The article discusses the complexities in defining food terms such as cake and bread, highlighting the confusion caused by items like banana bread that straddle the categories. The primary distinction lies in their leavening agents: bread is generally made with yeast, resulting in a chewy texture, whereas cake is often made with chemical leaveners, creating a soft and tender consistency. Quick breads, which use baking soda or powder instead of yeast, further complicate these definitions, encompassing a variety of baked goods enjoyed at different meals.
Bread generally uses yeast as its leavening agent, giving it a chewy texture, while cakes commonly use chemical leaveners leading to a softer, tender texture.
The definition of food terms like cake and bread often leads to confusion, especially with items like banana bread that blur the lines between the two categories.
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