Because only slight gluten development is desired in most quick breads, __________.
A) their doughs are kneaded only lightly
B) they contain a high proportion of sugar and fat
C) their batters are mixed only until the dry ingredients are moistened
D) all of these

Question

Quizplus · Accepted Answer

All of the options provided are correct because they each describe methods to limit gluten development in quick breads, which is crucial for achieving the desired tender texture. Light kneading, the inclusion of high amounts of sugar and fat, and mixing just until dry ingredients are moistened all serve to minimize gluten formation.

Because Only Slight Gluten Development Is Desired in Most Quick