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Baked Goods

Functions of Ingredients for Baked Goods

QuestionAnswer
This is the main ingredient and provides structure in a baked product. flour
Provides moisture, binds ingredients together, dissolves and hydrates yeast liquid
Contributes to rising and a light texture leavening agent
Adds flavor, moisture, and a golden color eggs
Enhances flavor, adds a brown color, a crisp texture, and is food for yeast sweetener
Strengthens gluten and controls growth of yeast salt
Adds richness and a tender texture fat
Created by: cngraham
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