Fundamentals of Baking - Quick Breads

What is a quick bread?

The name comes from the fast chemical reaction that they get from the chemical leaving agents that they contains

- They take less time than yeast breads since no fermentation is involved

**In general quick breads rely on a combination of BOTH baking soda + baking powder and the incorporation of air into batter to maintain proper structure

Chemical leaving

The chemical of combination of chemicals that release gasses when mixed with a catalyst

Leavening agents

Compounds that cause a chemical reaction and release gas (CO2) causing baked goods to rise

- Acid + Base -> CO2

Catalyst

An agent that speeds up a chemical reaction

Chemical leaveners effect on baked goods

- After the chemical reaction takes place, the leaveners will produce a gas (Carbon Dioxide)

- The gas forms tiny bubbles in the batter/dough

- As the product gets hotter, those bubbles expand, and the starched and proteins gelatinize around them and thus lift up the batter

- Result = lighter + airier product that's more palatable

Baking Soda

Type of leavening agent

- Single acting

- Alkaline compound

- Reactions start as soon as the agents meets with acid

- If not immediately baked, the reaction could be lost

- Desired for flat breads and crackers

- Imcomplete leaveners

Baking powder

Type of leavening agent

- Double acting

- Mix of baking soda (alkali) and Cream of Tartar (acid)

- Reacts first to moisture and then again from the heat of the oven

- Product can sit out a little longer

- Complete leaveners

Bakers ammonia/ammonia bicarbonate

Type of leavening agent

- Used to add crispiness to a product

- Ammonia odor dissipates at 140 F

- used in flatbreads, crackers, and some cookies

Tunneling

Large tubular holes in muffins and cakes. This defect is caused by over mixing the batter

Streusel

A crumbly mixture of fat, flour, sugar, and sometimes spices or nuts that is used to top baked goods

Facts about Biscuit method

1) Fat lumps are a good thing -> creates flaky layers

2) Bigger butter lumps = more flaky + taller biscuit

Smaller butter lumps = shorter biscuits + cake-like texture

3) Keep dry and fat ingredients cold ideally. Butter easily breaks apart in cold flour.

4) Any liquid should be kept cold as to not fully incorporate nutter in the flour

Biscuit method procedure

1) Scale out ingredients

2) Sift dry ingredients together

3) Cut cold fat into flour

4) Mix in liquid ingredients until combined. Do not over ix, will result in a tough product

5) Roll to proper thickness desired for cutting

Make up of biscuit method products

1) Roll out dough to 1/2 - 3/4 in. thickness (even thickness throughout)

2) Cut into desired shapes and straight down

3) Place on parchment lined pans

4) Biscuits closer together = taller/softer sides

Biscuits further apart = shorter/crispier sides

5) Can be brushed with egg wash for browning effect

Muffin method facts

1) Any fat needs to be either a liquid or melted solid

2) Lumps are ok, since it's from cold milk solidifying the butter

3) DON'T over mix, only until ingredients are moistened

4) Need to go in oven as soon as batter is mixed. Vital to prepare muffin pan ahead of time.

5) Add in inclusions just before the batter is fully mixed. ALSO dust inclusions with small amount of flour to suspend product

Muffin Method procedure

1) Scale ingredients

2) Combine sifted dry ingredients

3) Combines liquid ingredients, including fats

4) Mix liquid to dry ingredients and mix only until combines

5) Portion, deposit, and bake

Make up of muffin method

1) Grease muffin/loaf pans or use parchment paper

2) Use a portion scoop to ensure even sizes

3) Wipe any spilled batter off pans or edge of muffin cup

4) Bake; cool

Higher heat for quick bread

Provides a peak

- Care needs to be taken to prevent the volcano effect from happening

Lower heat for quick breads

Provides a flat top

- Excessive moisture loss during the process

Volcao effect

When outsides are overbaked but the insides are still raw

- Caused by the batter being cold before baking

Creaming method (Quick breads)

1) Fat and sugar go in first and then are creamed together until light and fluffy

2) Egs are added one at a time to create an emulsion

3) All liquid ingredients are then added on top of the emulsion causing it to break

4) Sifted dry ingredients are added after and will rebuild the emulsion

Modified creaming method

Alternate sifted dry ingredients with liquid ingredients after creaming sugar and fat and adding eggs.