Ingredient & Function by Abram Rodgers https://padlet.com/abramrodgers/d3kptp1qbf62 en-us 2017-01-04 19:07:40 UTC 2024-04-13 10:47:49 UTC hello@padlet.com Flour abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145357725 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.]]> 2017-01-04 19:10:03 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145357725 Sugar abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358049 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.]]> 2017-01-04 19:10:56 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358049 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358070 2017-01-04 19:11:02 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358070 Leavening abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358457 Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures]]> 2017-01-04 19:12:22 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358457 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358460 2017-01-04 19:12:23 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358460 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358650 2017-01-04 19:13:02 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358650 Salt abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358716  It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity.]]> 2017-01-04 19:13:16 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358716 Liquids abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358877 They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients.]]> 2017-01-04 19:14:00 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358877 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358972 2017-01-04 19:14:22 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145358972 Fats abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359239 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.]]> 2017-01-04 19:15:19 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359239 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359262 2017-01-04 19:15:24 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359262 Eggs abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359480  egg yolks have emulsifying action, helping create a smoother batter and more stable air bubbles.]]> 2017-01-04 19:16:07 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359480 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359758 2017-01-04 19:16:57 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359758 Cream of Tartar abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359970 The acid denatures some of the egg white proteins and makes the eggs froth up faster and makes a stiffer meringue.]]> 2017-01-04 19:17:39 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145359970 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145360173 2017-01-04 19:18:21 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145360173 abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145360621 2017-01-04 19:19:45 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145360621 Vinilla/Flavoring abramrodgers https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145360647 The acid denatures some of the egg white proteins and makes the eggs froth up faster and makes a stiffer meringue.]]> 2017-01-04 19:19:49 UTC https://padlet.com/abramrodgers/d3kptp1qbf62/wish/145360647