Term
| Baking powder is the leavening agent most often used in quick breads (T or F) |
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Definition
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Term
| Rolled biscuits and doughnuts are examples of soft doughs (T or F) |
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Term
| The purpose of fat in quick breads is that it's a _________ |
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Term
| If you overmix muffins, _______ appear on the inside |
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Term
| This elastic substance is formed when flour is mixed with water |
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Definition
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Term
| Buttermilk or sour milk provide the ______ needed so baking soda can form carbon dioxide |
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Definition
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Term
| The leavening gas in quick breads is... |
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Definition
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Term
| The purpose of flour is... |
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Definition
| structure and the absorbtion of liquid and gases |
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Term
| The purpose of liquids are... |
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Definition
| help develop gluten and adds structure and texture |
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Term
| Leavening agents trigger... |
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Definition
| chemical reactions that makes bread rise |
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Definition
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| The purpose of sweeteners are... |
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Definition
| flavor, tenderizing, and browning |
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Term
| The purpose of eggs are... |
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Definition
| to bind liquids and fats to keep them from seperating |
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Term
| ______ combine to form gluten |
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Definition
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Term
| The four types of quick breads are... |
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Definition
| pour batters, drop batters, soft doughs, and stiff doughs |
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