Quick Bread

By: Dr. Mohd Yusof Bin Kamaruzaman

Content
• Introduction
• Types of Quick Breads
• Basic Ingredients
• Common Equipment, Tools and Utensils
• Common Quick Bread Methods
• Muffin Method
• Biscuit Method/Pastry Method
• Creaming Method
• Characteristics of Quality Quick Breads
• Quick Bread Making Faulty, Causes and Prevention
INTRODUCTION
Introduction
• “Quick” in the name Quick Bread refers to the only short
time required to make the products.
• No extra waiting period of yeast fermentation.
• No extra kneading for gluten development.
• Leavening agents used are other than yeast.
• Chemical Leavening Agents:
• Baking Powder.
• Soda Bicarbonate.
• Does not require gluten development as it will make the
products go tough.
• Quick Bread is a product in between bread and cake.
• Neither light and soft like bread nor tender and moist like
cakes.
TYPES OF QUICK BREADS
Types of Quick Breads
Quick Breads

(1) (2)
Batter Soft Dough

Can be Pour Batter or The dough is not elastic

Drop Batter depending or firm like bread dough
on the product. and pastry dough.

Example: Example:

1. Muffins 1. Scones/Biscuits
2. Banana Bread 2. Soda Bread
Types of Quick Breads
Batter - Muffins

Soft Dough - Scones

BASIC INGREDIENTS
Basic Ingredients

Flour
Chemical
Leavening Agent

Eggs
Sugar

Liquids

Lipids
Ingredients

Flour
Specification Function Storage
• White wheat flour for most of • Building structure of • Cool and dry place.
Quick Breads. the products. • Preferably air-tight
• All-purpose flour always • No gluten container.
the easiest choice. development
• Generally medium required.
gluten/protein flour.
Ingredients
Chemical
Leavening
Agent
Specification Function Storage
• Baking Powder for general • As leavening agent. • Cool and dry.
recipes. • Preferably air-tight
• Soda Bicarbonate for more container.
acidic mixture or high sugar
content.
Ingredients
Lipids
Specification
• Generally use liquid lipids.
• Vegetable oil.
• Butter gives better flavor.
• But almost always melted
and mixed in the recipe.
• Margarine as substitute
for cost effective option.
Function Storage
• Flavor - Butter • Refrigeration for
• As moisture retainer. butter.
• Shortens/lubricates • Lidded container for
gluten development margarine and oil in
for more tender room temperature.
quick breads.
Ingredients

Sugar
Specification Function Storage
• Castor sugar is primary option. • Act mainly as flavor • Lidded container
• Other type of sugar may be although most quick • Air-tight container
used as recipe calls for specific breads are not really • Room temperature
kind. that sweet.
• Brown sugar • As moisture retainer.
• Honey
• Palm sugar, etc.
Ingredients

Liquids
Specification Function Storage
• Liquids may be plain water, milk, • Binder for all • Refrigerated.
buttermilk, cream, yogurt and ingredients.
others according to specific • Flavor enhancer
recipe. (dairy products).
• Each will affects the overall • Moisture
flavor and slight texture
differences.
Ingredients

Eggs
Specification Function Storage
• Generally use large size eggs. • Binder for all • Refrigerated.
• Fresh eggs preferably. ingredients. • Room temperature
• Texturizer. prior of using.
• Nutritional value
addition.
Ingredients
• Supportive ingredients (Optional and Additives)
• Flavoring
• Salt
• Balances out the overall flavors of end products.
• Flavor variations
• Basic recipes of quick breads are addaptives for other flavoring ingredients
like:
• Fruits
• Nuts
• Essences/Extracts
COMMON EQUIPMENT, TOOLS
AND UTENSILS
Common Equipment, Tools and
Utensils Baking Oven

Oven
• Baking
sheet/pan Baking Sheet
• Mixing bowl
• Measuring tools
• Spatula/Scraper
Spatula/Scraper
Mixing Bowl
Measuring Tools
Common Equipment, Tools and
Utensils Rolling Pin
• Miscellaneous:
• Rolling pin
• Cookie cutter
• Ice cream scoop

Ice Cream Scoop

Cookie Cutter
COMMON QUICK BREAD
METHODS
Common Quick Bread Methods
• Generally, there are 3 Methods in making quick breads:
• Muffin Method
• Mixing ingredients by Wet - Dry category before mixing both together.
• Usually used to make muffins.
• Biscuits Method/Pastry Method
• Similar to Rub-in method.
• Fat (butter) cut/rub into flour before addition of other wet ingredients until it can be
formed into soft dough.
• Usually used to make scones or biscuits.
• Creaming Method
• Similar to cake making.
• Creaming fat (butter) with sugar before incorporating the rest of ingredients
alternating 3 batches of dry and 2 batches of wet. Starting with dry and nd with dry
• Can be used for both batter and soft dough mixture if the recipe uses solid fat
like butter or margarine.
CHARACTERISTICS OF
QUALITY QUICK BREADS
Characteristics of Quality of
Quick Breads
• Texture
• Tender crumbs.
• Slightly drier than cakes.
• Thin but rough-textured skin (muffin).
• Should be domed in shape.
• Color
• Depending on the flour and other ingredients used, breads should be golden
brown in color of a perfectly baked ones.
• The use of deeper color ingredients like whole wheat flour, brown sugar, or spices
like cinnamon powder may deepen the color of baked crusts.
• Egg wash and other glazes may affect differently on the color.
• Flavor
• Basic Quick Breads are not strong in its flavor hence the additional flavors like
fruits, spices and nuts.
• Aroma
• Quick Breads should have toasty aroma in general.
• Additional of other flavors or spices may be changed accordingly.
QUICK BREADS FAULTY,
CAUSES AND PREVENTION
Quick Breads Faults, Causes
and Prevention
Faults Probable Causes Prevention
Collapsed muffin top • Flour too weak. • Use medium strength
• Not enough leavening or pastry flour.
agent. • Use correct and
• Oven too hot. appropriate amount of
leavening agent.
• bake accordingly in
correct temperature for
enough time.

Tunneling • Over mixed • Mix until all ingredients

• Too many gluten had just combined.
developed • It's okay to leave
bits of flour lumps
not properly
mixed just to
avoid gluten
development.
Quick Breads Faults, Causes
and Prevention
Faults Probable Causes
Irregular shape. • Soft dough too wet.
• Flour too weak.
• Oven temperature too
low
Raw interior/under cooked • Baked for short duration. •
• Oven temperature too
low.
• Scones are too thick.
Prevention
• Make sure to have soft
dough not wet or batter if
soft dough consistency
is required.
• use medium or pastry
flour.
• Preheat oven at correct
temperature and bake in
correct time.
Make sure the duration
of baking is followed.
• Preheat oven to correct
temperature and bake
accordingly.
• Do not roll and cut
scones too thick.
END OF TOPIC
Credits
1. Professional Baking (7th ed.) Wayne Gisslen
2. https://thehobbeehive.com/2011/02/22/reci-bee-the-secret-to-bee-utiful-baking/
3. https://www.williams-sonoma.com/products/round-cookie-cutter-set/
4. https://lacer.wordpress.com/2015/05/14/on-the-menu-ham-cheese-and-leek-scones/
5. https://www.yelp.ca/biz_photos/life-of-pie-ottawa-2?select=EFF88tDZnrC7pzSdOE1scw