Banana Bread

Biscuits

Waffles

Scones

Pancakes

Soda Bread

QUICK BREADS
Chef Michael Kukoski

Lecture

Background Information
Types of quick breads before baking
(Batters and Doughs)
Ingredients and their Functions
Mixing Methods
Step by Step Muffin Production
Q n A

Definition

Quick Breads- A type of bread made

from quick-acting leavening agents, such
as baking powder. Besides the main
ingredients spices, nuts, and fruit are
added to alter flavors.
Quick breads can be

Savory or sweet.
Served warm or cold.

History/Background of Quick Breads

About 150 years ago

Quick compared to yeast (traditional)
Ammonium Carbonate
Pearlash (Potash)

CO2

Bread rises

Baking Soda

Have bread/cake texture

Tender
Easy to produce and can be made
quickly

Types

Three types of quick breads that produce

different textures in the end product.

Quick
Breads

Amount of
Flour

Amount of
Liquid

Consistenc
y

Biscuits
(soft
doughs)

3 parts

1 part

Sticky,
pliable

Pancakes
(Pour
Doughs)

1 part

1 part

Thin, pours

Muffins &
Fritters
(drop
batters)

2 parts

1 part

Thick, forms
in drops

Rolled
out
biscuit
dough
Pancake
batter
poured
out of
dispens
er
Muffin
drop
batter

Soft Doughs

Thick consistency
Rolled out
Mix Ingredients only until they are
blended. STOP!
Soda Bread dough
Biscuit dough
Scone dough
DO NOT DO NOT overmix

When properly mixed, soft doughs are just combined and the dry
ingredeints are just moistened. Stop before it looks like a solid

Pour Batters
Pour batters are can range in
consistency.
Poured from mixing bowl to a frying
pan, loaf pan, or muffin pan.
Ex. Pancakes, Muffins, etc
Thick, pours
to
Very thin and runny
slowly

Drop Batter

Thick
Needs to scraped from bowl portioned
with and ice cream scoop.

Chocolate oatmeal cookies

Drop batters thick consistency does

not run

Drop batter is used in quick breads and the production of

some cookies.

Ingredients In Quick Breads

Flour-hard and soft wheat

flours
Eggs-large whole eggs
Fat- usually shortening or
oil
Sugar- granulated
(confectioners)
Salt- Morton's iodized salt
Leavening Agents- Double
acting baking powder
baking soda
Liquid- Milk

Ingredients in Quick Bread:

Flour
Provides structure and a foundation.
A combination of hard and soft wheat
flours is best.
Can provide flavor and texture
Other Grains used: Bran, Corn meal,
Soft (cake)
All Purpose
oatmeal
flour
Hard (bread)

flour

Ingredients in Quick Bread:

Eggs

Adds volume
Adds
structure.
Provides
natural
leavening.
Besides
texture eggs
add Color,
Richness,
and flavor

Farm fresh large brown

whole eggs

Ingredients in Quick Bread:

Fat

Keeps product moist and tender.

It adds in creaming or mixing

All Purpose
Shortening

Vegetable Oil

Ingredients in Quick Bread:

Sugar

Most of the formulas

call for Granulated.
Other sugars
include molasses
and brown sugar.
Different sugars add
sweetness, improve
flavor, and adds to
color.
Aids in creaming.

Granulated sugar

Brown
Sugar

Molasses

Ingredients in Quick Bread:

Salt

Strengthens gluten

Created by mixing flour and a liquid

Adds flavor

Ingredients in Quick Bread:

Liquid

Usually milk
Adds Moisture
Allows dry
ingredients to
dissolve into liquid.
Creating a well
blended batter or
dough.
Helps create gluten
when mixed with
flour.

Ingredients in Quick Bread: Leavening

Agents

Help leaven or give rise to the

quick bread. Creates Carbon
Dioxide.
Leavening agents will not work it
to much gluten is developed.
Overmixing.
Do not use old leavening agents.
Leavening agents lose 10% of
Baking powder and
baking soda
their potency each month.
Baking soda needs moisture and
an acid to work.
Baking powder has acid in it.
Cream of Tatar.

Mixing Quick Breads

Mixing time effects texture. Very
Important!
Normal
Overmixed
Undermixing

Lumpy batter
Dry Pockets of
flour

Overmixing
Overdevelops gluten
Makes batter stringy and
elastic
End product is tough
End product has large
irregular holes
Tunneling occurs when
overmixing

Apple upside down cake

Tunnels
Tough
crumb

Mixing Methods (1 of 3):

Biscuit

Cut fat into dry ingredients.

Overmixed= slate
biscuits

Fat and dry resemble

cornmeal

Then add liquid ingredients.

Knead until dry ingredients
are absorbed.
When mixed just enough
end product is flaky.

Proper kneading=
Flaky

Mixing Methods (2 of 3):

Blending

Combine all the liquid, sugar, liquid fat, and

eggs at once.
Add dry.

Combined liquid, sugar, liguid fat,

and eggs. Now adding dry
ingredients.

Blending until the dry ingredients are moist

Used in Muffins, loaf breads, fruit bread,
pancakes, and waffles.

Mixing Methods (3 of 3):

Creaming

Using a paddle on
low speed cream
together pre-softened
shortening and sugar.
Light and fluffy.
Add eggs on at a
time.
Alternate adding dry
and liquid
ingredients.
Makes a cake-like

Creaming fat and

sugar

Add eggs

Alternate dry and liquid

Muffins Overview

Muffins are served at breakfast lunch and

sometimes dinner.
Quality muffins are uniform in shape and
size. Maintain an even crumb. Golden
crust.
Flavor is altered with the addition fruits or
nuts. Muffin should be sweet with no after
taste

Production: Scale/ Mixing

Muffins

M.E.P./ Scale
Mixing methods used in muffin production
are either blending or creaming.
Mixing method determines texture.
Blending method= allows batter to be
interchangeable.
Creaming method= makes a cake-like
texture.

Production: Dividing Muffins

From mixing bowl to muffin

pan

Scrape downward from

outer edge. Prevents
overmixing.
Make sure portions are
even.
Greased muffin pans half
full.
The use of paper cups
provides a moist, tender
exterior. Crust forms

Lemon poppy seed muffins being

divvied with potion scooper

Muffin
pan
filled
way
with
out
paper
liners

Production: Baking Muffins

Muffin batter can be refrigerated for 3 days. Frozen

for 2 weeks in pan.
Batter will lose volume as time goes on.
Muffins are typically baked at 385 degrees Fahrenheit
to 400 degrees Fahrenheit.
Before
baking muffins can
be topped with
Streussel
Nuts
Sugar

Bake muffins for proper time. To test for doneness by

pressing muffin, it should spring back. Golden brown.

Production: Cooling &

Serving

Let muffin pans cool on wire rack until

muffins are warm.
Invert pan so warm muffins come out.
Tap.
Serve muffins the day of baking.

Cooling on wire rack

Served with Jam

What To Look For In a Quality Muffin

Appearance

Color

Golden brown

Texture

Uniform, round, dome top

Even crumb, tender, moist, NO tunnels

Flavor

Sweet, no bitter after taste

Production: Beware!
Common Mistakes
Mixing time is essential to achieving the
proper texture in quick breads.
Doughs made with the biscuit method do not
to rise when the dough is over worked or it is
rolled out to many times.
Undermixing= pockets of dry ingredients.
Cream butter and sugar into a consistent
light,fluffy mixture.
Uniform dividing

Review
Quick Breads- A type of bread made from quick-acting leavening
agents, such as baking powder.
Three types of quick breads that produce different textures in the end
product.
Ingredients:

Flour=Structure
Eggs=volume + structure
Fat=tenderizer
Sugar=flavor + color (creaming)
Salt= flavor + strength (gluten)
Leavening agents= rise
Liquid= moisture (gluten)

Drop and Pour batters, soft doughs

Three Mixing methods
Muffin Production
Quality Muffins

Questions, Concerns, or
Conundrum

Any questions before we produce our

own quick breads?