BASIC INGREDIENTS AND THEIR PURPOSE

Function of fat in the bakery and confectionery product
a)adding flovor
b)provide tenderness
c)color
d)adding nutrients
e)fixed texture

Function of sugar
a)color product
b)adding storage performance
c)as a foaming agent,if mixed with egg
d)make the product a soft
e)providing smooth texture

Function of salt
a)to taste
b)encourage the developement of yeast
c)control the response
d)improve the texture of the product
e)provide flexibility in product

Function milk
a)contribute to the texture of the product
b)flavor to the product
c)provide high nutritional
d)improve the quality
e)attractive color of the skin

Function eggs
a)give shape to the product due to proteins that form the content
b)thicken the fat where it helps to thicken the mix
c)to taste
d)improve the nutritional value of food
e)give color.

Flavouring materials~produce desirable flavor in baked products
Colouring materials~produce desired colors in bakery product
Preservative agents~retard destructive organism,spoilage and stalling.