This document discusses quick breads such as muffins and scones. It covers ingredients used in quick breads like fats, liquids, and chemical leaveners. Three common mixing methods are described - creaming, biscuit, and muffin methods - along with the textures they produce. Potential problems that can occur during mixing like tunneling or lack of rise are also outlined. The document concludes with notes about reviewing the information and chapter 10.

1. Quick BreadsQuick Breads
Muffins and SconesMuffins and Scones

2. IngredientsIngredients
FatsFats
– Liquids vs. SolidsLiquids vs. Solids
Chemical leavenersChemical leaveners
baking sodabaking soda
bicarbonate of soda releases Co2 with liquid and acidbicarbonate of soda releases Co2 with liquid and acid
baking powderbaking powder
bicarbonate of soda, acid, & cornstarchbicarbonate of soda, acid, & cornstarch
reacts 2x, with moisture and heatreacts 2x, with moisture and heat
Flours, eggs. Liquids….room tempFlours, eggs. Liquids….room temp

3. Three Mixing MethodsThree Mixing Methods
• CreamingCreaming*rich cake-like texture*rich cake-like texture
– High fat productsHigh fat products
– Cream soft butter with sugarCream soft butter with sugar
– Mix liquidsMix liquids
– Sift drySift dry
– Alternate adding dry & liquid to butter mixAlternate adding dry & liquid to butter mix

4. Mixing Methods continuedMixing Methods continued
BiscuitBiscuit*flaky texture*flaky texture
sift dry ingredientssift dry ingredients
cut in fatcut in fat
combine liquidscombine liquids
Add wet to dryAdd wet to dry
mixmix
Knead, makeup,Knead, makeup,
bakebake
Rise 2x heightRise 2x height

5. Mixing Methods continuedMixing Methods continued
• MuffinMuffin*soft and tender texture*soft and tender texture
–Sift dry ingredientsSift dry ingredients
–Combine liquidsCombine liquids
–Add liquid to dryAdd liquid to dry
–mixmix

6. Problems with MixingProblems with Mixing
• Tunneling=over-mixingTunneling=over-mixing
• Bitter flavor=unsifted leavenersBitter flavor=unsifted leaveners
• Crust too thick=high sugar/low tempCrust too thick=high sugar/low temp
• Flat top peaked in center=low tempFlat top peaked in center=low temp
• Cracked top=high tempCracked top=high temp
• No rise=damaged leavenersNo rise=damaged leaveners

7. Quiz NotesQuiz Notes
• Problems with mixingProblems with mixing
• Mixing methodsMixing methods
• Differences between leavenersDifferences between leaveners
• Read and study chapter 10Read and study chapter 10