Baking Ingredient Functions

This ingredient forms in dough and has strong elastic strands in cells that trap gas.

• flour

• gluten

• yeast

• sugar

This ingredient provides structure for baked goods

• sugar

• yeast

• flour

• baking soda

Makes possible the many physical and chemical changes that add structure and texture to baked goods.

• liquid

• sugar

• flour

• Yeast

An ingredient that helps a product grow or rise is called

• A strengthening agent

• A rising agent

• A leavening agent

• A growing agent

Which of the following is NOT a leavening agent?

• Air

• Steam

• Baking soda

• Bread flour

This ingredient adds moisture and density to baked goods

• Air

• Sugar

• Extract

• Oil

A leavening agent releases

• Oxygen

• Carbon Dioxode

• Air

• Heat

This leavening agent uses liquid to leaven food

• Air

• Baking Soda

• Baking Powder

• Steam

This leavening agent thrives in moisture and warmth

• Baking Soda

• Air

• Baking Powder

• Yeast

Butter is a a type of

• sugar

• fat

• sweetener

• seasoning