Quick Breads Chapter 6 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd...

Quick BreadsQuick Breads

Chapter 6

Sarah R. Labensky, Priscilla Martel and Eddy Van Damme

On Baking 3On Baking 3rdrd edition edition

Book TitleAuthor name

© 2012 by Pearson Higher Education, IncUpper Saddle River, New Jersey 07458 • All Rights Reserved

On Baking, 3eSarah R. Labensky, Priscilla R. Martel, Eddy Van Damme


Chapter Overview

• After studying this chapter, you will be able to:– understand and use chemical leavening agents

properly– prepare a variety of quick breads using the biscuit

method, muffin method and creaming method– prepare a variety of griddlecakes





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.






• Baking soda or sodium bicarbonate is an alkaline compounds (base), which releases carbon dioxide gas if both an acid and moisture are present.– Acids are commonly added to the formula

• Buttermilk, sour cream, lemon juice, vinegar, honey, molasses and fruits high in acid

– Batters and doughs with baking soda as leavening need to be baked immediately






• Baking powder is a mixture of sodium bicarbonate and one or more acids in the form of an acid salt.

• 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.





Mixing Methods

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





Troubleshooting Muffins and Quick Breads





Griddlecakes

• Are breads cooked on a heated griddle:– Pancakes– Waffles





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.

Quick Breads Chapter 6 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd...

Documents

Transcript of Quick Breads Chapter 6 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd...