Quick breads and muffin breads do not contain yeast and are baked using chemical leavening agents like baking powder and baking soda. They can be made from batters that are thin and poured or stiff and dropped, as well as doughs that are soft or stiff. Ingredients like flour, leavening agents, liquids, eggs, sugar, and fat combine through various mixing methods to produce light and tender quick breads and muffins. Ensuring the proper technique and ratios of ingredients helps create quality muffins and breads with an even color and texture while avoiding issues like tunneling.

1. Quick Breads
or
Muffin Breads

2. QUICK
BREADS/
MUFFIN
BREADS
• Quick breads are products
with a bread- or cake-like
texture that DO NOT contain
yeast.
• Typically baked on sheet pans
or in loaf and muffin pans
• Can be plain, lightly glazed,
sprinkled with sugar or even
frosted

3. • Quick bread
includes pancakes,
biscuits, muffins,
waffles and loaf
breads
• Quick breads uses
chemical leavening
agents such
as baking powder
and baking soda

4. •The type of
quick bread
and the
consistency or
texture of its
dough or batter
determine
which method
to use

5. • Range in consistency from
thin liquids to stiff
liquids…Pancakes vs.
Biscuits.
• lPour batters (Thin)=Large
amount of liquid, small
amount of flour.
• Example: Pancakes
• lDrop batters (Stiff)=High
proportion of flour; get
dropped from a spoon
onto pan.
• Examples: Drop biscuits,
banana bread, some
muffins
Batter-
Type Quick
Breads

6. • Have a higher
proportion of flour
than stiff batters.
• Stiff enough to shape
by hand.
• Soft dough
• Example: Shortcakes,
rolled biscuits
• Stiff dough
• Example: Rolled
cookies (sugar),
pastry/pie crust
Dough-
Type Quick
Breads

7. Ingredients
and
Functions

8. • Gives structure to
baked products.
• Mostly use all-
purpose flour
FLOUR

9. • Ingredients that
produce gases in
batters and
doughs.
• Make baked
products rise and
become light and
porous.
Leavening Agents

10. Leavening
Agents
• Baking Soda (Sodium Bicarbonate)
• An alkaline ingredient…can produce a
bitter taste if not neutralized by an acid
ingredient in the recipe.
• Acid Ingredients: Buttermilk, honey,
molasses, brown sugar, vinegar,
applesauce or other fruit, and citrus
juices, (baking powder).
• Baking Powder
• Contains a dry acid or acid salt, baking
soda, and starch or flour.
• Using too much =produce too much gas
and product will collapse.
• Using too little =not enough gas
produces so product will be small and
compact.

11. Liquids
WATER, MILK,
FRUIT JUICES,
EGGS, & FAT.
HYDRATE (CAUSE
TO ABSORB
LIQUID) THE
PROTEIN AND
STARCH IN
FLOUR.
PROTEINS MUST
ABSORB LIQUID
TO LATER FORM
GLUTEN.
STARCHES MUST
ABSORB LIQUID
TO GELATINIZE
DURING BAKING.
HELPS TO
MOISTEN OR
DISSOLVE
INGREDIENTS
SUCH AS BAKING
POWDER, SALT,
AND SUGAR.
CONVERTED TO
STEAM DURING
BAKING.

12. Fat
BUTTER/MARGARIN
E, SHORTENING, OIL.
TENDERIZES THE
BAKED PRODUCT.
FAT COATS THE
FLOUR PARTICLES
AND CAUSES THE
DOUGH STRUCTURE
TO SEPARATE INTO
LAYERS.
AIDS IN LEAVENING WHEN YOU BEAT
FAT, AIR BUBBLES
FORM.
FAT TRAPS THESE
AIR BUBBLES AND
HOLDS THEM.

13. Eggs
When beaten, they
help incorporate air
into baked products.
Add color.
Add flavor.
Contribute to the
structure.
During baking, the
egg proteins
coagulate (go from
liquid state to solid
state) giving the
batter or dough
elasticity and
structure.

14. Sugar
GIVES
SWEETNESS TO
BAKED
PRODUCTS.
HAS A
TENDERIZING
EFFECT.
HELPS CRUSTS
BROWN.
USING BROWN
SUGAR PRODUCES
BAKED PRODUCTS
THAT ARE
MOISTER THAN

15. Sugar And Salt
Gives sweetness to baked products.
Has a tenderizing effect.
Helps crusts brown.
Using brown sugar produces baked products
that are moister than products made with
granulated sugar (table sugar).
¢Salt
lAdds flavor.

16. Principle of
Preparing #1
• Development of
gluten.
• A protein that gives
strength and
elasticity to batters
and doughs and
structure to baked
products.
• Holds the leavening
gases to help baked
product rise.
• Made up of proteins
gliadin and glutenin,
found in wheat flour.

17. Principle of
Preparing #2
•Chemical reactions
that produce leavening
gases.
•Baking soda an alkali,
combined with an acid
ingredient releases
carbon dioxide.
•Most baking powders
are double-acting.

18. Quick bread
methods

19. • Sift dry ingredients
together in mixing
bowl.
• Use pastry blender
(or two knives) to cut
in fat into dry
mixture until
particles are size of
coarse cornmeal.
• Add liquid all at once;
stir until dough forms
a ball.
• Use when making
biscuits and pastry.
Biscuit
method

20. kneading dough
Press dough down with palms, fold dough in half,
then give dough a quarter turn.
Press
8 to 10 times; then roll or pat into a circle.
Roll or
pat
Cut dough with a biscuit cutter; place on ungreased
baking sheet.
Cut
You will knead the dough for rolled biscuits.
Knead

21. Characteristics of
Biscuits
• High-quality rolled biscuit will have an
even shape with a smooth, level top
and straight sides.
• Crust will be an even brown.
• When broke open, the crumb or soft
interior, is white to creamy white.
• It is moist and fluffy and peels off in
layers.
• If under-mixed= Low volume; rough,
rounded top
• If over-mixed= Low volume; smooth,
rounded top.

23. • Measure dry
ingredients into mixing bowl.
• Some recipes will tell you to
sift all dry ingredients
together.
• Make a well (hole) in center
of dry ingredients.
• In separate bowl,
combine beaten eggs with all
other liquid ingredients.
• Pour liquid ingredients in
center of well of dry
ingredients.
• Stir just until the
dry ingredients are
moistened; grease pan
to prevent sticking.
• Use for muffins,
waffles, pancakes, and some
coffee cakes and breads.
Blending
Method

24. Characteristics
of Muffins
• High-quality muffin has a thin,
evenly browned crust.
• Top is symmetrical, but looks
rough.
• When broken apart, texture is
uniform and crumb is tender and
light.
• If under-mixed= Low volume; flat
top with coarse crumb.
• If over-mixed= Peaked top; pale,
slick crust. When broken apart,
narrow, open areas called tunnels
are visible.

26. • It involves using solid
shortening instead of
liquid fats
• Sugar and pre-
softened
shortening are
creamed together
with a mixer on low
speed until the
mixture is light and
fluffy.
• The eggs are then
added one at a time
• After the eggs are
added, the dry and
liquid ingredients are
alternately added.
creaming
method

28. Nutritional
Contribution
Provides the diet with mostly
carbohydrates (flour) and
fats (shortening, oil, butter).
Some protein (eggs, nuts).
Some fruit/vegetables
(bananas, zucchini, etc.)
Substitute lower fat/calorie
ingredients where possible.
Example: Fat free milk vs.
whole milk; use applesauce
for oil, etc.

29. Quality muffins
•Appearance
•Color
•Texture
•Flavor

30. Causes of
Poor
Quality in
Muffins
Characteristics Causes
A. Exterior
Shape : irregular or
asymmetrical peaked on top
Uneven distribution of heat
excess batter in pan
Insufficient leavening
Crust: smooth, hard, and thick High temperature
Prolonged
Texture: tough
Overmixing
Excess flour
Color: pale or dark brown Overbaking
Overfilled pans
Wrong proportion of ingredients
B. Interior
Crumb: dry, harsh Over baking
Overfilled pans
Stiff batter
Grain: irregular, tunneled, heavy Stiff batter
Overmixing
Insufficient leavening
Excess flour

31. Avoiding
Failure in
Baking
Muffins
1. Use all-purpose flour instead of bread flour
for a tender and less viscous product.
2. Use liquid fat instead of shortening for a
less porous and less tunneled again and finer
texture.
3. The volume of the flour liquid by standard
should be 2:1. Too much liquid can produce a
flat non-porous product
4. Fill muffin pans only 2/3 full to avoid an
overflow which cause irregularity of shape
5. Eggs should not be foamy when beaten.
Foam produces too many air cells which
cause, too much rise in volume, thus making
the product too light
6. Stir ingredients using not more than 25
strokes to avoid making the mixture too
smooth but a but rough.
7. Preheat the oven before using
8. Bake within the prescribed temperature and
time.

32. Proper
Storage of
Baked
Muffins
• Freshly baked items can be
stored at room temperature or
in the freezer, tightly wrapped.
• Freezing bread (when
hot/humid) prevents mold
growth.
• Keep refrigerated doughs in the
refrigerator until you plan to
bake them.
• Store frozen doughs and baked
products in the freezer until you
are ready to use them.