HUMAN NUTRITION

Detailed explanation-1: -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-2: -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.

Detailed explanation-3: -Gluten is a protein found in wheat products. In bread making, it’s exceedingly important. Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

Detailed explanation-4: -Wheat Flours All-purpose flour is milled from a mixture of soft and hard wheat with a moderate amount of protein (8–11%). Quick breads, cakes, cookies and pastries can all be made using all-purpose flour. If a recipe calls simply for “flour, ‘’ you can bet it’s referring to all-purpose flour.