Typical baking temperatures are available for various baked products. An important aspect of this is the actual method of baking. A brief review of baked products should probably incorporate those pour batters which are mechanically leavened - cream puffs. In cream puffs, eggs are an important constituent serving to both contribute leavening with water, emulsify the high percentage of fat, as well as contributing to structure. Both the egg protein and wheat starch are the primary structural components.
Popovers also have equal parts of flour and liquid formulating a pour batter.
Again, egg and starch are the primary structural components. Another mechanical steam leavened products are pastry. In mixing a pastry product the incorporation of fat is critical. Temperatures attained in baking products.