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Managing Gluten in Quick Breads
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Published 2022
One thing that both quick bread mixing methods have in common is the goal of reducing gluten formation. Gluten is necessary to give our baked goods structure, but too much gluten will make the quick breads tough and chewy.
As soon as flour is hydrated, gluten begins forming. The more the batter or dough is worked, the more elastic this gluten network will become. This is desirable in yeast bread, which will be discussed in depth in Chapter 9. However, in a quick bread, we want the final product to stay fluffy and tender.
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