Quick breads are breads leavened with carbon dioxide gas from chemical leaveners rather than yeast. They include foods like banana bread, muffins, and biscuits. Quick breads use little or no gluten development and require only brief mixing. There are two main types of dough/batters - soft doughs for biscuits and pour/drop batters for muffins and pancakes. Over-mixing can lead to toughness and tunneling. Different mixing methods are used depending on the type of quick bread.

1. QUICK
BREAD
Introducing

2. QUICK BREAD
B R E A D T H A T A R E L E A V E N E D W I T H C A R B O N
D I O X I D E G A S F R O M C H E M I C A L L E A V E N E R S .
“ M I X U N T I L J U S T C O M B I N E ”
T H E R E A R E E F F E C T , Q U I C K T O P R E P A R E
E X A M P L E : B A N A N A B R E A D , S H O R T C A K E ,
B I S C U I T S A N D M U F F I N
U S E L O W P R O T E I N F L O U R

3. D I F F E R E N T B E T W E E N Y E A S T B R E A D & Q U I C K B R E A D
Yeast bread
VS
Quick bread
1. Leavened with
carbon dioxide gas .
2. Use yeast that it
alive.
3. Require time to
prepare.
4. Most gases formed
before baking.
5. In general, gluten
development
encourage, resulting in
chew texture .
1. Leavened with carbon
dioxide gas
2. Use chemical leavener
that are not alive
3. Required little time to
prepare
4. A small percentage of
gases produced during
mixing, most gases formed
during baking
5. In general, gluten
development discouraged
resulting in tender, more
crumbly texture

4. MIXING AND PRODUCTION METHOD
Dough mixture for quick bread are generally
of two types:
1. Soft dough – for biscuits
2. Batter / pour batter/ drop batter- liquid or
drop from a spoon (pan cake/ muffin)

5. O n l y s l i g h t g l u t e n i s d e s i r a b l e i n m o s t q u i c k b r e a d .
C h e m i c a l l e a v e n i n g a g e n t d o n o t c r e a t e t h e s a m e k i n d o f t e x t u r e
y e a s t d o e s .
M u f f i n , p a n c a k e a r e m i x e d a s l i t t l e a s p o s s i b l e
O v e r m i x i n g p r o d u c e n o t o n l y t o u g h n e s s b u t a l s o i r r e g u l a r s h a p e
a n d l a r g e , e l o n g a t e d h o l e s i n s i d e t h e m u f f i n – t u n n e l i n g
B i s c u i t s d o u g h i s o f t e n l i g h t l y k n e a d e d , e n o u g h t o d e v e l o p s o m e
f l a k i n e s s b u t n o t e n o u g h t o t o u g h e n t h e p r o d u c t
G L U T E N D E V E L O P M E N T I N Q U I C K B R E A D

6. M I X I N G M E T H O D
B I S C U I T S
M E T H O D
M U F F I N
M E T H O D
C R E A M I N G
M E T H O D
Mix dry ingredient in a
bowl
Cut in cold fat
Add liquid ingredient
and gather together
until mixture form a
ball
Chill to relax gluten
Mix dry ingredient in a
bowl
Whish liquid ingredient
in another bowl
Pour liquid ingredient
into dry ingredient
Mix until just combined
Cream fat and sugar
until light and fluffy
Add egg one at one
time Alternate dry and
wet ingredient
(beginning and ending
with dry ingredients)
Mix until just combined