What is the purpose of butter in baking?

1. Adds flavor and richness: Butter contains milk solids that contribute to its rich flavor and creamy texture. It enhances the overall taste and aroma of baked goods.

2. Tenderizes: Butter helps to create tender and flaky baked goods by shortening gluten strands in flour. This prevents baked products from becoming tough and dry.

3. Adds moisture: Butter contributes to the moisture content of baked goods, making them soft and moist. It prevents them from drying out too quickly.

4. Aids in browning: Butter contains milk proteins and sugars that undergo a browning reaction called Maillard reaction when exposed to heat. This results in the golden-brown crust and color of baked goods.

5. Provides structure and texture: Butter helps to provide structure and stability to baked goods. It acts as a binder and helps to hold ingredients together, preventing them from crumbling.

6. Aeration: When air is incorporated into butter during creaming, it helps to create air pockets and rise in baked goods, giving them a light and fluffy texture.

7. Carries flavors: Butter can dissolve fat-soluble flavorings, such as vanilla extract, and distribute them throughout the baked product, enhancing its flavor.