Question

question 7 coat frozen fruits with flour before adding to a quick bread to: thicken the batter prevent bleeding soften the fruit none of the above question 8 tunneling in finished quick breads can be caused by: over mixing too much flour undermixing too much liquid

Explanation:

When frozen fruits are coated with flour before adding to a quick - bread, the flour acts as a barrier. Frozen fruits can release liquid as they thaw during baking. The flour coating helps to prevent this liquid from bleeding into the batter, which can cause uneven distribution of the fruit and affect the texture of the bread.

For tunneling in quick - breads, over - mixing is a common cause. Over - mixing develops the gluten in the flour too much. When the bread bakes, the over - developed gluten structure can collapse in on itself, creating tunnels. Under - mixing may not distribute the leavening agents evenly, but it is not the main cause of tunneling. Too much flour would likely result in a dry, dense bread rather than tunneling, and too much liquid would make the bread soggy.

Answer:

Question 7: B. Prevent bleeding
Question 8: A. Over mixing