The purpose of the Ingredients in batters and dough

Like myself I am sure you have just carried on cooking following the recipe instructions. But who of us can really say we have given a moments  thought as to why certain ingredients are in a particular recipe and so important?  Below you will find the functions of the ingredients that is in batters and doughs:

FLOUR:

The protein in flour - gluten gives baked products the ability to rise due to the eleasticity of the gluten.

It also forms the structure and crumbs in the baked product.

LIQUID:

It is either used as a raising agent (steam);

or forms the dough or batter.

SHORTENING: (MARGARINE, BUTTER OR OIL)

It improves the colour and flavour of the baked product;

Keeping the products shelf life longer.

SUGAR:

To add colour and enhance the taste.

EGGS:

Acts as an emulsifier for the shortening and liquid;

also improving the colour and flavour of the baked goodies.