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    Quick Bread Lecture

    Uploaded by

    Ma. Rochelle Cabrales
    Quick breads are breads that are quick to make as they require little gluten development and use chemical leaveners like baking powder or soda instead of yeast. There are two main types of quick bread mixtures - soft doughs that are 1/3 flour to liquid and pour batters that are equal flour to liquid. Key ingredients include flour, chemical leavening agents, salt, milk or eggs for richness and fat for tenderness. There are three main mixing methods - biscuit, muffin and creaming. Popovers are a special type of quick bread made from a thin batter that puffs up dramatically in the oven due to steam from eggs.

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    Quick Bread Lecture

    Uploaded by

    Ma. Rochelle Cabrales
    273 views13 pages
    Quick breads are breads that are quick to make as they require little gluten development and use chemical leaveners like baking powder or soda instead of yeast. There are two main types of quick bread mixtures - soft doughs that are 1/3 flour to liquid and pour batters that are equal flour to liquid. Key ingredients include flour, chemical leavening agents, salt, milk or eggs for richness and fat for tenderness. There are three main mixing methods - biscuit, muffin and creaming. Popovers are a special type of quick bread made from a thin batter that puffs up dramatically in the oven due to steam from eggs.

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    Quick_Bread_Lecture

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    Quick breads are breads that are quick to make as they require little gluten development and use chemical leaveners like baking powder or soda instead of yeast. There are two main types of quick bread mixtures - soft doughs that are 1/3 flour to liquid and pour batters that are equal flour to liquid. Key ingredients include flour, chemical leavening agents, salt, milk or eggs for richness and fat for tenderness. There are three main mixing methods - biscuit, muffin and creaming. Popovers are a special type of quick bread made from a thin batter that puffs up dramatically in the oven due to steam from eggs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    273 views13 pages

    Quick Bread Lecture

    Uploaded by

    Ma. Rochelle Cabrales
    Quick breads are breads that are quick to make as they require little gluten development and use chemical leaveners like baking powder or soda instead of yeast. There are two main types of quick bread mixtures - soft doughs that are 1/3 flour to liquid and pour batters that are equal flour to liquid. Key ingredients include flour, chemical leavening agents, salt, milk or eggs for richness and fat for tenderness. There are three main mixing methods - biscuit, muffin and creaming. Popovers are a special type of quick bread made from a thin batter that puffs up dramatically in the oven due to steam from eggs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    The key takeaways are that quick breads require little gluten development and use chemical leaveners like baking powder and soda. They are also quick to prepare and mix.

    The three mixing methods for quick breads are the biscuit method, muffin method, and creaming method.

    The main ingredients in quick breads are flour, which forms structure; salt, which improves flavor; leavening agents like baking powder and soda to release carbon dioxide; and other ingredients like milk, fat, and eggs which add flavor, richness, color, and tenderness.

    Quick Breads

    Quick Bread Basics


    • Quick breads are quick to make.
    • Leavened by chemical leaveners
    and steam.
    • Little gluten development is
    required.
    • Mixing takes a short time.
    QUICK BREAD DOUGH MIXTURES
    • Soft doughs:
    – has 1/3 as much liquid as flour (1part liquid to 3 parts flour)
    • Examples: biscuits, doughnuts, scones

    • Batters:
    – Pour batters: equal amounts of flour to liquid (1:1)
    • Examples: waffles, pancakes and popovers
    – Drop Batters: twice as much flour as liquid (1:2)
    • Examples: muffins, nut breads, coffee cakes
    INGREDIENTS AND FUNCTIONS
    • Flour • Chemical Leavening Agents
    – Forms structure when gluten – Baking Powder
    develops from water and flour • Double acting, reacts with heat and liquid

    mixture • Made of soda, acid and fillers

    – Gluten traps air so bread can – Baking Soda


    • Must use with an acidic ingredient
    increase in volume
    • Milk
    • Salt
    – Improves flavor – Contributes flavor and
    browning
    • Leavening agents
    • Fat
    – Enable breads to release
    – Tenderness
    carbon dioxide
    • Egg
    – Adds color and richness
    GLUTEN DEVELOPMENT
    • Only slight gluten development is desired in quick breads.
    • Tenderness is a desirable quality rather than the chewiness
    of yeast breads.
    • Tunneling is a result of over mixing muffin batter. It
    creates large, elongated holes and toughness inside the
    muffins.
    GLUTEN DEVELOPMENT

    To make quick breads, there are three mixing


    methods:
    • Biscuit method: used for biscuits, scones.
    • Muffin method: used for muffins, pancakes.
    • Creaming method: used for muffins, loaf breads,
    and coffee cakes.
    BISCUIT METHOD
    1. Sift the dry ingredients into a bowl
    2. Cut in the shortening.
    3. Combine the liquid ingredients in another bowl
    4. Add the liquid to the dry ingredients by making a
    well.
    5. Knead dough lightly. (8-10 times)
    6. Roll out dough and cut into desired shape
    7. Bake on greased or parchment lined baking pan
    MUFFIN METHOD
    1. Sift together the dry ingredients in a bowl
    2. Combine the liquid ingredients in another bowl
    3. Add the liquids to the dry ingredients and mix just until
    all the flour is moistened.
    4. Grease or spray loaf pans or muffin tins or use paper
    liners
    5. Take care not to over-stir the mix as you portion it.
    6. Bake
    CREAMING METHOD
    1. Combine the fat, sugar, salt, and spices in the
    bowl of a mixer
    2. Cream until light
    3. Add eggs in two or three stages
    4. Stir together the dry ingredients in separate bowl
    5. Stir together the liquid ingredients in separate
    bowl
    6. Add the dry and liquid ingredients alternately
    into the creamed mixture.
    POPOVERS
    POPOVERS
    •Puffy bread product that looks like an over-sized muffin, with very thin,
    moist walls, somewhat hollow interior and a crispy brown crust.
    •The name of this quick-bread is derived from its behavior as it expands to
    such a degree that it "pops over" the sides of its container.
    •Made from the thinnest of all quick-bread batters with a liquid to flour
    ratio of 1:1.
    •They are leavened by eggs and steam in a batter of flour, milk and salt.
    •Mixed by the Muffin Method, followed by beating to make it smooth and
    free of lumps, giving popovers their characteristic chewy texture.

    •Popovers can be plain or flavored with herbs, spices, or cheese.


    MAKING POPOVERS

    1. Batter is poured into the cavities of a preheated special popover pan,


    meant to be twice the depth as those used to make muffins, and placed
    in a very hot oven (about 450 degrees F), where it quickly puffs up.
    2. The oven temperature is quickly lowered to around 375 to 350 degrees
    F, where the proteins coagulate, its structure sets and the final
    browning takes place.
    3. Egg proteins and starch from the flour provide structural strength.
    While fat from the eggs yolks(and, sometimes added butter), helps to
    make the popovers tender.
    4. NEVER open the oven door during baking. The rush of cool air will
    cause them to collapse. 
    CHARACTERISTICS OF POPOVERS
    • Good volume
    • Shell golden & crisp
    • Moist, Hollow Interior

    Alton Brown: Popover Sometime

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