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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Mixing and Production Methods Dough mixtures for quick breads are generally of two types: Soft doughs Used for biscuits Rolled out and cut into desired shapes Mixed by the biscuit method Batters Pour batter: Liquid enough to poured Drop batter: Thicker and drops from a spoon in lumps Types of dough Mixing and Production Methods Only slight gluten development is desired in most quick breads. Muffin, loaf bread, and pancake batters are mixed as little as possible. Biscuit dough is often lightly kneaded, enough to develop some flakiness but not enough to toughen the product. Chemical leavening agents do not create the same kind of textures that yeast does. Popovers are the exception among quick breads because they require significant gluten development. They are made with a thin batter and leavened by steam only. Gluten Development in Quick Breads Mixing and Production Methods . | Chapter 31 Quick Breads Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Mixing and Production Methods Dough mixtures for quick breads are generally of two types: Soft doughs Used for biscuits Rolled out and cut into desired shapes Mixed by the biscuit method Batters Pour batter: Liquid enough to poured Drop batter: Thicker and drops from a spoon in lumps Types of dough Mixing and Production Methods Only slight gluten development is desired in most quick breads. Muffin, loaf bread, and pancake batters are mixed as little as possible. Biscuit dough is often lightly kneaded, enough to develop some flakiness but not enough to toughen the product. Chemical leavening agents do not create the same kind of textures that yeast does. Popovers are the exception among quick breads because they require significant gluten development. They are made with a thin batter and leavened by steam only. Gluten Development in Quick Breads Mixing and Production Methods Variations on the basic procedure produce different characteristics in the finished product. Using slightly more shortening and cutting it in less—until the pieces are the size of peas—produces a flakier biscuit. Omitting the kneading step produces a tender, crustier biscuit, but one with less volume. The Biscuit Method Mixing and Production Methods Make-up of Biscuits Roll the biscuit dough into a sheet about ½ in. (1 cm) thick. Cut into desired shapes. Place the biscuits ½ in. (1 cm) apart on a baking sheet for crisp-crusted biscuits. For softer biscuits, the biscuits should be touching each other on the baking sheet. Bake as soon as possible. The Biscuit Method Mixing and Production Methods This mixing method is used not only for muffins but also for: Pancakes Waffles Quick loaf breads Coffee cakes Loaf breads and coffee cakes are sometimes higher in fat and sugar than muffins. These can withstand more mixing without toughening. The Muffin Method Mixing and .
