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Quick breads

Review for test on quick breads

QuestionAnswer
Cake flour forms gluten that is strong enough to support the structure of yeast breads and quick breads. False
Double-acting baking powder releases most of its carbon dioxide as soon as it is moistened. False
Eggs and fats are considered to be liquid ingredients in baked products. True
In the muffin method, the liquid ingredients are added to the dry ingredients all at once. True
Overdeveloped gluten can cause quick breads to be compact and tough. True
Bread baked in a microwave oven is microwaved on high power until it is almost done. False
You can make quick breads healthier by changing the proportion of the ingredients. True
Drop biscuits contain more milk than rolled biscuits. True
Popovers use the air in eggs for leavening. True
When gluten traps air it causes bread to rise. True
English muffins are a quick bread? False
What flour would be most suitable for the preparation of muffins? All-purpose flour
You will find tunnels in over mixed muffins True
This is the tenderizing agent in baked products. Fat
This type of batter has large amounts of liquid and a small amount of flour Pour batters
This type of batter has equal amounts of liquid and flour Drop batter
This type of batter has less liquid and more flour Dough
Which method would you use to mix muffins and popovers? Muffin method
Hydrate the protein and starch in flour liquids
Add color and flavor and contribute to structure Eggs
Serves as a tenderizing agent Fat
Produces gases that make baked products rise. leavening agents
Helps crust brown Sugar
Gives structure to baked products. Flour
Protein gives elasticity. Gluten
Contains acid, baking soda, and starch Baking Powder
Narrow open areas in over mixed muffins Tunnels
Sodium bicarbonate Baking soda
Stiff enough to be shaped by hand Dough
Created by: Lhoover
 

 



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