER
11
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
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 pH Balance
– Lower pH relaxes gluten
– Higher pH tightens gluten
– Baking soda: pH 8.0
– Acidic ingredients: honey, molasses, cocoa powder, cream of tartar
CHAPTER
11
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• 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
CHAPTER
11
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
CHAPTER
11
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
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:
– 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