What is the purpose of fat in quick breads?
* Tenderness: Fat coats the gluten strands in flour, preventing them from becoming too tough when the bread is baked.
* Moistness: Fat helps to keep quick breads moist by preventing the water in the batter from evaporating.
* Flavor: Fat adds flavor to quick breads, especially when using flavorful fats such as butter, oil, or shortening.
* Leavening: Some fats, such as baking powder and baking soda, can also act as leavening agents, helping the bread to rise.
Bread Recipes
- How to Bake Polish Babka Bread
- Why are your homemade buttermilk biscuits browning on bottom and not top?
- Why is it good to toast white bread?
- Why Do My Baked Biscuits Have Cracks in the Top?
- Where can I download a recipe for bread pudding?
- Is there rye bread in the Italian cuisine?
- What ingredient makles bread rise?
- What substance produces by alcoholic fermentation makes bread dough rise?
- What crisp biscuit is baked as a knot or stick and flavored with salt?
- How would french bread loaves be different if you increased the shortening to 7 percent?
Bread Recipes
- Bread Machine Recipes
- Bread Recipes
- Cereal Recipes
- Cold Breakfast Recipes
- Egg Recipes
- Hot Breakfast Recipes
- Omelet Recipes
- Pancake Recipes
