Baking Ingredients Guide: Flour, Fat, Sugar, Eggs and Leavening

How common baking ingredients influence structure, tenderness, flavor and rise.

Flour builds structure

Protein content influences gluten development and texture.

Fat tenderizes

Butter and other fats affect flavor, texture and dough handling.

Sugar does more than sweeten

Sugar also influences browning, moisture and tenderness.

Eggs contribute structure and richness

Their proteins, fat and water all affect the final bake.

Leavening needs balance

Too much chemical leavening can create poor flavor and unstable structure.