BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Leavening agents-causes product to rise. Fats-adds tenderness, richness and flavor. Sweeteners-provides sweetness and flavor, makes product tender, and helps crust brown.

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: -Sugar Is Sweet and Helps Tenderize Sugar tenderizes a cake by preventing the gluten from forming. Sugar also holds moisture in the finished product.

Detailed explanation-4: -The basic ingredients of any quick-bread recipe are all-purpose flour, liquids, typically milk, salt and leavening agent, such as baking powder and/or baking soda.