Gluten development in quick breads _____.
A) should be minimized in order to avoid toughness
B) helps to strengthen flavors that might otherwise go unnoticed
C) takes place as a result of the action of chemical leavening agents
D) is necessary to avoid a variety of problems, including tunneling and toughness
E) all of the above

Question

Quizplus · Accepted Answer

Gluten development in quick breads should be minimized to avoid toughness, as excessive gluten development can make the bread chewy and dense rather than light and tender. Quick breads rely on chemical leavening agents like baking powder or baking soda for rise, not gluten formation.

Gluten Development in Quick Breads _____