Ingredients/Functions

Eggs

            Leavening/color/flavor/shortening

            Firmeness/structure/composition

            Emulsifying

Flour

            Starch/structure to baked products

            Contains the proteins when moistened form gluten

           

Sugar

            Browns crust

            Tenderizer

            Flavor

Fat

            Tenderizer

            Enhances the keeping quality of quick breads

            Cholesterol

Liquid

            Moisture necessary for chemical leavening reaction to take place

            Combines with flour to form gluten

            Provides the moisture necessary to combine ingredients

Leavening agent

            Produce gas (carbon dioxide) which causes basic dry ingredients, when

            When moistened to become light and porous.

Chemical

            Baking powder single action, double action

            Baking soda NH4HCO3 (ammonium bicarboinate)

            Cream of tarter KHC4H406 (potassium bitartrate)

Natural

            Fermentation (yeast bread)

            Steam ( pastry, baked potato, popcorn)

            Air (egg, by beating or whipping) (sponge ca