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.