Tunneling in quick breads results from __________.
A) overmixing
B) insufficient kneading
C) the use of chemical leavenings
D) insufficient gluten development

Name: Tunneling in quick breads results from __________. A) overmixing B) insufficient kneading C) the use of chemical leavenings D) insufficient gluten development
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Question

Quizplus · Accepted Answer

Tunneling in quick breads is typically caused by overmixing the batter, which develops the gluten too much and leads to the formation of tunnels and an uneven texture.

Tunneling in Quick Breads Results from __________