Chapter 6

Quick Breads

On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458

On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458

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.

• Since baking soda starts leavening immediately, goods must be baked at once.

On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458

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 © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458

Mixing Methods

• Quick breads are generally mixed by the biscuit, muffin or creaming method.

On Baking © 2005 Pearson Education, Inc.Labensky et al. Upper Saddle River, New Jersey 07458

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.

• The bakeshop can customize a basic batter by adding fruits, nuts and seasoning of their own choice.