We all like a good bread that is tender, moist and cakelike. But ever wonder how a bread gets or the differences between muffins, breads.
For starters, quick breads came from batters or doughs that have a leavening agent, mainly baking soda or baking powder. Baking powder and baking soda perform is a essential element to produce a perfect quick bread. Leavening agents tenderize the product, they can characterize flavorings, and give rise to the product. The riser in these foods come from the gases, air bubbles released in the product. Proteins in dough or batters set around the air pockets giving quick bread its rise and texture. Baking soda aka household baking soda is an alkaline compound, it releases carbon dioxide if heat and moisture are both present. Using baking soda, the product needs to be baked at once. Baking powder, is another agent. It prevents lumps due to containing a starch, only moisture is needed to release the gases.
We all love a good bread, but understanding that its difference from quick breads. Having that yeast means it needs time to fermentation and proofing. Sourdough, bun, baguette, and focaccia just a few yeast breads that we have had or maybe some of are favorites. Yeast cells thrive on sugars, sugars metabolized, carbon dioxide, and alcohol are released in the dough making it rise. Something most people don't know, I assure I didn't know is the fermentation helps develop to strengthen and develop gluten and flavors are developed. Quick breads are mixed by the Biscuit method, Muffin method, and biscuits method all three produce different products, due to the different fats that are mixed in. Biscuit method uses a solid fat that is cut, and produces a flaky product, muffin method uses liquid oil or melted butter produces tender, cakelike texture product, and creaming method uses a softened product that produces rich, tender product. Also know your flours, pastry, all purpose, wheat, cake flours, some all purpose flours have a protein content 8 to 9 percent like wheat flour does so you could use either one in a recipe and produce the same outcome. Gluten development is important to understand as well, to keep a low mix flour in swiftly. Batters for muffins and loaf are interchangeable, meaning blueberry muffins can be poured in loaf pan to have blueberry bread. Something else to consider if over mixed, you could have to trouble shoot your batter and make adjustments.
Cranberry Orange muffin I learned in Culinary Lab this past week. The previous week I made a sweet strawberry shortcake biscuit. Theses two in comparison and seeing the method change, gave a better understanding of how the textures differ in appearance, taste, and texture. My challenge is quick bread is knowing the fats used produce a certain product.
Bake on my friends until again.
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