Quick Bread & Others

The function of flour is...

• gives structure

• adds tenderness

• enhances flavor

• gives a golden brown color

The function of salt is...

• adds tenderness

• provides structure

• enhances flavor

• dissolves ingredients

The function of leavening agents is...

• adds flavor

• makes dough rise

• gives structure

• gives items their uniqueness

The function of liquids (milk, water, etc.) is...

• adds tenderness

• makes dough rise

• gives structure

• dissolves dry ingredients

The function of sugar is...

• creates gluten

• gives structure

• creates golden brown color

• gives uniqueness to products

The function of fat is...

• creates structure

• adds tenderness

• enhances flavor

• gives elasticity

The function of eggs are...

• provides structure

• adds flavor

• adds tenderness

• makes dough rise

An example of pour batter is...

• banana bread

• waffles

• scones

• biscuits

An example of drop dough is...

• scones

• biscuits

• pancakes

• blueberry muffins

An example of soft dough is...

• popovers

• carrot muffins

• scones

• banana bread