Content • Introduction • Types of Quick Breads • Basic Ingredients • Common Equipment, Tools and Utensils • Common Quick Bread Methods • Muffin Method • Biscuit Method/Pastry Method • Creaming Method • Characteristics of Quality Quick Breads • Quick Bread Making Faulty, Causes and Prevention INTRODUCTION Introduction • “Quick” in the name Quick Bread refers to the only short time required to make the products. • No extra waiting period of yeast fermentation. • No extra kneading for gluten development. • Leavening agents used are other than yeast. • Chemical Leavening Agents: • Baking Powder. • Soda Bicarbonate. • Does not require gluten development as it will make the products go tough. • Quick Bread is a product in between bread and cake. • Neither light and soft like bread nor tender and moist like cakes. TYPES OF QUICK BREADS Types of Quick Breads Quick Breads
(1) (2) Batter Soft Dough
Can be Pour Batter or The dough is not elastic
Drop Batter depending or firm like bread dough on the product. and pastry dough.
Example: Example:
1. Muffins 1. Scones/Biscuits 2. Banana Bread 2. Soda Bread Types of Quick Breads Batter - Muffins
Soft Dough - Scones
BASIC INGREDIENTS Basic Ingredients
Flour Chemical Leavening Agent
Eggs Sugar
Liquids
Lipids Ingredients
Flour Specification Function Storage • White wheat flour for most of • Building structure of • Cool and dry place. Quick Breads. the products. • Preferably air-tight • All-purpose flour always • No gluten container. the easiest choice. development • Generally medium required. gluten/protein flour. Ingredients Chemical Leavening Agent Specification Function Storage • Baking Powder for general • As leavening agent. • Cool and dry. recipes. • Preferably air-tight • Soda Bicarbonate for more container. acidic mixture or high sugar content. Ingredients
Lipids Specification Function Storage • Generally use liquid lipids. • Flavor - Butter • Refrigeration for • Vegetable oil. • As moisture retainer. butter. • Butter gives better flavor. • Shortens/lubricates • Lidded container for • But almost always melted gluten development margarine and oil in and mixed in the recipe. for more tender room temperature. • Margarine as substitute quick breads. for cost effective option. Ingredients
Sugar Specification Function Storage • Castor sugar is primary option. • Act mainly as flavor • Lidded container • Other type of sugar may be although most quick • Air-tight container used as recipe calls for specific breads are not really • Room temperature kind. that sweet. • Brown sugar • As moisture retainer. • Honey • Palm sugar, etc. Ingredients
Liquids Specification Function Storage • Liquids may be plain water, milk, • Binder for all • Refrigerated. buttermilk, cream, yogurt and ingredients. others according to specific • Flavor enhancer recipe. (dairy products). • Each will affects the overall • Moisture flavor and slight texture differences. Ingredients
Eggs Specification Function Storage • Generally use large size eggs. • Binder for all • Refrigerated. • Fresh eggs preferably. ingredients. • Room temperature • Texturizer. prior of using. • Nutritional value addition. Ingredients • Supportive ingredients (Optional and Additives) • Flavoring • Salt • Balances out the overall flavors of end products. • Flavor variations • Basic recipes of quick breads are addaptives for other flavoring ingredients like: • Fruits • Nuts • Essences/Extracts COMMON EQUIPMENT, TOOLS AND UTENSILS Common Equipment, Tools and Utensils Baking Oven
Oven • Baking sheet/pan Baking Sheet • Mixing bowl • Measuring tools • Spatula/Scraper Spatula/Scraper Mixing Bowl Measuring Tools Common Equipment, Tools and Utensils Rolling Pin • Miscellaneous: • Rolling pin • Cookie cutter • Ice cream scoop
Ice Cream Scoop
Cookie Cutter COMMON QUICK BREAD METHODS Common Quick Bread Methods • Generally, there are 3 Methods in making quick breads: • Muffin Method • Mixing ingredients by Wet - Dry category before mixing both together. • Usually used to make muffins. • Biscuits Method/Pastry Method • Similar to Rub-in method. • Fat (butter) cut/rub into flour before addition of other wet ingredients until it can be formed into soft dough. • Usually used to make scones or biscuits. • Creaming Method • Similar to cake making. • Creaming fat (butter) with sugar before incorporating the rest of ingredients alternating 3 batches of dry and 2 batches of wet. Starting with dry and nd with dry • Can be used for both batter and soft dough mixture if the recipe uses solid fat like butter or margarine. CHARACTERISTICS OF QUALITY QUICK BREADS Characteristics of Quality of Quick Breads • Texture • Tender crumbs. • Slightly drier than cakes. • Thin but rough-textured skin (muffin). • Should be domed in shape. • Color • Depending on the flour and other ingredients used, breads should be golden brown in color of a perfectly baked ones. • The use of deeper color ingredients like whole wheat flour, brown sugar, or spices like cinnamon powder may deepen the color of baked crusts. • Egg wash and other glazes may affect differently on the color. • Flavor • Basic Quick Breads are not strong in its flavor hence the additional flavors like fruits, spices and nuts. • Aroma • Quick Breads should have toasty aroma in general. • Additional of other flavors or spices may be changed accordingly. QUICK BREADS FAULTY, CAUSES AND PREVENTION Quick Breads Faults, Causes and Prevention Faults Probable Causes Prevention Collapsed muffin top • Flour too weak. • Use medium strength • Not enough leavening or pastry flour. agent. • Use correct and • Oven too hot. appropriate amount of leavening agent. • bake accordingly in correct temperature for enough time.
Tunneling • Over mixed • Mix until all ingredients
• Too many gluten had just combined. developed • It's okay to leave bits of flour lumps not properly mixed just to avoid gluten development. Quick Breads Faults, Causes and Prevention Faults Probable Causes Prevention Irregular shape. • Soft dough too wet. • Make sure to have soft • Flour too weak. dough not wet or batter if • Oven temperature too soft dough consistency low is required. • use medium or pastry flour. • Preheat oven at correct temperature and bake in correct time.
Raw interior/under cooked • Baked for short duration. • Make sure the duration • Oven temperature too of baking is followed. low. • Preheat oven to correct • Scones are too thick. temperature and bake accordingly. • Do not roll and cut scones too thick. END OF TOPIC Credits 1. Professional Baking (7th ed.) Wayne Gisslen 2. https://thehobbeehive.com/2011/02/22/reci-bee-the-secret-to-bee-utiful-baking/ 3. https://www.williams-sonoma.com/products/round-cookie-cutter-set/ 4. https://lacer.wordpress.com/2015/05/14/on-the-menu-ham-cheese-and-leek-scones/ 5. https://www.yelp.ca/biz_photos/life-of-pie-ottawa-2?select=EFF88tDZnrC7pzSdOE1scw
