QUICK BREADS

KEY CONCEPTS
1. Quick bread are made with chemical leavening agents,
principally, baking soda and baking powder.
2. Quick bread are generally mixed by biscuit method the
muffin method or the creaming method.
3. Sodium bicarbonate is most commonly known as
household baking soda. Products from baking soda must
be baked at once before the carbon dioxide has a
chance to escape from the batter or dough. Acid
commonly used with baking soda are buttermilk, sour
cream, lemon juice, honey, molasses and fruits high in
acids such as citrus.
4. Baking powder is a mixture of sodium bicarbonate and
one or more acids generally cream of tartar and or
sodium aluminum sulfate.
 KEY CONCEPTS
There are two types of baking powder:
a. Single acting baking powder requires only the presence of
moisture to start releasing gas. The egg, milk, water, or other
liquid in the formula supply this moisture. It must be baked
immediately.
b. Double acting baking powder is more popular. There is small
release of gas when heat is applied. May not be baked
immediately.

5. Baking ammonia is also used as a leavening agent. To add

crispness in some baked products, primarily cookies and crackers.

6. Dough mixture for quick bread are generally of two types:

a. Soft doughs’ are used for biscuit. They are with a few
exception rolled out and cut into desired shape.
b. Batters may be either pour batters, which are liquid enough
to be poured or drop batters which are thick enough to be
dropped from a spoon in lumps.
MIXING AND PRODUCTION METHODS
The Biscuit Method is used for biscuit, short cakes and
scones and is very similar to the technique used to
make flaky pie dough. The dough is to create goal is to
create a baked good that is light, flaky and tender.

PROCEDURE:
1. Scale all ingredients at accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut the shortening using the paddle attachment or the
pastry knife attachment.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the
ingredients are combine and soft dough is formed. Do not
over mixed.
6. Bring the dough to the bench and knead it lightly by
pressing it out and folding it in half. Rotate the dough in
90˚ between folds.
7. Repeat this procedure 6 to 10 times or for about 30
seconds. The dough should be soft and slightly elastic but
not sticky. Over kneading toughens the biscuit
* The dough is ready for make up.
MIXING AND PRODUCTION METHOD
Muffins are any small cake like baked goods
made in a muffin tin. Batters for muffin and loaf
quick bread are generally interchangeable.

MUFFIN METHOD

PROCEDURE:
1. Sift the dry ingredients together.
2. Combine all liquid ingredients including
melted fat or oil.
3. Add the liquid to the dry ingredients and mix
just all the flour is moisten. The batter will
look lumpy. Be careful not to over mix.
4. Pan and bake immediately. The dry and
liquid mixture maybe prepared in advance
but once the mixture are combined the
batter should be baked without delay or
loose of volume may result.
MIXING AND PRODUCTION METHODS
The Creaming Method is comparable to the mixing
method used for many batter cake. Many batter cake
formulas may be baked in muffin pans and serve as
muffin.

PROCEDURE:
1. Combine the fat, sugar, salt, and milk powder in the
bowl of a mixer. Fitted with the paddle attachment.
2. Blend just to a smooth paste. Do not continue to cream
as this would make the biscuit too cake light in texture.
3. Add the eggs gradually and blend in thoroughly.
4. Sift together the flour, baking powder and other dry
ingredients.
5. Combine the liquid ingredients.
6. Add the sifted dry ingredients alternately with the
liquid. Do this as follows.
* Add ¼ of dry ingredients, mix just until blended in.
* Add 1/3 of the liquid, mix just until blended in.
* Repeat until all ingredients are used. Scrape down the
side of the bowl occasionally for even mixing.
 MAKE UP OF BISCUIT
PROCEDURE:
1. Roll out the biscuit dough into a sheet about ½
inch (1 cm) thick.
2. Cut into desired shape.
3. Place the biscuit ½ inch (1 cm) apart on grease or
paper line baking sheets.
4. If desired, brush the top with egg wash or milk to
aid browning.
5. Bake as soon as possible.

MAKE UP OF MUFFIN
PROCEDURE:
1. Muffin pan and loaf pans should be greased with
butter, shortening or commercial pan grease.
2. A portion scoop is useful tool ensuring uniform-
sized muffin.
3. Allow muffins and loaf bread to cool for several
minutes before attempting to remove it from the
pan.
4. Cool the finished product on a wire rack.
 MAKE UP OF CREAMING-METHOD
PRODUCTS

Panning and baking

procedure are the same
as those for quick bread
prepared with the muffin
method.
 QUICK BREAD MIXING TECHNIQUE

MIXING
TECHNIQUE FAT RESULT

Biscuit Method Solid (Chilled) Flaky dough

Liquid (Oil or Soft tender ,

Muffin Method
melted butter) cakelike texture

Creaming Soften, room Rich, tender,

Method temperature cakelike texture
TROUBLESHOOTING CHART FOR MUFFIN AND QUICK BREAD

PROBLEM CAUSE SOLUTION

Chemical Leaveners not properly
Soapy or bitter mixed into batter Sift chemical with dry
flavor ingredients
Too much baking soda
Elongated holes Do not mix until smooth, mix
Over mixing
(tunneling) only until moisten
Too much sugar Adjust formula
Crust too thick
Oven temperature too low Adjust oven

Flat top with only

small peak in the Oven temperature too low Adjust oven
center

Crack uneven top Oven temperature too high Adjust oven

Old butter Bake promptly

No rise, dent
Damage leavening agent Store new chemical properly
product
Over mixing Do not over mix