Quick Breads Review

Which biomolecule is found in pastas and breads? (Hint: it is a polymer)

• Lipid

• Protein

• Simple Carbohydrate

• Complex Carbohydrate

What is the primary leavening agent in quick breads?

• Yeast

• Baking soda

• Baking powder

• Air

Which of the following is a characteristic of quick breads?

• Require long fermentation

• Use of chemical leaveners

• Need for kneading

• Use of sourdough starter

What is the role of baking soda in quick breads?

• To add flavor

• To act as a preservative

• To neutralize acids and produce carbon dioxide

• To provide moisture

Which ingredient is commonly used to provide acidity in quick breads?

• Milk

• Vinegar

• Lemon juice

• Buttermilk

What is the effect of overmixing quick bread batter?

• Increased volume

• Tough texture

• Enhanced flavor

• Better color

Tags

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Which of the following is NOT a type of quick bread?

• Muffins

• Biscuits

• Sourdough bread

• Pancakes

What is the scientific reason for using cold butter in making biscuits?

• To enhance flavor

• To prevent gluten formation

• To create flaky layers

• To increase shelf life

Tags

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How does the Maillard reaction contribute to the flavor of quick breads?

• By caramelizing sugars

• By breaking down proteins

• By creating complex flavors through browning

• By evaporating moisture

Which of the following is a common method to test the doneness of quick breads?

• Using a thermometer

• Tapping the bottom for a hollow sound

• Inserting a toothpick

• Checking the color