Question

1. why is it important not to over - mix quick bread batters?
2. give one example of a quick bread (muffins, scones, biscuits, or pancakes) and explain how it is prepared.

part iv: application (5 points each)

1. you are making biscuits and the recipe calls for:

• 4 c flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 c butter
• 1 1/2 c milk

if you want to make half the recipe, how much of each ingredient would you need? (show your math.)

1. you baked muffins and they turned out with long holes (tunnels) inside and were tough to eat. what most likely caused this problem and how could you prevent it next time?

Explanation:

17.

Over - mixing quick bread batters develops too much gluten, making the bread tough and dense instead of light and tender. Gluten formation should be limited for the desired texture.

Let's take muffins as an example. First, dry ingredients like flour, baking powder, and salt are combined. Then wet ingredients such as milk, oil, and eggs are mixed separately. The wet are added to the dry and just mixed until combined to avoid over - mixing. Then the batter is spooned into muffin tins and baked.

Step1: Divide flour amount by 2

$4\div2 = 2$ c flour

Step2: Divide sugar amount by 2

$2\div2=1$ Tbsp sugar

Step3: Divide baking powder amount by 2

$1\div2 = 0.5$ Tbsp baking powder

Step4: Divide salt amount by 2

$1\div2=0.5$ tsp salt

Step5: Divide butter amount by 2

$1\div2 = 0.5$ c butter

Step6: Divide milk amount by 2

$1.5\div2 = 0.75$ c milk

Answer:

Over - mixing develops too much gluten, resulting in tough and dense quick bread instead of light and tender.

18.