Unit 4 discussion instruction | Science homework help

 

Discussion Topic: Types of Flours in Quick Breads and Biscuits

  1. Explain the chemical qualities that flours contribute to quick breads and biscuits.
  2. For each of the following types of flour, describe the general characteristics and uses in food preparation:
    • bread flour
    • all-purpose flour
    • pastry flour
    • cake flour
    • instantized flour
    • self-rising flour
    • alternative flour (such as almond, rice, oat, or coconut, etc.)