Chemical Leavening Agents - Baking powder and baking soda, Eggs - Emulsify and bind ingredients, Flour - Provides structure and bulk to a baked good, Flavorings - Enhance natural flavors and add new flavors, texture and color, Sugar - Add crispness, browning and flavor to baked goods, Liquids - Activate the chemical reations in ingredients, Baking soda - A single ingredient leavening agent that requires an acidic ingredient to create carbon dioxide gas,  Baking Powder - Leavening agent that is activated by warmth and moisture to create CO2 gas., Organic Leavening Agents - Air and steam, Fats -  Tenderize baked goods and add flavor ,

Functions of Ingredients in Quick Breads

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