3 Ingredients and Their Functions - Ingredients and Their Functions

1. Flour

Flour is the backbone of most baked goods, providing structure and texture. It contains gluten, a protein that forms when flour is mixed with water, creating a network that gives dough its elasticity and strength. Different types of flour, such as all-purpose, bread, and cake flour, have varying protein levels, which affect the final product's texture.

Example: In bread making, high-protein bread flour is used to develop a strong gluten network, resulting in a chewy texture. Conversely, low-protein cake flour is ideal for cakes, where a tender and crumbly texture is desired.

2. Sugar

Sugar serves multiple functions in baking. It adds sweetness, of course, but it also contributes to the browning of baked goods through the Maillard reaction and caramelization. Sugar absorbs moisture, helping to keep baked goods moist and tender. Additionally, it acts as a preservative, extending the shelf life of certain products.

Example: In cookies, sugar not only sweetens the dough but also helps to create a crispy exterior and a soft interior. The caramelization of sugar during baking gives cookies their golden color and rich flavor.

3. Eggs

Eggs are a versatile ingredient in baking, serving as a binding agent, leavening agent, and emulsifier. The proteins in egg whites help to stabilize mixtures, while the yolks add richness and flavor. Eggs also contribute to the texture and color of baked goods, providing a tender crumb and a golden hue.

Example: In a sponge cake, egg whites are whipped to stiff peaks and folded into the batter to create a light and airy texture. The yolks add richness and help to create a tender crumb, resulting in a delicate and flavorful cake.