The particular heating process, as with the selection and proportion of ingredients, is specific for each formula. Typical baking temperatures are available for various baked products. A brief review of baked products should probably incorporate those pour batters which are mechanically leavened cream puffs. With 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 is pastry. In mixing a pastry product the incorporation of fat is critical. Discuss similarities and differences. Using 5 tablespoons of fat in biscuits instead of 4.