Adds sweetness and flavor to food and helps promote browning in baked goods.

Made by fermented cream or milk. It contributes flavor to baked goods without giving the greasy mouth feeling.

Provide liquid fat, protein, and helps to emulsify fat and liquid ingredients in baked products. Its yolks help in adding flavor and uniform texture.

Made from vegetable fat. It adds flavor and moisture. This ingredient has some milk solids, salt, vitamins & coloring added on it.

It gives food a tangy and savory flavor

It is commonly used for flavoring in baking and adds aroma to your bakery products.

It is a chemical leavening agent that cause batter and dough to rise when baked.

It is combined with warm water and sugar to form a gas that makes breads and cakes light and airy.

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

This type of sugar is used for glazing and icing.

______________ involve the lubricants un baking such as butter, margarine, lard and vegetable oil.

It has 10-11% protein content and is made from a blend of hard and soft wheat flours, also called the General Purpose Flour or family flour.

Which flour is used for bread and soft rolls?

What is the cheapest ingredient in Baking?

What is the protein in flour that provides structure and elasticity?

Which type of flour would be best for making bread?

Which of the following is NOT a type of leavening agent?

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