How are baking ingredients classified?

Baking ingredients can be classified into several categories based on their functions and properties:

1. Flour: Flour is the main ingredient in most baked goods. It provides structure and acts as a thickening agent. Different types of flour include all-purpose flour, bread flour, cake flour, and pastry flour.

2. Leavening Agents: Leavening agents cause baked goods to rise by producing gas. They include baking powder, baking soda, yeast, and sourdough starter.

3. Sugars: Sugars provide sweetness, flavor, browning, and moisture to baked goods. They include granulated sugar, brown sugar, powdered sugar, honey, molasses, and corn syrup.

4. Fats: Fats add richness, flavor, tenderness, and moisture to baked goods. They also help incorporate air into the batter or dough. Examples of fats include butter, margarine, shortening, oil, and lard.

5. Eggs: Eggs provide structure, binding, and richness to baked goods. They also contribute to browning and color.

6. Dairy Products: Dairy products, such as milk, cream, yogurt, and cheese, add flavor, richness, and moisture to baked goods.

7. Spices and Flavorings: Spices, herbs, extracts, and other flavorings enhance the taste and aroma of baked goods. They can be added in small amounts to create a variety of flavors.

8. Nuts and Seeds: Nuts and seeds add texture, flavor, and nutrients to baked goods. They can be used whole, chopped, or ground.

9. Fruits and Vegetables: Fruits and vegetables can be incorporated into baked goods for flavor, color, texture, and moisture. They can be used fresh, dried, or cooked.

10. Additives and Stabilizers: Some baking ingredients are added to improve the texture, appearance, or shelf life of baked goods. These include emulsifiers, stabilizers, conditioners, and preservatives.

11. Liquids: Liquids, such as water, milk, and juice, are used to hydrate the dry ingredients and create a batter or dough.

12. Seasonings: Seasonings like salt and pepper enhance flavors in baked goods.

It's important to use the correct proportions and combinations of ingredients to achieve the desired texture, flavor, and appearance in your baked goods.