• describe appearance and use of muffins, biscuits, popovers, and creampuffs, pancakes, waffles, and cookies in the American diet.
• describe the biscuit method of mixing.
• describe the muffin method of mixing.
• describe the relationship between leavening type, liquid and dry ingredient proportion, and baking temperature on final product quality.
• produce a quality muffin.
• produce a quality biscuit.
• produce a quality popover.
• produce a quality creampuff.
• know and evaluate the quality characteristics of quickbreads.

Quickbreads are generally chemical or steam leavened products. Quickbreads may cover quite a range of different types of products. Those discussed here go all the way from a steam leavened bread that must be served hot to a cookie which may be stored for several weeks. What quickbreads generally have in common that they have little gluten structure. This minimal gluten structure may be due to the amount of tenderizers used like fat and sugar. Additionally, in those quickbreads which do not require gluten as a structural element, a low gluten flour or even starch can be used.

The whole category of quickbreads have shown a recent increase in their part of the market.

The biscuit method of mixing is to cut the fat into the dry ingredients (usually flour, baking powder and salt) and than add the liquid and toss to dampen. Knead or mix for desired quality.

The muffin method of mixing is essentially homogeneously mixing all dry ingredients (flour, baking powder and salt) and than mixing all liquid ingredients (oil, egg, milk) and add together.
Describe the relationship between leavening type, liquid and dry ingredient proportion, and baking temperature on final product quality.

Muffins are simple quickbread that are traditionally baked from a batter prepared from a mixture of egg, milk and melted shortening or oil stirred into sifted flour, sugar, salt and baking powder. The optimum proportion of ingredients, mixing, and baking results in a "standard" muffin" with good volume and a slightly rounded, golden brown, pebbly top. Although the interior crumb is coarse, it should be uniform and tender.

Due to the proportion of liquid to flour, gluten develops with only slight mixing. The amount of mixing that is optimum for muffins is just enough to blend the dry ingredients and liquid ingredients but not enough to produce a smooth batter. When lifted with a spoon, the batter should break and separate easily. Mixing the batter beyond the optimum amount results in a smoother and less lumpy batter. The increase in gluten development prevents the muffin from rising in the early part of the baking period resulting in a lighter slick crust with a duller appearance and a top which is not rounded but has peaks, tunnels or holes through the center of the muffin.

The influence of mixing may be magnified or minimized by selection of the different flours. Cake flour with less gluten forming protein not only is less likely to form tunnels during mixing, but will product a more tender muffin than hard wheat flours. Changing the proportion and type of egg, milk, fat or baking powder also influences muffin quality. Many of the muffins made today have a high proportion of fat and sugar. In some ways, muffins are similar to the one-bowl cake of old.

The type of shortening, type of flour, temperature and extent of manipulation, as well as many other factors influence the biscuit produced. The plasticity of the shortening influences the extent of flakiness produced. Shortening or lard which spreads over the flour particles inhibits gluten formation and is more likely to produce a fine textured biscuit. A shortening that is too stiff and does not spread easily will permit development of gluten and thus flakiness in the biscuit; however, overdevelopment of gluten results in a flaky tough crumb. The amount of protein in the flour has a similar influence on flakiness, the higher the protein content, the flakier and tougher the biscuit.

Additionally, an all-purpose flour or hard wheat bread flour may produce a biscuit with a darker crust and larger volume than that produced with a soft wheat pastry or cake flour. Temperature influences biscuit quality not only due to its influence on the plasticity of fat, but also because of its influence on flour hydration. Optimum mixing is an important factor in preparation of the quality biscuit desired. Gluten develops slowly in the biscuit dough system because of the low ratio of liquid to flour. As a result of slow gluten development, under manipulation of biscuit dough is a problem. Undermixed biscuits have a smaller volume, rough and spotted crusts, and the interior has a course texture. Overmixed dough causes the development of gluten to be excessive, thus, the biscuits are humped on top, dry and tough.

This steam leavened product is made from flour, milk, egg, shortening and salt. It is a pour batter which will, when placed in a hot oven, puff up into a popped puff ball appearance. It is especially used in the South as a "hot bread" for breakfast. It is good with butter and jelly. Interestingly, because the leavening comes from the liquid portion, it is possible to prepare this a day or two ahead of time.

The identical formula is used for Yorkshire Pudding. This is a bread product which is generally heated in meat juices. It is considered to be "quite British".

Cream puffs are a steam leavened product. A critical factor in preparation of the cream puffs is the establishment of a stable emulsion. This emulsion is formed due to the lecithin in the egg yolk of the eggs. Basically, water, butter, and flour are heated together to form a gelatinized mixture. Without allowing coagulation, eggs are beaten in to complete the emulsification of the butter.

This use to be easy to answer. During the mid-50s a number of "white papers" on quality characteristics of baked products were published in the Journal of Home Economics. Since that time, the "standard" product has changed in many of the catagories of quickbreads. Muffins are probably one of the greatest examples. Rarely do we purchase a "lean" muffin made in the tradition of old.

GLOSSARY

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crepe
kuchen
muffin
pita
pretzel
waffle

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Updated: Wednesday, July 22, 2009.