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What is the use of liquid in baking cake?

William Thompson | 2023-06-08 12:22:34 | page views：1960
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Julian Thompson

Works at the International Finance Corporation, Lives in Washington, D.C., USA.
Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor.
2023-06-17 12:22:34
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Alexander Turner

QuesHub.com delivers expert answers and knowledge to you.
Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor.
NF94-186 Functions of Baking Ingredients - DigitalCommons ...
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