Which common leavening agent is used in quick breads?

Which common leavening agent is used in quick breads?

• A. Baking soda
• B. Baking powder
• C. Yeast
• D. Self-rising flour

Answer: (B)

Baking powder is the correct answer, as it is a chemical leavening agent commonly used in quick breads. Quick breads rely on the immediate reactions of baking powder to produce carbon dioxide gas when it comes into contact with moisture and heat. This gas is what causes the batter to rise and gives the bread its light and airy texture. Baking powder typically contains a combination of an acid (usually cream of tartar) and a base (baking soda), along with a moisture-absorbing ingredient like cornstarch. When mixed with wet ingredients, the acid and base react to liberate carbon dioxide, which is critical for leavening in quick breads that do not require long fermentation times. In contrast, other leavening agents like baking soda require an additional acid in the recipe to activate, while yeast is a living organism that takes time to ferment and rise, making it unsuitable for the quick nature of quick breads. Self-rising flour is also pre-mixed with a leavening agent (usually baking powder) and salt but is not a leavening agent by itself; it’s a type of flour that makes quick bread recipes easier by providing some leavening.

Baking powder is the correct answer, as it is a chemical leavening agent commonly used in quick breads. Quick breads rely on the immediate reactions of baking powder to produce carbon dioxide gas when it comes into contact with moisture and heat. This gas is what causes the batter to rise and gives the bread its light and airy texture.

Baking powder typically contains a combination of an acid (usually cream of tartar) and a base (baking soda), along with a moisture-absorbing ingredient like cornstarch. When mixed with wet ingredients, the acid and base react to liberate carbon dioxide, which is critical for leavening in quick breads that do not require long fermentation times.

In contrast, other leavening agents like baking soda require an additional acid in the recipe to activate, while yeast is a living organism that takes time to ferment and rise, making it unsuitable for the quick nature of quick breads. Self-rising flour is also pre-mixed with a leavening agent (usually baking powder) and salt but is not a leavening agent by itself; it’s a type of flour that makes quick bread recipes easier by providing some leavening.