Function of Bakery Ingredients

Strengtheners

core ingredients and additives that build structure, support gas bubbles, and prevent baked goods from collapsing

Fats/Shortenings

makes baked goods tender, flaky, and crumbly by stopping long gluten strands from forming

Sweeteners

play a critical chemical and physical role in how a dough or batter rises, browns, and

Leavener

substances that produce gas in dough and batter to make baked goods rise and turn light and fluffy

Thickeners

absorb or trap water, increase liquid viscosity, and build structural networks in doughs and filling

Flavorings

enhance, deepen, and standardize the taste profile of baked goods without changing their visual color or texture

Liquids

hydrate proteins and starches to form gluten, dissolve dry ingredients, and create steam for leavening

Additives

improve the quality, texture, appearance, and shelf life