| A | B |
|---|
| Quick Breads | breads that use fast-acting agents |
| gluten | substance that gives dough its elastic quality |
| leavening | agent that lighten and expand dough |
| fiber | rough substance such as bran |
| biscuits | require light kneading of the dough from which they're made |
| batter | pouyed flour-based mixture that produces quick breads such as scones |
| protein | particles combine to form gluten |
| stir | rotary motion used to distribute ingredients od a mixture evenly |
| popovers | light quick breads with hollow centers made from a very thin batter |
