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Quick Breads


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Quick Breads

  1. 1. Quick breads <br />Chef Michael Kukoski<br />Banana Bread<br />Waffles<br />Pancakes<br />Biscuits<br />Scones<br />Soda Bread<br />
  2. 2. Lecture<br />Background Information<br />Types of quick breads before baking (Batters and Doughs)<br />Ingredients and their Functions<br />Mixing Methods<br />Step by Step Muffin Production<br />Q n’ A<br />
  3. 3. Definition<br />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.<br />Quick breads can be… <br />Savory or sweet.<br />Served warm or cold.<br />
  4. 4. History/Background of Quick Breads<br />About 150 years ago…<br />Quick compared to yeast (traditional)<br /> Ammonium Carbonate<br />Pearlash (Potash)<br /> Baking Soda<br />Have bread/cake texture<br />Tender <br />Easy to produce and can be made quickly <br />Bread rises<br />CO2<br />
  5. 5. Types<br />Three types of quick breads that produce different textures in the end product.<br />Rolled out biscuit dough<br />Pancake batter poured out of dispenser<br />Muffin drop batter<br />
  6. 6. Soft Doughs<br />Thick consistency<br />Rolled out<br />Mix Ingredients only until they are blended. STOP!<br />DO NOT DO NOT overmix<br />Soda Bread dough<br />Biscuit dough<br />Scone dough<br />When properly mixed, soft doughs are just combined and the dry ingredeints are just moistened. Stop before it looks like a solid brick of dense dough. <br />
  7. 7. Pour Batters<br />Pour batters are can range in consistency.<br /> Poured from mixing bowl to a frying pan, loaf pan, or muffin pan.<br />Ex. Pancakes, Muffins, etc…<br />Very thin and runny<br />Thick, pours slowly<br />to<br />
  8. 8. Drop Batter<br />Thick<br />Needs to scraped from bowl portioned with and ice cream scoop.<br />Chocolate oatmeal cookies<br />Drop batters thick consistency does not run<br />Drop batter is used in quick breads and the production of some cookies.<br />
  9. 9. Ingredients In Quick Breads<br />Flour-hard and soft wheat flours<br />Eggs-large whole eggs<br />Fat- usually shortening or oil<br />Sugar- granulated (confectioners)<br />Salt- Morton&apos;s iodized salt<br />Leavening Agents- Double acting baking powder baking soda<br />Liquid- Milk<br />
  10. 10. Ingredients in Quick Bread: Flour<br />Provides structure and a foundation.<br />A combination of hard and soft wheat flours is best.<br />Can provide flavor and texture<br />Other Grains used: Bran, Corn meal, oatmeal<br />Soft (cake) flour<br />All Purpose<br />Hard (bread) flour<br />+<br />=<br />
  11. 11. Ingredients in Quick Bread: Eggs<br />Adds volume<br />Adds structure.<br />Provides natural leavening.<br />Besides texture eggs add Color, Richness, and flavor<br />Farm fresh large brown whole eggs <br />
  12. 12. Ingredients in Quick Bread: Fat<br />Keeps product moist and tender.<br />It adds in creaming or mixing<br />All Purpose Shortening<br />Vegetable Oil<br />
  13. 13. Ingredients in Quick Bread: Sugar<br />Most of the formulas call for Granulated.<br />Other sugars include molasses and brown sugar.<br />Different sugars add sweetness, improve flavor, and adds to color.<br />Aids in creaming.<br />Granulated sugar<br />Brown Sugar<br />Molasses<br />
  14. 14. Ingredients in Quick Bread: Salt<br />Strengthens gluten<br />Created by mixing flour and a liquid<br />Adds flavor<br />
  15. 15. Ingredients in Quick Bread: Liquid<br />Usually milk<br />Adds Moisture<br />Allows dry ingredients to dissolve into liquid. Creating a well blended batter or dough.<br />Helps create gluten when mixed with flour.<br />
  16. 16. Ingredients in Quick Bread: Leavening Agents<br />Help leaven or give rise to the quick bread. Creates Carbon Dioxide.<br />Leavening agents will not work it to much gluten is developed. Overmixing.<br />Do not use old leavening agents.<br />Leavening agents lose 10% of their potency each month.<br />Baking soda needs moisture and an acid to work.<br />Baking powder has acid in it. Cream of Tatar.<br />Baking powder and baking soda<br />
  17. 17. Mixing Quick Breads<br />Mixing time effects texture. Very Important!<br /> Normal Overmixed<br />Undermixing<br />Lumpy batter <br />Dry Pockets of flour<br />Overmixing<br />Apple upside down cake<br />Overdevelops gluten<br />Makes batter stringy and elastic<br />End product is tough<br />End product has large irregular holes<br />Tunneling occurs when overmixing<br />Tunnels<br />Tough crumb<br />
  18. 18. Mixing Methods (1 of 3): Biscuit<br />Cut fat into dry ingredients.<br />Then add liquid ingredients.<br />Knead until dry ingredients are absorbed.<br />When mixed just enough end product is flaky.<br />Overmixed= slate biscuits<br />Fat and dry resemble cornmeal<br />Proper kneading= Flaky<br />
  19. 19. Mixing Methods (2 of 3): Blending<br />Combine all the liquid, sugar, liquid fat, and eggs at once.<br />Add dry.<br />Blending until the dry ingredients are moist<br />Used in Muffins, loaf breads, fruit bread, pancakes, and waffles.<br />Combined liquid, sugar, liguid fat, and eggs. Now adding dry ingredients.<br />
  20. 20. Mixing Methods (3 of 3): Creaming<br />Using a paddle on low speed cream together pre-softened shortening and sugar. Light and fluffy.<br />Add eggs on at a time.<br />Alternate adding dry and liquid ingredients.<br />Makes a cake-like texture.<br />Creaming fat and sugar<br />Add eggs<br />Alternate dry and liquid<br />
  21. 21. Muffins Overview<br />Muffins are served at breakfast lunch and sometimes dinner.<br />Quality muffins are uniform in shape and size. Maintain an even crumb. Golden crust.<br />Flavor is altered with the addition fruits or nuts. Muffin should be sweet with no after taste<br />
  22. 22. Production: Scale/ Mixing Muffins<br />M.E.P./ Scale <br />Mixing methods used in muffin production are either blending or creaming.<br />Mixing method determines texture.<br />Blending method= allows batter to be interchangeable.<br />Creaming method= makes a cake-like texture.<br />
  23. 23. Production: Dividing Muffins<br />From mixing bowl to muffin pan<br />Scrape downward from outer edge. Prevents overmixing.<br />Make sure portions are even.<br />Greased muffin pans half full.<br />The use of paper cups provides a moist, tender exterior. Crust forms without them.<br />Lemon poppy seed muffins being divvied with potion scooper<br />Muffin pan filled ½ way with out paper liners<br />
  24. 24. Production: Baking Muffins<br />Muffin batter can be refrigerated for 3 days. Frozen for 2 weeks in pan. <br />Batter will lose volume as time goes on.<br />Muffins are typically baked at 385 degrees Fahrenheit to 400 degrees Fahrenheit.<br />Before baking muffins can be topped with…<br />Bake muffins for proper time. To test for doneness by pressing muffin, it should spring back. Golden brown.<br />Streussel Nuts Sugar <br />
  25. 25. Production: Cooling & Serving<br />Let muffin pans cool on wire rack until muffins are warm.<br />Invert pan so warm muffins come out. Tap.<br />Serve muffins the day of baking. <br />Cooling on wire rack<br />Served with Jam<br />
  26. 26. What To Look For In a Quality Muffin<br />Appearance<br />Uniform, round, dome top<br />Color<br />Golden brown<br />Texture<br />Even crumb, tender, moist, NO tunnels<br />Flavor<br />Sweet, no bitter after taste<br />
  27. 27. Production: Beware!<br />Common Mistakes<br />Mixing time is essential to achieving the proper texture in quick breads.<br />Doughs made with the biscuit method do not to rise when the dough is over worked or it is rolled out to many times.<br />Undermixing= pockets of dry ingredients.<br />Cream butter and sugar into a consistent light,fluffy mixture.<br />Uniform dividing<br />
  28. 28. Review<br />Quick Breads- A type of bread made from quick-acting leavening agents, such as baking powder.<br />Three types of quick breads that produce different textures in the end product.<br />Ingredients: <br />Flour=Structure<br /> Eggs=volume + structure<br /> Fat=tenderizer<br /> Sugar=flavor + color (creaming)<br /> Salt= flavor + strength (gluten)<br /> Leavening agents= rise<br /> Liquid= moisture (gluten)<br />Drop and Pour batters, soft doughs<br />Three Mixing methods<br />Muffin Production<br />Quality Muffins<br />
  29. 29. Questions, Concerns, or Conundrum<br />Any questions before we produce our own quick breads?<br />