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Copy of Quickbreads and the Functions of Ingredients
Transcript of Copy of Quickbreads and the Functions of Ingredients
(Contains gluten) Flour A substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough What is Gluten? Enhances the flavor Salt Makes the bread rise
(baking powder or baking soda) Leavening Agents Flavoring, browning, and sweetness Sugar Adds moistness to activate all other ingredients (also flavor and nutrition) Liquids Tenderness and Flavor Fats(oil, butter, shortening) Binds together; flavor and nutrition (protein) Eggs They get tough (tougher texture); also creates tunnels & holes in the bread What happened when you over mix and handle quick bread mixtures too much? Carbohydrates What is the main nutrient found in quick bread? Bread/grain group To which food group does quick breads belong to? Tender; Flavorful; Slightly sweet; Gently rounded top; Even texture (no holes) List the characteristics of a perfect quick bread?