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Author Question: What chemical leaveners were used in the muffins? Why are they used in quick ... (Read 69 times)

nenivikky

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on: Aug 19, 2018
What chemical leaveners were used in the muffins? Why are they used in quick breads?

Question 2

Why are quick breads mixed only until all ingredients are just moistened?


tashiedavis420

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Baking powder and baking soda were used. Baking powder is a mixture of baking soda and agents that provide acid; they react when a liquid is added and again when it is exposed to heat. It is therefore called double-acting baking powder. Baking soda will need a liquid added as well as an acid present in the mixture so it can give off carbon dioxide. These both react quickly to provide leaveninghence the name quick bread.

Answer to Question 2

To avoid excess gluten production. Excess gluten formation results in excess carbon dioxide being trapped inside gluten walls; carbon dioxide tries to escape but cannot. This results in a peaked top and interior tunneling.


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