Question

1. Explain differences: baking soda & baking -powder, y e ast,  and self ris ing   flo ur  for leavening

2. what are the leaveners that are used qui ck  brea ds

3. What’s the functions of the high pro portions of liqud and egg in pop over batter?

4. Describe the muff in  mix method that is often used in prep aration  of quik  bre ads

5. Why are the quik  bre ads  mixed only- until all ingredints are just moist-ened?

(srry for weird ty ping. Comput er is malllfuncti on ing)

Answer 1

Qus-1 Difference between Baking soda and Baking powder Baicing soda It is pure sodium bicarbonate Powder (NaH63) Baking powder Baking powder is a mixture of sodium Bicarbonate + aucifying & Drying agent No Audifying agent contains i there wuam of Tartar or mixture of monocalcium phosphare and Bodium almunium avephove Has No Drying Agent Containe lounstruch as Duying agent Yeast self-rising flour * Yeast By the common biologiral buy Rising flour Bs a combination leave ning agent used gave purpose flour) Baking as fermentation is method by power and sell- which yeast auts on Sugar and changes Them into (029 alushol. The rellese of wa produus bawering action in yeast Product

found in Quite Breads aus-2 Most common heawe ning agent 1.) Baking soda 2.) Balling Powder 3.) heavening qases - Dream (wateevapor) - Airl from whipping eggs - co2 (Released luy yeast)