QUICK
BREADS
Presented by: Jessa Mel Licop
Jennie Jane Jalac
Jethro Jabal
Dhenzel Ricohermoso
WHAT IS QUICK BREADS?
Quick breads are bread type products that are leavened with
baking powder and baking soda instead of yeast. The name
quick bread comes from the fact that these items can be
baked immediately in contrast to the long rising times that
yeast breads need to go through.
CHEMICAL LEAVENING
AGENTS
• Quick breads are made with chemical leavening agents, principally
baking soda and baking powder. This sets them apart from breads
that are made with yeast and require additional time for
fermentation and proofing.
• Chemical leavening agents release gases through chemical reactions
between acids and bases contained in the formula. These gases form
bubbled or air pocket throughout the dough or batter.
BAKING SODA
• Sodium bicarbonate is more commonly known as
household baking soda. Baking soda is an alkaline
compound which releases carbon dioxide gas if
both an acid and moisture are present.
• Acids commonly used with baking soda are
buttermilk, sour cream, lemon juice, honey,
molasses and fruits high in acid such as citrus.
BAKING POWDER
• Is a mixture of sodium bicarbonate and one
or more acids, generally cream of tartar
and/or sodium aluminum sulfate.
• It also contains a starch to prevent lumping
and balance the chemical reactions.
BAKING POWDER
There is two types of baking powder; single-acting and
double-acting.
• Single-acting baking powder require only the
presence of moisture to start releasing gas. The eggs,
milk, water or other liquids in the formula supply this
moisture. As with baking soda, products using single-
acting baking powder must be baked immediately.
BAKING POWDER
• Double-acting baking powder, there is a small release
of gas upon contact with moisture and a second,
stronger release of gas when heat is applied. Products
made with double-acting baking powder need not be
baked immediately but can sit for a short time
without loss of leavening ability.
BAKING AMMONIA
• is also used as a leavening agent and to add crispness to
some baked goods, primarily cookies and crackers. Baking
ammonia releases ammonia and carbon dioxide very rapidly
when heated. The strong odor it releases as it bakes
dissipates once the product is cooked above 140°F (60°C). It
is suitable for low-moisture products with large surface
areas that are baked at high temperature, such as crackers
and biscotti. Consequently, it is rare used in quick breads.
PURCHASING AND STORING
• Purchase chemical leaveners in the smallest unit appropriate for your
operation. Although a large can of baking powder may cost less than
several small ones, if not used promptly the contents of a larger
container can deterioate, causing waste or unusable baked goods.
• Chemical leavening agents should always be kept tightly covered.
Not only is there a risk of contamination if left open, but they can also
absorb moisture from the air and lose their effectiveness.
MIXING METHODS
Quick breads are generally mixed by the biscuit method, the
muffin method or the creaming method. The mixing method
employed is directly related to the type and consistency of fat
used in the formula.
MIXING METHODS
MIXING
FAT RESULT
TECHNIQUES
Biscuit Method Solid (chilled) Flaky dough
Liquid (oil or melted Soft, tender,
Muffin Method
butter) cakelike texture
Softened (room Rich, tender,
Creaming Method
temperature) cakelike texture
BISCUIT METHOD
The biscuit method is used for biscuits, shortcakes and
scones and is very similar to technique used to make
flaky pie doughs.
RECIPES
Scones Biscuits Shortcake
MUFFIN METHOD
When preparing baked goods by the muffin method, the goal is to produce a
tender product with an even shape and an even distribution of nuts, fruits or other
ingredients.
RECIPES
Muffins Loaf Breads Cornbread
CREAMING METHOD
• This method is comparable to the mixing
method used for many butter cakes. The
softened fat and granulated sugar should be
properly creamed to incorporate air, which
will help leaven the product as it bakes.
RECIPES
Muffins
TROUBLESHOOTING FOR
MUFFINS AND
QUICKBREADS
Although tender quick breads are easy to prepare, skilled handling
ensures consistent results. Scale ingredients carefully. Use fresh
chemical leavening in the proper quantities. Preheat the oven to the
desire temperature before mixing. Avoid overmixing quick-bread
batter when panning so as not to toughen the products. Pans for quick
breads should be well greased. Muffin pans may also be lined with
paper liners to ease removal from pans.
Problem Cause Solution
Chemical leaveners not properly
Sift chemical with dry ingredients
Soapy or bitter flavor mixed into batter
Adjust formula
Too much baking soda
Do not mix until smooth; mix only until
Elongated holes ( funneling) Overmixing
moistened
Too much sugar Adjust formula
Crust too thick
Oven temperature too low Adjust oven
Flat top with only a small peak in center Oven temperature too low Adjust oven
Cracked, uneven top Oven temperature too high Adjust oven
Old batter Bake promptly
No rise, dense product Damaged leavening agents Store new chemicals properly
Overmixing Do not overmix
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