What causes quick breads to be dense?
A) old batter
B) outdated leavening agents
C) overmixing
D) any of the above
Correct Answer:
Verified
Q6: The dough for biscuits and scones should
Q6: Which of the following is a component
Q7: What chemical leavening agent reacts with both
Q9: A recipe for muffins can be baked
Q11: The tops of muffins will be cracked
Q12: Baking soda will react with acidic ingredients,
Q12: Which of the following is primarily used
Q13: All quick breads:
A)are made with chemical leavening
Q14: Which of the following is most likely
Q15: Large holes in the centres of muffins
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