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Varieties of Ingredients in preparing desserts

Desserts usually contain sugar or a sweetening agent. Desserts contain a range of
ingredients which makes the end product differ. Some of the more common
ingredients in desserts are flour, dairy, eggs, and spices. Sugar gives many desserts
their “addictive sweetness” and contributes to their moisture and softness. The
flour or starch component in most desserts serves as a protein and gives the
dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a
less rigid gluten network and therefore a different texture. Flour desserts may also
contain dairy products. Desserts like ice cream and puddings have some form of
dairy as their main ingredient, whereas desserts like cakes and cookies have
relatively small amounts. The dairy products in baked goods keep the desserts
moist. Many desserts also contain eggs, in order to form custard or to aid in the
rising and thickening of a cake-like substance. Egg yolks specifically contribute to
the richness of desserts. Egg whites can act as a leavening agent when the proteins
uncoil and expand. Desserts can contain many different spices and extracts to add
a variety of flavors. One example of this is salt. Salt is added to desserts to balance
sweet flavors and create a contrast in flavors. All these ingredients contribute to
desserts and make them different.
1. Flour- When used in baking flour contributes body and structure, texture and
flavor to baked goods. It binds the ingredients together and supports the
batter. It can also be used to thicken sauces, creams and pie fillings.
2. Egg- is used for additional moisture. In some cases, it would also be for
adding richness along with providing moisture.
3. Milk- Milk adds structure to a batter so it doesn't collapse in the oven. Milk
can also give baked goods their crisp crust.
4. Sugar- It adds not only sweetness to desserts- but also tenderness. It also
creates the browning that happens when most anything is baked.
5. Baking powder and baking soda are chemical leavening agents that cause
batters to rise when baked. The leavener enlarges the bubbles which are
already present in the batter produced through creaming of ingredients.
6. Salt- It is added to desserts to balance sweet flavors and create a contrast in
dairy. Cheese, milk. etc
rigid gluten . unblending
uncoil. undo