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Function of Ingredients

This lesson shows a variety of ingredients used in baking recipies
by

Katie Carter

on 23 October 2012

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Transcript of Function of Ingredients

Functions of Ingredients used in
baked products -Absorbs and holds liquids

-Give structure to
baked good Flour - Leavening agent that makes the
product rise. Baking Powder A leavening agent that helps the
product to rise Baking Soda - Leavening Agent

- Microscopic Plant

- Needs Food,Water and Heat to grow Yeast - Adds flavor,color and moisture

- A binding agent (holds other ingredients together) Eggs - Adds tenderness
and moisture to baked goods Fats Butter or Margarine Shortening Cooking Oil Adds flavor Salt - Helps ingredients interact with
each other

- Adds Moisture

- Helps bind ingredients together Liquids Water - Adds tenderness

- Adds flavor

- Gives browning qualities to baked goods Sugar * There is baking soda
in baking powder
Full transcript