Flour - proteins and starch in flour gives most of the structure, Liquid - Usually water or milk, Leavening agents - causes product to rise, Fats - adds tenderness, richness and flavor, Sweeteners - provides sweetness and flavor, makes product tender, and helps crust brown, Eggs - help form the structure and binds, Flavoring - extract flavors, spices, herb, vegetables, nuts, Air - trapped air in mixture expands when the product is heated. Ex: Angel food is mainly leaven by beaten , Steam - As a product bakes, temperature of the water rises and steam is formed. The steam expands which causes product to rise. Ex: Cream puffs, Yeast - Is an alive microorganism that produces carbon dioxide gas as it grows., Baking soda - leavening agent used with acidic liquids, such as buttermilk, yogurt or sour milk. Baking soda produces carbon dioxide gas when activated by the acidic liquid. Causes food to expand and RISE., Baking powder - Made of baking soda and a powered acid (ex: cream of tarter).,
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Baking Ingredients
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