Question

which best describes the science involved in leavening?
flour causes the product to rise.
yeast causes the foods to become light and porous, therefore allowing the product to rise.
the food will become light and porous.
gluten traps the carbon dioxide created during the leavening process, stretching, and therefore causing the product to rise.
question 2
2 pts
which is the best way to describe what qualifies a quick bread as a quick bread?
quick breads develop gluten, causing them to rise faster than other breads.
quick breads use baking soda and baking powder as leavening agents, making them faster to rise than yeast breads.
quick breads are created from specific batters such as pour, drop, and soft dough that help them rise faster than other breads.
quick breads are easy to make.

Explanation:

For the first question, leavening involves yeast producing carbon - dioxide gas through fermentation. Gluten in the dough traps this gas, causing the product to rise. Yeast is a key factor in making foods light and porous. For the second question, quick breads use chemical leavening agents like baking soda and baking powder instead of yeast, which makes them rise more quickly.

Answer:

1. Yeast causes the foods to become light and porous, therefore allowing the product to rise.
2. Quick breads use baking soda and baking powder as leavening agents, making them faster to rise than yeast breads.