https://padlet.com/daxx00009/hsz48c3xmqd0 en-us 2017-01-05 14:31:31 UTC 2023-01-18 18:50:55 UTC hello@padlet.com daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145484275 The function of flour in cooking or baking is to provide structure and texture through the formation of gluten]]> 2017-01-05 14:32:21 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145484275 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145485849 Sugar not only makes foods taste sweet, it also has many other functions. Sweetness is generally the most recognized functional property of sugar. ... In bakery products, sugar is recrystallized as water is removed during baking, resulting in a crisp texture. This crispness is increased by the effects of browning.]]> 2017-01-05 14:35:54 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145485849 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145486792 Leavening of baked foods with air is achieved by vigorous mixing that incorporates air bubbles, producing foam. Egg whites are well suited to this purpose because it produces voluminous and strong foams that retain their expanded structure when dried by the baking process]]> 2017-01-05 14:38:16 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145486792 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145487232 The main function of salt in cake recipes is to enhance the flavor of the other ingredients.]]> 2017-01-05 14:39:30 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145487232 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145487516 Liquids are used in baking as a binding agent to provide structure and combine all the ingredients ]]> 2017-01-05 14:40:19 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145487516 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145488734  Solid fat, as in butter or shortening used to hold everything together they can hold air bubbles in their creamy, malleable mass]]> 2017-01-05 14:43:33 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145488734 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145489278 Eggs add structure, leavening, color, and flavor to our cakes and cookies. It's the balance between eggs and flour that help provide the height and texture of many of the baked goods.]]> 2017-01-05 14:45:06 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145489278 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145489722 The acid denatures some of the egg white proteins and makes the eggs froth up faster and makes a stiffer meringue. Cream of tartar is good for this as it is dry so it doesn't throw off the liquid content and it has little flavor of its own. It is a weak acid. It purpose is to react with the baking soda for leavening]]> 2017-01-05 14:46:15 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145489722 daxx00009 https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145490452 The role of vanilla in sweet baked goods ,it enhances all the other flavors in the recipe]]> 2017-01-05 14:48:10 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/145490452 EdnaModeIsWatchingYou https://padlet.com/daxx00009/hsz48c3xmqd0/wish/2448819087 yes
no

WRONG ANSWERS ONLY]]> 2023-01-18 18:49:31 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/2448819087 EdnaModeIsWatchingYou https://padlet.com/daxx00009/hsz48c3xmqd0/wish/2448820519 2023-01-18 18:50:34 UTC https://padlet.com/daxx00009/hsz48c3xmqd0/wish/2448820519