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The acid denatures some of the egg white proteins and makes the eggs froth up faster and makes a stiffer meringue.

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The acid denatures some of the egg white proteins and makes the eggs froth up faster and makes a stiffer meringue.

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egg yolks have emulsifying action, helping create a smoother batter and more stable air bubbles.

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Butter is the traditional home bakery fat against which all others are judged. Its success as a bakery product is due to its solid fat profile and crystalline structure.

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They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients.

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It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity.

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Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures

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No doubt you've noticed that cake and quick bread batters rise during baking. Well, sugar helps make this happen.When you mix up a cake batter and beat sugar into fat, eggs, and other liquid ingredients, the sugar crystals cut into the mixture, creating thousands of tiny air bubbles that lighten the batter.

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The function of flour in cooking or baking is to provide structure and texture through the formation of gluten. Flour is an important ingredient in breads, pastries and pasta and is used to thicken soups and sauces.