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Quick Breads: Leavening Agents, M. Dolve
Quick Breads: Leavening Agents, M. Dolve
SDSU Extension Circulars
This circular, created by the Agricultural Extension Service at South Dakota State College, introduces leaving agents for quick breads and the ingredients that accompany the leaving agents during 1922
Quick Breads: Batters, M. Dolve
Quick Breads: Batters, M. Dolve
SDSU Extension Circulars
All breads may be divided into two classes: quick breads and yeast breads. The quick breads are so called because it takes a much shorter time to prepare them. Quick breads are divided into two main classes, batters and doughs, depending upon the proportion of flour and moisture used.