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Chapter 8 QUICK BREAD

Intended Learning Outcomes: At the end of this chapter, the students are expected to:

1. Distinguish and discuss quick breads and its type;

2. Determine the nature and characteristic of the different type of quick breads;
3. Understand the role and analyze how control quick bread basic ingredients;
4. Differentiate the methods of mixing and panning quick breads;
5. Determine and evaluate the characteristic of a good quality quick bread;
6. Identify and apply different techniques in making quick bread;
7. Mix, bake and present different types of quick bread;
8. Enhance skills and arouse interest in creating variation of bread.

8.1 Types of Quick Bread

Quick breads are baked goods that can be served at breakfast, at lunch, or with
dinner. Some examples of quick breads are pancakes, biscuits, muffins, scones, waffles,
and loaf breads. Quick breads are those products that have a bread- or cake-like texture,
but do not contain yeast. Therefore, quick breads do not need to rise or proof before
baking. Instead of using yeast, quick breads use chemical leavening agents such as double-
acting baking powder and baking soda. Quick breads are typically baked on sheet pans or
in loaf and muffin pans.

Quick breads can be plain, lightly glazed, sprinkled with confectioner’s sugar, or
frosted. They can be served warm or cold. Quick breads can be part of a more complex
dish, or can be served as a main dish of their own. Typical ingredients in a quick bread
product are flour, eggs, fat, sugar, salt, a chemical leavening agent, and a liquid. Flour is
the foundation of quick breads.

With its typical ingredients. It has three most common types. This are:1. biscuits
which is made of soft dough 2. Griddle bread or cakes such as pancakes made of pour
batters and 3. Muffins and fritters or loaves like banana bread which is made from drop
batters.

Sometimes it is classified according to the consistency of its mixture if it is a batter

or a dough.
1. Batter-Type Quick Breads - Range in consistency from thin liquids to stiff
liquids…Pancakes vs. Biscuits.
– Pour batters (Thin)=Large amount of liquid, small amount of flour.
Example: Pancakes
– Drop batters (Stiff)=High proportion of flour; get dropped from a spoon
onto pan.
Examples: Drop biscuits, banana bread, some muffins
2. Dough-Type Quick Breads - Have a higher proportion of flour than stiff batters. It is
Stiff enough to shape by hand.
– Soft dough - Example: Shortcakes, rolled biscuits
– Stiff dough - Example: Rolled cookies (sugar), pastry/pie crust
 Biscuits are a popular baked item in many foodservice operations. They are
typically served at breakfast. Biscuits vary in shape, size, and filling, and are simple to
make. Proper mixing is the key to producing quality biscuits. Overmixing will produce
tough biscuits. The basic ingredients in biscuits are flour, a leavening agent, shortening,
sugar, salt, and milk. Sometimes eggs and butter are used to improve quality and flavor.
Eggs also build structure. They increase the volume of biscuits by acting as a natural
leavening agent. If you decide to add eggs to your biscuit mixture, you will need to adjust
the amount of other leavening agents.

Muffins can be bread- or cake-like in texture. This depends on the method that is
used to mix the ingredients. Muffins can be different shapes and sizes. Muffins usually
have fruit or nuts added to the mixture to add flavor and texture to the baked product.
The blending method is used to produce muffins, loaf breads, pancakes, and waffles. The
blending method involves using oil or liquid fat to blend the ingredients. Batters for these
baked goods are sometimes interchangeable. For example, bran muffin batter can be
poured into a loaf pan instead of a muffin pan. The end result is bran loaf bread instead
of bran muffins. You would need only to adjust the baking time. The basic ingredients in
muffins are flour, leavening agent, eggs, oil, sugar, salt, and a liquid. Flour blends may be
used to increase the nutritional value of the product. Muffins are made from a drop
batter. They are leavened by a leavening agent, such as baking powder. The structure of
the muffin is achieved when the flour, starches, gluten, and egg proteins coagulate during
heating.
Loaf breads are similar in preparation to muffins. Like other quick bread products,
loaf breads are made from flour, leavening agents, eggs, fat, sugar, salt, and a liquid.
Baking powder is the chemical leavening agent used in loaf breads. Loaf breads are made
from a drop batter or a very thick pour batter. The baked product should have a uniform
texture. The crust should be lightly browned, but not thick. The crumb should be tender
and moist, not tough or dry. Loaf breads also should have rounded tops with a split down
the center. The time spent mixing loaf bread batter is crucial. Undermixing will result in a
lumpy batter with dry pockets of flour. Overmixing will overdevelop the gluten. The batter
will be stringy or elastic. Elastic means stretchy and flexible. The end product will be tough
and will have tunnels, or large, irregular holes, in the crumb. When you mix loaf bread
batter, you should mix it lightly. Mix it long enough to only blend all the ingredients. Then
scale the batter into the pan.

A combination of hard and soft wheat flours produces the best quick bread
products. Eggs provide added volume and structure. They are a natural leavening agent.
Fat is used to keep the baked product moist and tender. It also helps in creaming, or
mixing. Sugar and other sweeteners, such as brown sugar or molasses, improve the flavor
and color of quick breads. Sugar also helps in creaming. Salt strengthens gluten and adds
flavor. In addition, leavening agents, such as double-acting baking powder or baking soda,
allow quick breads to leaven, or rise. The liquid, typically milk, adds moisture. It allows
the dry ingredients to be blended into a batter or dough. Liquid also helps produce gluten.
The same ingredients are used in most quick breads. However, the proportion of
these ingredients varies. The proportion of ingredients is determined by the product that
is being made. Some specialty quick bread doughs, such as phyllo dough and pâte à choux
can be used for both appetizers and desserts. The flour used in quick breads ranges from
wheat to oatmeal. Grains such as bran and cornmeal are often added for flavor and
texture. Spices, nuts, fruits, and other ingredients may be added to create interesting
flavors.

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8.2 Control of Ingredients

In making different types of quick bread, only slight gluten development is

desirable in most type. Tenderness is a desirable quality, rather than the chewy quality of
many yeast breads. In addition, chemical leavening agents do not create the same kind of
texture yeast does, and they are not strong enough to produce a light, tender product if
the gluten is too strong. Usually muffins are tender, while biscuits are flaky and pancakes
are soft and fluffy. To develop such characteristic in different types of quick bread
choosing the right type of ingredients and following the correct mixing method and
technique is necessary.

Muffin, loaf bread, and pancake batters are mixed as little as possible—only until
the dry ingredients are moistened. If you mix or handle a batter or dough too much, the
gluten will overdevelop. This can cause a quick bread to be compact and tough. To keep
quick breads light and tender, mix them for only a short time and handle them carefully.
This, plus the presence of fat and sugar, keeps gluten development low. Overmixing
muffin batter causes not only toughness but also produces irregular shapes and large,
elongated holes inside the muffins. This condition is called tunneling. Also flour with less
gluten such as all-purpose flour or cake flour is used to lower also gluten development.
Different kinds of flour contain different amounts of gliadin and glutenin. You must use
the type of flour suggested in the recipe.

8.3 Mixing and Production

Most quick-bread doughs and batters are mixed using one of three mixing
methods. the biscuit method, the blending method, or the creaming method.

1. Biscuit method - is used for biscuits, scones, and similar products. It is sometimes
called the pastry method because it is like that used for mixing pie pastry. It requires
cutting the fat into the dry ingredients. This is done until the fat and dry ingredients
resemble cornmeal. Then, the liquid ingredients are added. This process produces
flaky items such as biscuits.

2. Muffin method - is used for muffins, pancakes, waffles, and many loaf-type or sheet-
type quick breads. It is also called the blending method. It combines the liquid, sugar,
liquid fat, and eggs at the same time. Then, the dry ingredients are added to the
mixture. The liquid fat and sugar act as a tenderizer. This method is fast and easy.
However, the danger is the dough can quickly become overmixed, resulting in
toughness. Muffin batter should be mixed only until the dry ingredients are just
moistened. Do not attempt to achieve a smooth batter. Some loaf breads and coffee
cakes are higher in fat and sugar than muffins, so they can withstand a little more
mixing without becoming tough.
This mixing method is not as suitable for formulas high in fat, unlike the creaming
method described next. Consequently, quick breads mixed by this method are not as
rich and cakelike as muffins and other products mixed by the creaming method. They
tend to be a little drier, more like breads than cake. High-fat muffins sell better in
today’s market (in spite of the public’s concern about fat), so the muffin method is
not used as often as it once was.

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3. Creaming Method - is a cake-mixing method that is sometimes applied to muffins and
loaf breads. It involves using solid shortening instead of liquid fat. In this method, the
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. Muffins made by
the creaming method are more cake-like in texture.
The creaming method is a more time-consuming procedure than the muffin
method. However, it produces fine-textured goods and carries less danger of
overmixing. The creaming method is especially useful for products with high fat and
sugar content because it helps mix the ingredients more uniformly. Some biscuits are
also mixed by the creaming method. These have a texture that is more cakelike and
less flaky than that produced by the biscuit method. Fat and sugar for creamed biscuit
dough should be mixed only until just combined. Continued creaming makes the
biscuits excessively cakelike.

Biscuits

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8.4 Characteristics of a Good Quick Bread

Different types of quick bread have different characteristics.

1. Biscuits - When checking the quality standards for biscuits, you should first make sure
the mixture is thoroughly blended. This must be achieved without overmixing. Rolled
and cut biscuits should be light, tender, and flaky. If the mixture is overmixed, the
baked product will lack quality. There are several quality standards you should meet
when you bake biscuits.
• Appearance Biscuits should be the same size with flat tops and straight sides.
• Color Biscuits should have a golden brown crust. The crumb should be creamy or
flaky, depending on the type of biscuit.
• Texture Rolled and cut biscuits should be light, tender, and flaky. Flaky biscuits
should easily separate into layers when they are broken apart. This separation, or
dividing, is due to the fat that melts between the layers during baking. The fat
separates the layers.
• Flavor Biscuits should have a pleasing, delicate flavor. A bitter flavor may indicate
too much baking powder or baking soda. You may want to add different flavor
ingredients to the mixture for variety. Such ingredients include herbs, chives,
cheese, and bacon.
2. Muffins - Muffin tops should be golden brown, and the walls, or sides of the muffin,
should not be too thick. Muffins should be tender and moist. The crumb should break
apart without crumbling. Look for these characteristics:
• Appearance Muffins should be round in shape with dome-shaped tops. They
should be uniform in size.
• Color Muffins should have a golden brown surface.
• Texture The grain should be even. The muffin should be tender and moist, not dry
or brittle. Muffins should not be filled with tunnels.
• Flavor The flavor should be sweet and pleasant with no bitter aftertaste from too
much leavening. An aftertaste is a secondary flavor that comes after the main
flavor has subsided.
3. Loaf breads - The baked product should have a uniform texture. The crust should be
lightly browned, but not thick. The crumb should be tender and moist, not tough or
dry. Loaf breads also should have rounded tops with a split down the center.

8.5 Techniques in Making

1. Muffins – In mixing muffins make sure to use the right ingredients and correct
method of mixing. If using solid or soften fat
use the creaming method. If using melted fat or
oil use the blending method. When you bake
muffins, dry and liquid ingredients can be
mixed ahead of time. Once they are combined,
however, you will need to bake the muffins
immediately. Otherwise, your muffins could
lose volume. To have even or equal looking
sizes of muffins, use a portion scoop. Be careful
not to mix the batter when scooping it out. You
may want to line each muffin pan with baking

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 cups. A baking cup is a paper lining that keeps the muffin from sticking to the
muffin pan Fill the pans 1∕2 to 3∕4 full. Leave enough space for the muffins to rise
as they bake. Bake the muffins for the time listed on the formula. Test the muffins
for doneness by pressing on the top of one of the muffins. If it springs back, it is
done. If it does not spring back, it needs to bake longer. If you need to leave the
muffins in to bake longer, stay close by and watch them carefully to make sure
they do not overcook. The tops also should be a golden brown color. Muffins are
better if they are made daily and served immediately. Muffin batter can be
premade and refrigerated for three days prior to baking.

2. Loaf Bread - The time spent mixing loaf bread batter is crucial. Undermixing will
result in a lumpy batter with dry pockets of flour. Overmixing will overdevelop the
gluten. The batter will be stringy or elastic. Elastic means stretchy and flexible. The
end product will be tough and will have tunnels, or large, irregular holes, in the
crumb. When you mix loaf bread batter, you should mix it lightly. Mix it long
enough to only blend all the ingredients. Then scale the batter into the pan. You
can alter the flavor of loaf breads by substituting or adding ingredients. For
example, fold in walnuts, cranberries, or zucchini to make walnut bread, cranberry
bread, or zucchini bread. You can also use bananas or pumpkin to make banana
bread or pumpkin bread.

3. Biscuits - Properly kneading and cutting the dough determines this quality. Over
kneading or twisting the hand cutters can deflate the dough, or cause the dough
to lose volume. Biscuits should have high volume. As soon as the biscuits are
shaped and placed on the sheet pan, allow them to relax for 10 minutes before
you bake them. This will allow the gluten to react and help the chemical reaction
of the baking powder or baking soda. Place the sheet pans in a hot conventional
oven.

8.6 Faults and Remedies

A cracked top: A cracked top is desirable and not a fault.

Tunnels and voids: Tunnels and voids, or elongated holes, in the bread are a symptom of
over mixing. Mix only until the dry ingredients are moistened. Some lumps may remain,
and that’s okay.
A tough texture: A tough texture instead of a tender texture is another symptom of over
mixing. Occasionally, too high of a baking temperature will cause toughness.
A soggy texture: If the batter is left for too long before baking, it may be soggy or sunk in
the middle. If there is too much liquid or not enough leavening, the bread may be soggy.
A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat
(butter, oil, or shortening) or too much leavening (baking soda or baking powder) will
cause the bread to be crumbly.
A bitter, soapy aftertaste: Too much baking soda or baking powder will create an
aftertaste.
Too thick or too brown of a crust: A tough thick crust may be caused by too high of oven
temperature or too much sugar.
A greasy crumb: Too much fat will create a greasy texture.
Crisp edges: Too much fat or too much fat and sugar will create crisp edges.

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 Module 2 (FT 122) Name: ____________________________________________
Activity No. 2.7 Program/Year: ____________Date Submitted: ___________

I. Essay: Answer the Following questions or give what is ask in each number. Write
𝑐𝑢𝑡 ℎ𝑒𝑟𝑒

your answers briefly and direct to the point.

1. Identify the different types of quick bread. Determine their similarities and
differences and compare their unique characteristics.

2. Explain why is it important to follow the proper method of mixing different

types of quick bread.

3. What are the three methods of mixing quick breads? Define each and
identify types of quick bread that used such method.

4. Identify the good quality of the following different type of quick bread.
A. Muffins B. biscuits C. loaf bread

II. Research work: Look for at least three (3) recipes of the following type of quick
bread. (Include the list of ingredients and procedure with picture or illustration.
Arrange the collected recipes on a short bond paper. It can either be
computerized or handwritten). For each recipe kindly identify the method of
preparation.

A. Biscuits
B. Muffins
C. Loaf bread (quick bread type)
D. Pancakes, waffles or hotcakes

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