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Terminology Beverages Bread Carbohydrates Cereals Creampuffs Crystallization Egg Energy Fats & Oils Flour Mixtures Food Systems Fruits & Vegetables Leavening Meat, Fish, Poultry Milk Muffins Pastry pH Popover Protein Quickbreads Safety Sensory Shortened Cake Sponge Cakes Starchs Sugars Vegetable Gums Water		ROLES OF INGREDIENTS to Top FLOUR to Top contributes to enhanced structure due to gluten contributes to enhanced structure due to starch contributes to browning due to glucose and subsequent Maillard reaction may contribute air due to air collected on particles may decrease structure due to natural enzymes LIQUID to Top may contribute to structure due to gluten formation of natural flour gliadin and glutenin may contribute to structure due to starch gelatinization may contribute liquid for steam leavening may contribute liquid to contribute to Maillard reaction [i.e. milk] may contribute liquid to contribute to Maillard reaction due to pH [i.e. orange juice] FAT to Top inhibit gluten formation inhibit starch gelatinization permit incorporation of air for leavening may allow color incorporation SUGAR to Top may inhibit structure due to impact upon starch gelatinization may inhibit structure due to competition for water and gluten formation may contribute to color if hydrolyzed to reducing sugar may contribute to flavor [sweetness] LEAVENING to Top depending on leavening, may inhibit or enhance gluten formation and structure depending on leavening, may inhibit or enhance starch gelatinization and structure depending on leavening and affect on pH may inhibit color leavening action will affect texture to Top Updated: Wednesday, July 22, 2009.
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