BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Quick breads are prepared with flour, eggs, sugar, fats and liquids including milk, buttermilk, or sour cream, and each plays a part in the overall texture and flavor of the finished product. Flour adds structure to the bread but the batter must be mixed minimally so that the gluten structure doesn’t develop too much.

Detailed explanation-2: -Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture.

Detailed explanation-3: -Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.

Detailed explanation-4: -Eggs provide structure and help bind the ingredients together. Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture.