This chapter discusses quick breads and their key characteristics. Quick breads use chemical leavening agents like baking soda and baking powder instead of yeast. Baking soda starts working immediately when moistened so the batter needs to be baked right away, while baking powder comes in single-acting and double-acting varieties. The chapter also covers common mixing methods for quick breads and muffins like the biscuit, muffin, and creaming methods, as well as troubleshooting tips and convenience product options.

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.