The Special Role of Water

All during mixing, water dissolves or at least hydrates many important molecules and particles, both large and small. Even when water is not an ingredient in a formula, it plays a part during the mixing of all batters and doughs, because many ingredients are significant sources of water. Table 3.2 provides information about the amount of water in various bakeshop ingredients. Notice that ingredients do not need to be fluid to contain high amounts of water. Sour cream and bananas, for example, are over 70 percent water, cream cheese over 50 percent, and butter over 15 percent.