BIOLOGY
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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they are easy to make
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they do not need to rise
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they are quick cooking
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all of the above
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Detailed explanation-1: -Quick bread derive their generic name from the speed of their leavening action. The less development of gluten is desired in quick bread than in yeast bread, and the function of flour in some cases is overshadowed by those of other ingredients. Soft wheat all-purpose flour is used for most quick bread.
Detailed explanation-2: -The name “quick bread” comes from the fact that these items can be baked immediately in contrast to the long rising times that yeast breads need to go through.
Detailed explanation-3: -Quick breads include many cakes, brownies and cookies-as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Detailed explanation-4: -The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.