Purpose of ingredients

The basic baking ingredients include....

• fats, eggs, butter, oil, sugar, baking soda

• fats, liquids, sweeteners, flour, eggs, chocolate, cinnamon

• fats, liquids, eggs, flour, sweetener, flavorings/additives, leavening agents

• flour, eggs, water, sugar, baking soda, salt

Structure builders...

• help bind ingredients and give the baked item its form.

• give the baked item a lot of flavor.

• help the baked good stay fresh.

• keep the baked good from browning too quickly.

Tenderizers in baked goods include...

• fats and sugars

• liquids and flour

• eggs and flour

• sugar and liquids

Structure builders include...

• sugars and fats

• liquids and flavorings

• flour and eggs

• liquids and fats

This ingredient can add flavor, keeps food moist, adds tenderness, and helps to keep it fresh for longer. It also helps in the browning process.

• fats

• liquids

• flour

• eggs

This ingredient is needed to provide stability and strength to the baked good. It is the bulk of most recipes. Gluten comes from this ingredient.

• eggs

• sugar

• flour

• leavening agent

The main purpose of this ingredient is to be a binder, thickener, and provide stability. It can sometimes act as a leavener. It also helps food brown and adds flavor.

• sugar

• flour

• butter

• eggs

This ingredient is added to add sweetness and flavor. It is needed to help food brown, carmelize, and crisp. It is needed for baked goods to be tender and soft.

• eggs

• sugar

• liquid

• flour

This baking ingredient adds moisture to the recipe and is necessary for gluten to develop properly. It helps the other ingredients come together, dissolves sugars and can be added in different ways to add flavor.

• liquids

• fats

• sugars

• flour

____ is added as a flavoring in baked goods to balance out the sweetness. It is also important in helping to create the texture of baked goods by controlling how yeast and gluten are formed/developed.

• water

• salt

• vanilla

• baking soda