NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Eggs
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Flour
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Liquid
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Salt
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Detailed explanation-1: -Flour adds structure to the bread but the batter must be mixed minimally so that the gluten structure doesn’t develop too much. Fats are added for richness and flavor, and when creamed with sugar, they trap air creating lightness in the batter.
Detailed explanation-2: -Quick breads can be made with a variety of ingredients, however most of them contain flour, fat (oil or butter), sugar, eggs, salt, and a chemical leavener (baking soda and/or baking powder).
Detailed explanation-3: -All quick breads contain most of these basic ingredients: Flour-Structure. Leavening agents-rise and become light and porous. Salt-Flavor. Fat-Tenderness. Liquid-Activates the leavening agents and dissolves ingredients. Egg-Color, flavor and nutrients. Sugar-Sweetness and browning.