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  • Provides Structure, Texture and Color To Baked Products

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    Justine Madamba
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    The document lists ingredients commonly used in baking such as flour, water or milk, sugar, eggs, shortening, and leavening. It also notes that flour provides structure and texture to baked goods, that the protein content affects gluten strength, and that other ingredients such as eggs and sugar provide nutrition and flavor.

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    Original Title

    baking ing activity

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    The document lists ingredients commonly used in baking such as flour, water or milk, sugar, eggs, shortening, and leavening. It also notes that flour provides structure and texture to baked goods, that the protein content affects gluten strength, and that other ingredients such as eggs and sugar provide nutrition and flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    17 views2 pages

    Provides Structure, Texture and Color To Baked Products

    Uploaded by

    Justine Madamba
    The document lists ingredients commonly used in baking such as flour, water or milk, sugar, eggs, shortening, and leavening. It also notes that flour provides structure and texture to baked goods, that the protein content affects gluten strength, and that other ingredients such as eggs and sugar provide nutrition and flavor.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    15.

    flour
    Answer 16. water/milk
    17. sugar
    1. flour 18. leavening
    2. eggs 19. flour
    3. sugar 20. eggs
    4. water/milk 21. water/milk
    5. shortening 22. leavening
    6. leavening 23. sugar
    7. eggs 24. shortening
    8. sugar 25. eggs
    9. water/milk 26. flour
    10. flour 27. sugar
    11. sugar 28. shortening
    12. leavening 29. leavening
    13. eggs 30. water/milk
    14. shortening

    1. 1. Provides structure, texture and color to baked products


    10. is a finely ground meal obtained by grinding and milling cereal grains or other root crops

    15. The more protein this ingredient has, the stronger the gluten strength.
    19. Provides nutritive value to baked products

    26. whitish in color, high tolerance and high absorption

    13

    20

    25

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