Tunneling in quick bread products _____.
A) results from undermixing
B) refers to elongated holes inside the product
C) can be avoided by decreasing the proportion of fat and sugar in the formula
D) all of the above

Question

Quizplus · Accepted Answer

Tunneling refers to the formation of elongated holes or tunnels inside baked products, such as quick breads, which is often a result of overmixing the batter, leading to the development of gluten strands that create these tunnels during baking.

Tunneling in Quick Bread Products _____