What are the two categories of quick breads? List the categories, and explain the textural differences and how you change either ingredients or procedures to produce the desired texture.
What will be an ideal response?
See section 19-2. The answer should include the primary ratios that influence the basic differences in batters and doughs. The focus of the texture should revolve around the type of lipid (i.e., whether it is incorporated as a fat or oil) and how this influences the texture. It should also include the incorporation of lipids with respect to "how" the forms of lipids are added to flour mixtures.
You might also like to view...
Approximately how many kcalories are provided by one teaspoon of sugar?
a. 10 b. 20 c. 30 d. 40 e. 50
Marasmus is a form of malnutrition that negatively impacts which of the following developing organs the worst?
A. The Brain B. The Liver C. The Kidneys D. The Teeth
It is a mistake to think of _____ as one of the components of fitness
a. strength b. flexibility c. endurance d. performance
Cocoa is a chocolate product that is relatively low in fat
Indicate whether the statement is true or false