What is the function of flour in baking?

Flour is a finely ground powder that is made from grains, such as wheat, rice, or corn. It is a common baking ingredient that is used to make bread, cakes, cookies, and other baked goods. Flour provides several important functions in baking:

1. Structure: Flour provides the structure and framework of baked goods. When mixed with water, flour forms a gluten network that gives bread and other baked goods their chewy texture.

2. Leavening: Flour contains starch, which is a complex carbohydrate that can be broken down by yeast or baking powder to produce carbon dioxide gas. This gas causes baked goods to rise and become fluffy.

3. Tenderness: Flour also contains protein, which helps to tenderize baked goods. The proteins in flour form bonds with water and fat, which helps to prevent baked goods from becoming dry and crumbly.

4. Flavor: Flour adds flavor and color to baked goods. Different types of flour have different flavors and colors, which can be used to create a variety of baked goods.

5. Nutrition: Flour is a good source of carbohydrates, protein, vitamins, and minerals. It is also a source of fiber, which is important for digestive health.

Overall, flour is an essential ingredient in baking that provides structure, leavening, tenderness, flavor, and nutrition.