Quickbreads Flashcards
A quick bread is different then yeast dough in that
quick breads are made with chemical leavening agents instead of yeast which requires time for fermentation and proofing
Chemical leavening agents help a product rise by
releasing a gas ( carbon dioxide),
form by chemical reaction, between acids and bases, contained in the recipe, gases form air bubbles/ pockets
Product bakes gases expand
Rise
Proteins set around air pockets giving bread its texture and rise
Single acting baking soda
requires only moisture to release gas
(eggs, milk, water, or other liquids)
Single acting, bake immediately
Double acting baking soda
Popular
small release of gas on contact with moisture
Second stronger release of gas when heat is applied
Can sit without losing ability
Baking soda and powder in same recipe
baking soda only realses as much CO2 as acid, powder can be added to increase leavening
Baking soda
Makeup: Sodium bicarbonate
Reactants: if both moisture and acid are present, the product is CO2 ( Heat not necessary)
Baked at once
Acids for baking soda(buttermilk, sour cream, lemon juice honey, molasses, citrus fruits )
Baking soda= acid ( too much and the product will be soapy or bitter, yellow color, brown spots
Baking powder
Makeup: sodium bicarbonate + acids (cream of tartar/ sodium aluminum sulfate)
Contains starch to balance chemical reaction and prevent lumping
No extra acid needed only moisture
Can sit
Purchasing and storing chemical leavening agents
Smallest unit appropriate for operation
Large units have a chance of deteriorating and wasting product
Tightly covered, in a cool place
What is baking ammonia used for
Cookies and crackers
Why isn’t baking ammonia used in quick bread
Because of its noxious scent
difference between scones and biscuit
scones use butter and eggs and cream
3 methods quick breads are mixed in
Muffin method
Biscuit method
Creaming method
Biscuit method
Fat- solid (chilled)
Result- Flaky dough
Muffin Method
Fat- liquid ( oil or melted butter)
Result- soft tender cake like texture
Creaming method
Fat- softened( room temperature)
Result- rich tender cake like texture
Procedure for preparing products with the biscuit method
1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Cut in the fat, which should be in a solid form.
4 Combine the liquid ingredients, including any eggs.
5 Add the liquid ingredients to the dry ingredients. Mix just until the ingredients are combined. Do not overmix, as this causes toughness and inhibits the product’s rise.
6 Place the dough on the bench and knead it lightly 10 or 15 times (approximately 20 to 30 seconds). The dough should be soft and slightly elastic, but not sticky. Too much kneading toughens the biscuits.
Use a slow speed and a short mixing time when kneading biscuit dough in a mixer.
7 The dough is now ready for makeup and baking.
Makeup
The cutting shaping forming of dough products before baking
Makeup of biscuit method products
1 Roll out the dough on a floured surface to a thickness of ½ to ¾ inch (1.2
to 1.8 centimeters). Be careful to roll it evenly. Biscuits should double in height during baking.
2 Cut into the desired shapes. Cut straight down; do not twist the cutters, as this inhibits rise. Space cuts as close together as possible to minimize scraps.
3 Position the biscuits on a lightly greased or paper-lined sheet pan. If placed with sides nearly touching, the biscuits will rise higher and have softer sides. Place farther apart for crusty sides.
4 Reworking and rerolling the dough may cause tough, misshapen biscuits.
Nevertheless, it may be possible to reroll scraps once by pressing the dough together gently without kneading.
5 Tops may be brushed with egg wash before baking or with melted butter after baking. Bake immediately in a hot oven.
6 Cool the finished products on a wire rack.
Tunneling happens because
Overmixing
Tunneling
Large tubular holes in muffins and cakes, a defect caused by improper mixing
Batters for muffins and loaves are interchangeable aslong as
Baking time changes
Procedure for preparing products with the muffin method
1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the liquid ingredients, including melted fat or oil. Melted butter Or shortening may resolidify when combined with the other liquids; this is not a cause for concern.
4 Add the liquid ingredients to the dry ingredients and stir just until combined. Do not overmix. The batter will be lumpy.
5 The batter is now ready for makeup and baking.
Makeup of muffin-method products
1 Muffin pans and loaf pans should be greased with butter, shortening or commercial pan grease. Paper liners may be used and will prevent sticking if the batter contains fruits or vegetables. Paper liners, however, inhibit rise.
2 A portion scoop is a useful tool for ensuring uniform-sized muffins. Be careful not to drip or spill batter onto the edge of the muffin cups; it will burn and cause sticking.
3 Allow muffins and loaf breads to cool for several minutes before attempting to remove them from the pan.
4 Cool the finished products on a wire rack.
Principal leaving agent in creamed quick breads
Baking soda
