Which ingredients in baked products make them light and porous?

Here are the key ingredients in baked goods that contribute to their light and porous texture:

1. Leavening Agents:

* Yeast: This single-celled organism ferments sugars, producing carbon dioxide gas that inflates the dough. It's responsible for the airy texture of breads, rolls, and certain pastries.

* Baking Powder: A chemical leavening agent containing baking soda and an acid (like cream of tartar). When mixed with liquid, it creates a chemical reaction that releases carbon dioxide gas. This is commonly used in cakes, muffins, biscuits, and cookies.

* Baking Soda: An alkaline ingredient that requires an acidic ingredient (like buttermilk, brown sugar, or lemon juice) to activate. It also produces carbon dioxide gas for leavening. Used in cookies, pancakes, and quick breads.

2. Fats:

* Butter, Margarine, Shortening: These provide tenderness and flakiness. They create layers in dough that trap air and help the product rise.

3. Eggs:

* Whole Eggs: Act as both a leavening agent and a binder. The proteins in eggs denature with heat, creating a foam-like structure that traps air and contributes to lightness.

4. Liquids:

* Water, Milk, Buttermilk: These ingredients activate the leavening agents and help the ingredients bind together. They also contribute to the texture by creating steam during baking.

5. Sugar:

* Granulated Sugar: While not a primary leavening agent, sugar also helps to tenderize the product and trap air by interfering with gluten development.

6. Flour:

* Gluten Development: Flour contains gluten, which is a protein that forms elastic strands that trap air. The amount of gluten developed will influence the texture.

* High-Protein Flour: Produces more gluten and is best for bread making.

* All-Purpose Flour: A good balance of gluten development for most baking needs.

* Cake Flour: Lower in gluten and yields a tender texture, ideal for cakes.

How It All Works:

* The leavening agents release gases, creating air pockets within the dough.

* The fats, eggs, and liquids help the structure hold its shape and trap the air.

* The gluten network in the flour adds strength and elasticity.

* Heat from the oven causes the proteins to coagulate, setting the structure and ensuring the air pockets remain.

Remember: Each ingredient plays a role in the final texture, and the proportions and baking methods can significantly affect the outcome.