0 Bewertungen0% fanden dieses Dokument nützlich (0 Abstimmungen)
59 Ansichten3 Seiten
Quick breads use chemical leavening agents like baking soda and baking powder to rise instead of yeast. These agents release carbon dioxide gas when combined with acids and moisture during baking. There are three main mixing methods for quick breads - the biscuit method uses solid fat and results in a flaky texture, the muffin method uses liquid fat for a soft texture, and the creaming method uses softened fat for a rich texture. The document provides detailed instructions for making quick breads using each of the three methods.
Quick breads use chemical leavening agents like baking soda and baking powder to rise instead of yeast. These agents release carbon dioxide gas when combined with acids and moisture during baking. There are three main mixing methods for quick breads - the biscuit method uses solid fat and results in a flaky texture, the muffin method uses liquid fat for a soft texture, and the creaming method uses softened fat for a rich texture. The document provides detailed instructions for making quick breads using each of the three methods.
Quick breads use chemical leavening agents like baking soda and baking powder to rise instead of yeast. These agents release carbon dioxide gas when combined with acids and moisture during baking. There are three main mixing methods for quick breads - the biscuit method uses solid fat and results in a flaky texture, the muffin method uses liquid fat for a soft texture, and the creaming method uses softened fat for a rich texture. The document provides detailed instructions for making quick breads using each of the three methods.
- Use chemical leavening agents (that release gases through chemical reactions between acids and basis contained in the formula, which in turn, form bubbles or air pockets throughout the dough or batter) - These gases expand as the product bakes. The protein in the dough or batter then set around these air pockets giving the quick bread its rise and texture. Chemical Leavening Agents 1. Baking Soda sodium bicarbonate (NaHC
); an alkaline compound which releases carbon dioxide
gas if both an acid and moisture are present. Heat is not necessary for this reaction to occur. Therefore, products made with baking soda must be baked at once, before the carbon dioxide has a chance to escape from batter or dough. Acids commonly used with baking soda are buttermilk, sour cream, lemon juice, honey, molasses and fruits high in acid such as citrus. Generally, the amount of baking soda used in a formula is only the amount necessary to neutralize the acids present. If more leavening action is needed, baking powder not baking soda, should be used. Too much baking soda causes the product to taste soapy or bitter, it may also cause a yellow color and brown spots to develop. 2. Baking Powder is a mixture of sodium bicarbonate and one or more acids, generally, cream of tartar (KH
) and sodium aluminium sulphate (
. Baking powder also
contains a starch to prevent lumping and balance the chemical reactions. Because baking powder contains both the acid and the base necessary for the desired chemical reaction, the quick bread formula does not need to contain any acid. Only moisture is necessary to induce the release of gases.
There are two types of baking powder: single acting (requires only the presence of moisture to start releasing gas. The eggs, milk, water or other liquids in the formula supply this moisture) and double acting baking powder (there is a small release of gas upon contact with moisture and second, stronger releaser od gas when heat is applied).
3. Baking Ammonia (ammonia bicarbonate or ammonia carbonate)- adds crispness in some baked goods, primarily cookies and crackers. It releases ammonia and carbon dioxide very rapidly when heated. The strong odor it releases as it bakes dissipated once the product is cooked above 140F. It is suitable for low-moisture products with large surface areas that are baked at high temperatures.
Crumb the interior of bread or cake; may be elastic, aerated, fine or coarse grained Procedure for Preparing Products with the Biscuit Method 1. Measure all ingredients. 2. Sift the dry ingredients together. 3. Cut in the fat, which should be in a solid form. 4. Combine the liquid ingredients, including any eggs. 5. Add the liquid ingredients to the dry ingredients. Mix just until the ingredients are combined. Do not over mix, as this causes toughness and inhibits the products rise. 6. Place the dough on the bench and knead it lightly four or five times. The dough should be soft and slightly elastic, but not sticky. Too much kneading toughens the biscuits. Use a slow speed and a short mixing time when kneading biscuit dough in a mixer. 7. The dough is now ready for make-up and baking. Make-up of Biscuit Method Products 1. Roll out the dough on a floured surface to a thickness of to inch. Be careful to roll it evenly. Biscuits should double in height during baking. 2. Cut into the desired shapes. Cut straight down; do not twist the cutters, as this inhibits rise. Space cuts as close together as possible to minimize scraps. 3. Position the biscuits on a lightly greased or paper-lined sheet pan, if placed with sides nearly touching, the biscuits will rise higher and have softer sides. Place farther apart for crusty sides. 4. Reworking and rerolling the dough may cause tough, misshapen biscuits. Nevertheless, it may be possible to reroll scraps once by pressing the dough together gently without kneading. 5. Tops may be brushed with egg wash before baking with melted butter after baking. Bake immediately in a hot oven. 6. Cool the finished products on a wire rack. Procedure for Preparing Products with the Muffin Method 1. Measure all ingredients. 2. Sift the dry ingredients together. 3. Combine the liquid ingredients, including melted fat or oil. 4. Add the liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. The butter will be lumpy. 5. The batter is now ready for make-up and baking. Make-up of Muffin Method Products 1. Muffin pans and loaf pans should be greased with butter, shortening or commercial grease. Paper liners may be used and will prevent if the batter contains fruits or vegetables. Paper lines, however, inhibit rise. 2. A portion scoop is a useful tool for ensuring uniform-sized muffins. Be careful not to drip or spill batter onto the edge of the muffin cups; it will burn and cause sticking. 3. Allow muffins and loaf breads to cool for several minutes 4. Cool the finished products on a wire rack. Procedure for Preparing Products with the Creaming Method 1. Measure all ingredients. 2. Sift the dry ingredients together. 3. Combine the softened fat and sugar in a mixer bowl. Cream on low speed until the color lightens and mixture fluffs. 4. Add eggs gradually, mixing well. 5. Add the dry and liquid ingredients to the creamed fat alternately. In other words, a portion of the flour is added to the fat and incorporated, then a portion of the liquid is added and incorporated. These steps are repeated until all the liquid and dry ingredients are incorporated. By adding the liquid and dry ingredients alternately, you avoid over mixing the batter and prevent the butter-and-sugar mixture from curdling. 6. The batter is now ready for make-up and baking. Make-up for Creaming-Method Products Panning and baking procedures are the same as those for quick breads prepared with the muffin method. Troubleshooting Chart for Muffins and Quick Breads PROBLEM CAUSE SOLUTION Soapy or Bitter flavour Chemical leaveners not properly mixed into batter Too much baking soda Sift chemicals with dry ingredients. Elongated holes (tunnelling) Over mixing Adjust formula Do not mix until smooth; mix only until moistened Crust too thick Too much sugar Oven temperature too low Adjust formula Adjust oven Flat top with only a small peak in center Oven temperature too low Adjust oven Cracked, uneven top Oven temperature too high Adjust oven No rise; dense product Old batter Damaged leavening agents overmixing Bake promptly Store new chemicals properly Do not overmix