It is sometimes called soft flour. it has 7- 9 % of gluten.

It is a sweet, soluble organic compound that belongs to the carbohydrates group of food. It gives a richer crust color that makes the baked products appetizing.

It is also known as table sugar or as refined sugar.

It is added 3 % cornstarch to prevent lumping and caking.

It contains caramel, mineral matter, and moisture. it is often called soft sugar because of its moisture content.

It is considered a complete protein. It is also considered one of the most expensive ingredients used in baked products.

It is any fat, which, when added to the flour mixtures increases tenderness.

It is made from plats products such as corn, cottonseed, soybeans, peanuts, and other sources.

It is made of fatty milk protein. It contains 80-85 % fat, 10-15% water, and 5% milk solids.

It is made from hydrogenated vegetable oil.

It is made of fat from pork. some people prefer ____ to other fats for making pie crust and biscuits because it gives a flakier texture.

These are gases that cause the dough to rise. It is a substance use in baking to make the product rise so it becomes light.

It provides moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough.

The cheapest ingredient used in baking.

It is one of the most expensive ingredients used in baked products. It adds flavor, color, richness, and aroma.

This type of shortening stays solid even at room temperature. It best used for pie crusts, crackers, etc.

It is a gas added during mixing or produced when heating butter or dough that makes the mixture rise and turn into a light and porous product.

It enhances the flavor of the other ingredients and strengthens the gluten of dough. It also prevents the growth and formation of undesirable bacteria in yeast to raise dough.

It is the basic ingredient in all baked products like bread, cakes, cookies, biscuits, and pies.