Label
All
0
Clear all filters

Ingredient Functions

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Whether you want to want modify an ingredient of a baking formula to reduce fat or calories or to eliminate an allergen, you must first understand the functions of that ingredient in the formula.

Three ways to modify an ingredient are to eliminate it, reduce it, or substitute another ingredient for it.

Eliminating an ingredient may be the best method if that ingredient does not have a major structural or flavor function in a formula. For example, eliminating the chopped nuts in a brownie or cookie formula does not affect the dough or batter, so this step can be done easily.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title