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Quick bread

Quick bread is any bread leavened with leavening agents other than yeast. Quick breads include many cakes, brownies and

cookiesas well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Leavening process

During the chemical leavening process, agents (one or more food-grade chemicalsusually a weakacid and a

weakbase) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon

dioxide,hence increasing the baked good's volume and producing shape and texture.[4]Yeast breads often take hours to

rise. The baked good's outcome texture can vary greatly based on external factors such as temperature. However, breads

made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer

and lighter.

Examples of such agents include a weakbase, such as baking soda (sodium bicarbonate) plus a weakacid, such

ascream of tartar,lemon juice or cultured buttermilk, to elicit anacidbase reaction that releasescarbon dioxide.(Quick

Bread leavened specifically with sodium bicarbonate is often calledsoda bread).Baking powder can also be used as i

contains an acid and a base and simply needs a liquid medium in which to react .[4]

Other leavening agents are egg whites

beaten to form stiff peaks as in the case of many waffle recipes, and steam, in the case ofcream puffs.Nevertheless, in a

commercial process, designated chemical leavening acids and bases are used to make gas production consistent and

controlled.[4]

Examples of acidbase combinations include:[1]

Leavening acids Leavening bases

Citric acid

Tartaric acid

Glucono delta-lactone (GDL)

Potassium bicarbonate

Ammonium bicarbonate

Sodium bicarbonate

Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil)

and liquid such as milk. Ingredients beyond these basic ingredients are included for variation in flavor and texture .[5]

The

type of bread produced is variable based predominantly on the method of mixing, the major flavoring, and the ratio of

liquid in the batter. Some batters are thin enough to pour, and others thick enough to mold into lumps.

Dough consistency

Quick breads also vary widely in the consistency of their dough or batter.[10] There are four main types of quick bread

batter: pour batter, drop batter, soft dough and stiff dough.

Pour batters, such as pancake batter, have a liquid to dry ratio of about 1:1 and so pours in a steady stream. Also called a

"low-ratio" baked good.

Drop batters, such as cornbread and muffin batters, have a liquid to dry ratio of about 1:2.

Soft doughs, such as many chocolate chip cookie doughs, have a liquid to dry ratio of about 1:3. Soft doughs stick

significantly to work surfaces.

Stiff doughs, such as pie crust and sugar cookie doughs, have a liquid to dry ratio of about 1:8. Stiff doughs are easy to

work in that they only minimally stick to work surfaces, including tools and hands. Also called "high-ratio" baked good.

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