Lecture Professional cooking (6/e): Chapter 31 - Quick breads. After reading the material in this chapter, you should be able to: Prepare baking powder biscuits and variations; prepare muffins, loaf breads, coffee cakes, and corn breads; prepare popovers;. | Chapter 31 Quick Breads Chapter Objectives 1. Prepare baking powder biscuits and variations. 2. Prepare muffins, loaf breads, coffee cakes, and corn breads. 3. Prepare popovers. Quick breads are the perfect solution for operations that want to offer customers fresh homemade bread without the labor cost of yeast breads. Mixing and Production Methods Types of dough Soft doughs are used for biscuits Batters - pour or drop batters Gluten Development in Quick Breads Only slight development of gluten is needed for quick breads Tenderness, not chewiness, is the desired result Muffin, loaf bread, pancake batters are mixed minimally to keep gluten development low. Biscuit dough is lightly kneaded enough to develop flakiness. Popovers are the exception - a thin batter made with bread flour, mixed well to develop gluten, and leavened by steam. Biscuit Method Combine all dry ingredients and cut in fat Combine all liquids Add liquids to dry ingredients until combined and soft dough | Chapter 31 Quick Breads Chapter Objectives 1. Prepare baking powder biscuits and variations. 2. Prepare muffins, loaf breads, coffee cakes, and corn breads. 3. Prepare popovers. Quick breads are the perfect solution for operations that want to offer customers fresh homemade bread without the labor cost of yeast breads. Mixing and Production Methods Types of dough Soft doughs are used for biscuits Batters - pour or drop batters Gluten Development in Quick Breads Only slight development of gluten is needed for quick breads Tenderness, not chewiness, is the desired result Muffin, loaf bread, pancake batters are mixed minimally to keep gluten development low. Biscuit dough is lightly kneaded enough to develop flakiness. Popovers are the exception - a thin batter made with bread flour, mixed well to develop gluten, and leavened by steam. Biscuit Method Combine all dry ingredients and cut in fat Combine all liquids Add liquids to dry ingredients until combined and soft dough is formed Knead lightly Variations to the Biscuit Method Variations on the basic procedure produce different characteristics Using slightly more shortening and cutting in less produces a flakier biscuit Omitting the kneading produces a tender, crustier biscuit, with less volume The Muffin Method This mixing method is used for muffins, pancakes, waffles, and quick loaf breads, and coffee cakes Muffin Method Combine dry ingredients Combine all liquids, including fats Add liquid to dry ingredients and mix until combined but lumpy Clip art images may not be saved or downloaded and are only to be used for viewing purposes. Copyright ©2007 John Wiley & Sons, Inc.
