Cake ingredients and their Functions

Different forms of sugar such as granulated or molasses are used to____________________ baked products as well as make the product more tender and cause the tops of muffins and other breads to brown and crisp.

Liquids such as milk, fruit juices or water, blend dry ingredients together and when heated produce __________________ that contributes to the leavening of the product.

All purpose flour is often used in baking because it contains enough protein to create an elastic gluten framework giving _______________ to baked goods

The function of salt in bake goods is the same as its function in most cooking, and that is to add _______________

The fat in the egg yolk acts to _________________ baked products. Eggs also add nutritional value to baked goods.

Leavening agents give baked products their porous and tender texture by producing ______________________(carbon dioxide).

Fats provide flavour in baked goods and help to keep the finish product _____________________, preventing it from drying out too quickly.