Question

unit 3 test (functions of baking ingredients)
the function of flour is to...
create structure and absorb liquids
make chemical or physical change - ex. air bubbles
add tenderness, protein, and color
change the flavoring and texture

Explanation:

Flour contains gluten - forming proteins (like glutenin and gliadin). When mixed with liquid (water), these proteins form gluten strands. Gluten provides structure to baked goods. Also, flour has the ability to absorb liquid. For example, in bread dough, flour absorbs water to form a dough that can be shaped and baked. The other options:

• Making chemical or physical change (like air bubbles) is more related to leavening agents (e.g., baking powder, yeast).
• Adding tenderness is more of a role of fats (e.g., butter, oil), adding protein is a minor aspect compared to structure - building, and color is mainly from browning reactions (not the primary function of flour).
• Changing flavoring is mainly from flavoring agents (e.g., vanilla, spices) and texture (other than structure) can be influenced by multiple factors but structure and liquid absorption are key for flour.

Answer:

Create structure and absorb liquids