Quick breads can be either sweet or savory and include banana bread, waffles, pancakes, biscuits, scones, and soda bread. They are made with leavening agents like baking powder that allow them to rise more quickly than yeast breads. There are three main types - soft doughs that are rolled out, pour batters that are poured into pans, and drop batters that are scooped into pans. Key ingredients include flour for structure, eggs for volume and texture, fat for tenderness, sugar for flavor and color, salt for flavor and gluten development, and leavening agents for rise. Muffins are a common quick bread - their production involves mixing, dividing batter

1. Quick breads Chef Michael Kukoski Banana Bread Waffles Pancakes Biscuits Scones Soda Bread

2. Lecture Background Information Types of quick breads before baking (Batters and Doughs) Ingredients and their Functions Mixing Methods Step by Step Muffin Production Q n’ A

3. Definition 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. Quick breads can be… Savory or sweet. Served warm or cold.

4. History/Background of Quick Breads About 150 years ago… Quick compared to yeast (traditional) Ammonium Carbonate Pearlash (Potash) Baking Soda Have bread/cake texture Tender Easy to produce and can be made quickly Bread rises CO2

5. Types Three types of quick breads that produce different textures in the end product. Rolled out biscuit dough Pancake batter poured out of dispenser Muffin drop batter

6. Soft Doughs Thick consistency Rolled out Mix Ingredients only until they are blended. STOP! DO NOT DO NOT overmix Soda Bread dough Biscuit dough Scone dough 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.

7. Pour Batters Pour batters are can range in consistency. Poured from mixing bowl to a frying pan, loaf pan, or muffin pan. Ex. Pancakes, Muffins, etc… Very thin and runny Thick, pours slowly to

8. Drop Batter Thick Needs to scraped from bowl portioned with and ice cream scoop. Chocolate oatmeal cookies Drop batters thick consistency does not run Drop batter is used in quick breads and the production of some cookies.

9. Ingredients In Quick Breads Flour-hard and soft wheat flours Eggs-large whole eggs Fat- usually shortening or oil Sugar- granulated (confectioners) Salt- Morton's iodized salt Leavening Agents- Double acting baking powder baking soda Liquid- Milk

10. Ingredients in Quick Bread: Flour Provides structure and a foundation. A combination of hard and soft wheat flours is best. Can provide flavor and texture Other Grains used: Bran, Corn meal, oatmeal Soft (cake) flour All Purpose Hard (bread) flour + =

11. Ingredients in Quick Bread: Eggs Adds volume Adds structure. Provides natural leavening. Besides texture eggs add Color, Richness, and flavor Farm fresh large brown whole eggs

12. Ingredients in Quick Bread: Fat Keeps product moist and tender. It adds in creaming or mixing All Purpose Shortening Vegetable Oil

13. Ingredients in Quick Bread: Sugar Most of the formulas call for Granulated. Other sugars include molasses and brown sugar. Different sugars add sweetness, improve flavor, and adds to color. Aids in creaming. Granulated sugar Brown Sugar Molasses

14. Ingredients in Quick Bread: Salt Strengthens gluten Created by mixing flour and a liquid Adds flavor

15. Ingredients in Quick Bread: Liquid Usually milk Adds Moisture Allows dry ingredients to dissolve into liquid. Creating a well blended batter or dough. Helps create gluten when mixed with flour.

16. Ingredients in Quick Bread: Leavening Agents Help leaven or give rise to the quick bread. Creates Carbon Dioxide. Leavening agents will not work it to much gluten is developed. Overmixing. Do not use old leavening agents. Leavening agents lose 10% of their potency each month. Baking soda needs moisture and an acid to work. Baking powder has acid in it. Cream of Tatar. Baking powder and baking soda

17. Mixing Quick Breads Mixing time effects texture. Very Important! Normal Overmixed Undermixing Lumpy batter Dry Pockets of flour Overmixing Apple upside down cake Overdevelops gluten Makes batter stringy and elastic End product is tough End product has large irregular holes Tunneling occurs when overmixing Tunnels Tough crumb

18. Mixing Methods (1 of 3): Biscuit Cut fat into dry ingredients. Then add liquid ingredients. Knead until dry ingredients are absorbed. When mixed just enough end product is flaky. Overmixed= slate biscuits Fat and dry resemble cornmeal Proper kneading= Flaky

19. Mixing Methods (2 of 3): Blending Combine all the liquid, sugar, liquid fat, and eggs at once. Add dry. Blending until the dry ingredients are moist Used in Muffins, loaf breads, fruit bread, pancakes, and waffles. Combined liquid, sugar, liguid fat, and eggs. Now adding dry ingredients.

20. Mixing Methods (3 of 3): Creaming Using a paddle on low speed cream together pre-softened shortening and sugar. Light and fluffy. Add eggs on at a time. Alternate adding dry and liquid ingredients. Makes a cake-like texture. Creaming fat and sugar Add eggs Alternate dry and liquid

21. Muffins Overview Muffins are served at breakfast lunch and sometimes dinner. Quality muffins are uniform in shape and size. Maintain an even crumb. Golden crust. Flavor is altered with the addition fruits or nuts. Muffin should be sweet with no after taste

22. Production: Scale/ Mixing Muffins M.E.P./ Scale Mixing methods used in muffin production are either blending or creaming. Mixing method determines texture. Blending method= allows batter to be interchangeable. Creaming method= makes a cake-like texture.

23. Production: Dividing Muffins From mixing bowl to muffin pan Scrape downward from outer edge. Prevents overmixing. Make sure portions are even. Greased muffin pans half full. The use of paper cups provides a moist, tender exterior. Crust forms without them. Lemon poppy seed muffins being divvied with potion scooper Muffin pan filled ½ way with out paper liners

24. Production: Baking Muffins Muffin batter can be refrigerated for 3 days. Frozen for 2 weeks in pan. Batter will lose volume as time goes on. Muffins are typically baked at 385 degrees Fahrenheit to 400 degrees Fahrenheit. Before baking muffins can be topped with… Bake muffins for proper time. To test for doneness by pressing muffin, it should spring back. Golden brown. Streussel Nuts Sugar

25. Production: Cooling & Serving Let muffin pans cool on wire rack until muffins are warm. Invert pan so warm muffins come out. Tap. Serve muffins the day of baking. Cooling on wire rack Served with Jam

26. What To Look For In a Quality Muffin Appearance Uniform, round, dome top Color Golden brown Texture Even crumb, tender, moist, NO tunnels Flavor Sweet, no bitter after taste

27. Production: Beware! Common Mistakes Mixing time is essential to achieving the proper texture in quick breads. Doughs made with the biscuit method do not to rise when the dough is over worked or it is rolled out to many times. Undermixing= pockets of dry ingredients. Cream butter and sugar into a consistent light,fluffy mixture. Uniform dividing

28. Review Quick Breads- A type of bread made from quick-acting leavening agents, such as baking powder. Three types of quick breads that produce different textures in the end product. Ingredients: Flour=Structure Eggs=volume + structure Fat=tenderizer Sugar=flavor + color (creaming) Salt= flavor + strength (gluten) Leavening agents= rise Liquid= moisture (gluten) Drop and Pour batters, soft doughs Three Mixing methods Muffin Production Quality Muffins

29. Questions, Concerns, or Conundrum Any questions before we produce our own quick breads?