Quick Breads

Biscuits, muffins, and pancakes are these;

• drop breads
• quick breads
• yeast breads
• fruited breads

The Main difference between Quick Breads and Yeast Breads is....

• Type of Flour Used
• Type of Leavening Used
• Liquid Used
• Temperature Served

The creation tunneling in muffins is a sign of

• Not enough gluten stabilizer
• Under mixing
• Over mixing
• Oven temperature

Quick Breads are called "quick" because they use _______as a leavening agent.

• Baking powder and baking soda
• Dry active yeast
• Cake yeast
• Egg whites

The biscuit method of mixing involves ...

• Melted fat
• Solid Fat
• No fat at all
• Softened fat

An example of a quick bread would be

• Pizza crust
• Blueberry muffin
• Cinnamon roll
• Soft pretzel

Over mixing causes quick breads to become tough because of the over development of __________

• Yeast
• Egg Proteins
• Gluten
• Sugar

What does a leavening agent do?

• Kills the yeast
• Makes the dough rise
• Makes the bread flat
• Promotes browning

Which type of flour will create the least amount of gluten?

• Cake & Pastry Flour
• Self- rising Flour
• All-purpose Flour
• Whole-wheat Flour

What is an example of a POUR batter?

• Muffins
• Biscuits
• Pancakes
• Yeastbread