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
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