Functions of Ingredients

Functions of ingredients

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Functions of Ingredients

Sugar:

  • sweetens
  • increases bulk
  • develops the flavour
  • holds air with fats
  • acts as a preservative (jam)
  • aids fermentation

Fats:

  • extends shelf life
  • energy
  • colour
  • forms emulsions
  • traps air with sugar
  • flavour
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Functions of Ingredients

 Flour:

  • main structure
  • adds bulk
  • self raising flour contains a raising agent
  • provides fibre (wholemeal flour)
  • gelatinses in liquids (thickens sauces)

Eggs:

  • coagulation
  • glazing
  • enriches
  • flavour
  • colour
  • binds ingredients together
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