It binds or holds the other ingredients together and it also gives the shape & form of the baked product because of its gluten content .
Flour
This also binds the other ingredients together, as well as used for glazing, coating, coagulation & setting, it adds moisture, flavor, and volume to the baked products.
Eggs
the cheapest among all liquid ingredients; used to hold the batter or dough together and to blend all the ingredients; it helps disperse other ingredients.
Water
A major ingredient in baking which is used to add richness, flavor, and moisture to the baked products. It also creates tenderness, and aides in leavening, too.
Shortening or Fats
This baked product adds sweet flavor, tenderness, dark color, moisture, and helps to prolong the shelf life of the baked goods.
Sugar
The only living thing among leavening agents which needs warm water, sugar, & room temperature in order for it to do its leavening job to the breads.
Yeast
What kind of gas does the leavening produces to which it makes the baked goods porous, light, and increases in volume?
Carbon dioxide
Which of the following minor ingredients are used as toppings or decorations for baked products? {Hint: 3 minor ingredients are acceptable as answer)
Fruits, Nuts, Seeds
Which among the minor ingredients are used to add flavor and aroma to the baked products? (Hint: 3 minor ingredients are acceptable as answer)
Spices, Flavoring Extracts, Salt
A chemical leavening agent which has a scientific name of Sodium Bicarbonate. It has several uses other than leavening.
Baking Soda
