1. Basic Ingredients

2. Flour main ingredient in most baked goods formulas can not make substitutions measurements must be exact or the taste and the texture will be affected crumb- the internal texture of a baked product gluten- a firm, elastic substance that affects the texture of baked porducts

3. Liquids water eggs, sugar syrups, butter contain 15% water must be measured accurately too much, too little will affect the taste and texture milk/cream- create soft crust/add color and flavor, to the surface of food/extend shelf life by delaying staling (lost moisture in crumb and soft moist crust)

4. dried milk solids- nonfat dry milk that can be reconstituted with water/longer shelflife/sift with dry ingredients or mix with shorteneing buttermilk/sour cream/yogurt- live bacteria that convert milk into an acid this provides a whiter, more tender crumb

5. Fats surround or enclose the flour particles and prevent long strands of gluten from forming tenderizes the baked good add flavor, moistness, browning, flakiness, and leavening shortening- solid fats (partially hydrogenated oil- process to turn oil into solid)

6. Sugar and Sweeteners add sweetness create golden brown color stabilize mixtures such as beaten egg whites for meringue provide food for yeast in yeast breads retain moisture for longer shelf life tenderize baked products by weakening the gluten strands and delaying the action of egg proteins

7. Eggs formulas based on large eggs (2oz each) egg whites- for low fat products egg yolks- richer, more tender product give structure and thicken emulsification- help blend ingredients smoothly aeration- beaten or whipped eggs assist in leavening/trap air that expands when heated, causing baked products to rise

8. flavor color- yolks add a rich, yellow color to baked products and crusts shell eggs egg products- liquid frozen or refrigerator eggs, dried eggs

9. Egg Products whites and yolks separated and additives are used frozen egg yolks have 10% sugar added dried eggs used to prepare cake mixes and preferred for meringues

10. Leavening Agents a substance that causes baked goods to rise by introducing carbon dioxide or other gases into the mixture gases expand from the heat of the oven, stretching the cell walls in the baked product creates a light, tender texture and good volume air, steam, baking soda, baking powder, yeast

11. Salt enhances the product through its own flavor brings out the flavor of other ingredients acts on gluten to create a good texture slows down fermentation in yeast products

12. Flavorings extracts and spices enhance flavor no effect on the baking process