What gives structure to quick breads?

Quick breads rely on a combination of ingredients to create their structure, but the most significant contributor is flour. Flour contains gluten-forming proteins, which provide the necessary framework for the bread's structure. When flour is mixed with liquid, such as water or milk, and the mixture is agitated, gluten development occurs, allowing the baked product to hold its shape.

In addition to flour, eggs also play a critical role in the structure of quick breads. Eggs contribute to the bread’s overall stability, moisture, and richness. They help to emulsify the batter, allowing fats and liquids to blend more uniformly, which enhances the bread's texture. The proteins in eggs coagulate during baking, further contributing to the structure.

While other combinations of ingredients like milk and water have their roles in hydration and flavor, the combination of egg and flour uniquely provides both the necessary structural support and helps to bind the other ingredients together, resulting in the desired texture and density of quick breads. This interplay of flour and eggs, therefore, is crucial for achieving the proper balance and integrity in the final product.