What is the standard reason for minimizing gluten development in quick breads?

Minimizing gluten development in quick breads is essential to avoid toughness in the final product. Quick breads, such as muffins and pancakes, rely on a tender crumb and light texture, which can be compromised by over-developing gluten. Gluten is a protein that provides structure and elasticity in baked goods. When flour is mixed with wet ingredients, gluten begins to form, and if mixed too vigorously or too long, it can lead to a dense and chewy texture instead of the desired light and soft quality. Therefore, using techniques that limit gluten formation, such as gentle mixing and incorporating ingredients just until combined, is crucial in achieving the right texture in quick breads.

While other factors like texture, moisture retention, and rising also play roles in baking, the focus in this context is particularly on maintaining tenderness to create the signature qualities expected from quick breads.