breads

1. Chapter 6
Quick Breads

2. Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Chemical Leavening Agents
• Quick breads are made with chemical leavening agents,
principally baking soda and baking powder.
– Breads made with yeast require additional time for fermentation and
proofing.
• Baking soda, or sodium bicarbonate, is an alkaline compound.
• Because baking soda starts leavening as soon as it is
moistened, goods made with it must be baked at once.

3. Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Chemical Leavening Agents
• Baking powder is a mixture of sodium bicarbonate and
one or more acids.
• Two types exist:
– Single acting, like baking soda, needs immediate baking.
– Double acting can sit for a short time without loss of leavening
ability.
• Baking ammonia is also used and adds crispiness, usually
to cookies and crackers.
• Chemical leavening agents must be tightly covered when
stored.

4. Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Mixing Methods
• Quick breads are generally mixed by the biscuit,
muffin or creaming method.

5. Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Troubleshooting Muffins
and Quick Breads

6. Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Convenience Products
• Prepared quick bread and muffin mixes are
available in a number of formats.
• Select mixes with natural ingredients and
flavorings and less sugar.
• A basic batter can by customized by adding fruits,
nuts and seasoning.

7. Copyright ©2009 by Pearson Education, Inc.
Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition
Labensky, Martel, Van Damme
Convenience Products
• Prepared quick bread and muffin mixes are
available in a number of formats.
• Select mixes with natural ingredients and
flavorings and less sugar.
• A basic batter can by customized by adding fruits,
nuts and seasoning.