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

 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