task #3 ingredients and functions by Leslie Perez https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag Leslie Perez / foods 2 en-us 2017-01-04 13:06:08 UTC 2023-04-04 12:11:08 UTC hello@padlet.com leavening agents ; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145237888 helps bread puff and rise up, create steam, co2, air]]> 2017-01-04 13:07:52 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145237888 salt; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238103 it Improves taste and Influences rate and degree of hydration of flour]]> 2017-01-04 13:09:14 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238103 fat ; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238204 they tenderize the product, Limits ease of gluten development, Lubricates gluten strands that are already formed]]> 2017-01-04 13:09:51 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238204 eggs; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238290 provides Means of incorporating air (beaten) and Protein and that contributes to elasticity to batter]]> 2017-01-04 13:10:24 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238290 sugar; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238367 increases the quick breads in Sweetness, it Decreases uptake of water by flour which interferes with gluten development and Serves as means of incorporating air into fat]]> 2017-01-04 13:10:45 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238367 flour; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238991 it creates the structure for the bread ]]> 2017-01-04 13:13:45 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145238991 liquid; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145239097 dissolve sugar, salt and soda and acid in baking powder. ]]> 2017-01-04 13:14:16 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145239097 cream of tartar; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145240101 acid used to stabilize meringue , to leaven ]]> 2017-01-04 13:19:13 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145240101 vanilla; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145240227 adds flavor ]]> 2017-01-04 13:19:52 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145240227 conventional mixing method; lizzzy_lolzz99 https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145242340 Step 1 : creaming fat and sugar.

Step 2: add egg

Step 3: mixing wet and dry alternately.]]> 2017-01-04 13:31:19 UTC https://padlet.com/lizzzy_lolzz99/lo6xe9yyxag/wish/145242340