Quick Breads (2024)

FAQs

What is a quick bread quizlet? ›

Breads made with fast-acting leavening agents such as baking powder or baking soda vs. yeast.

Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing.

Quick breads, unlike yeast breads, rely upon baking powder, baking soda or eggs for leavening. That's why they're “quick” to prepare – there's no kneading, shaping or rising required. Sweet loaf breads (such as banana bread, zucchini bread, pumpkin bread), scones and biscuits are examples of quick breads.

Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.

Quick breads, unlike yeast breads, rise with the help of quick-acting leavening agents (baking powder, baking soda or a combination of both) and are generally baked as soon as the dough has been mixed. Quick breads can be savory or sweet, depending on the type of bread.

Quick breads are made using chemical leavening agents, namely baking powder or baking soda, instead of yeast. The term “quick bread” is appropriate, as these items don't involve the long rising times that yeast breads require.

A leavening agent is a substance that causes dough to expand by releasing gas once mixed with liquid, acid or heat. Rising agents give baked goods optimal volume, texture and crumb and can include baking soda or baking powder, whipped egg whites or cream, active or instant dry yeast, and even steam.

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

Baking soda is 100 percent sodium bicarbonate, an alkaline salt compound that creates carbon dioxide gas when mixed with an acid. Baking powder, on the other hand, is a mixture of sodium bicarbonate and an acid like cream of tartar which requires moisture and heat to activate.

Quick breads do not use yeast for leavening. Therefore, they are quick and easy to make. Under-mixing causes quick breads to be crumbly, dry and have very few tunnels.

Is a cupcake a quick bread? ›

It can be one or the other but never both cupcake and muffin. One is a cake and the other is a quick bread (because made with baking powder or baking soda instead of a lot of eggs - more than one egg).

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

First of all, salt acts as a leavening agent, together with baking powder, if you are using regular white flour. Second, salt makes the taste richer. If you are using in a dessert recipe for instance, it makes it taste sweeter and you can also taste the extra ingredients within such as fruits or nuts etc. better.

Pour Batter

Pour batters have a fluid consistency and are pourable. Unlike a drop batter, pour batters run when dropped from a spoon. Typically, pour batters have a one-to-one liquid-to-flour ratio. Pour Batter Examples: Pancakes.

Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor.

Point out to students that quick breads are made with leavening agents that allow immediate baking. Yeast breads, on the other hand, are leavened with yeast and must be kneaded and allowed to rise before baking.

Protein part of flour, when mixed with a liquid and kneaded sufficiently, gives dough its framework and structure. The soda of the baking powder will react with the acid ingredients it contains to form carbon dioxide, a harmless gas which causes the dough to rise when heated.

Quick breads are separated into two main categories: those made with batters and those made with doughs. Quick breads that are made with a batter include muffins, cornbread, and quick loaf breads (like banana bread and zucchini bread). Quick breads that are made with a dough include biscuits and scones.