1. Flour – the main ingredient, provide food for yeast
2. Sugar – sweetens the mixture
• Traps air when creamed with margarine.
• Provides food for yeast during fermentation process.
• Preserves the flour mixtures.
• Improves on colour.
• Softens
3. Fats – aerate the mixture when creamed wit sugar
- Shortens the glutens
- Improves the lamping quality
4. Liquid – dissolved all dry ingredients
-Acts as a raising agent
5. Eggs – enrich the mixture
-It binds dry ingredients
-Aeration
-Nutritive value of product
-Improve appearance
Wilfykil answered the question on October 3, 2019 at 06:40
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