Answer:

1) Heat helps baking powder produce tiny bubbles of gas, which makes the cake light and fluffy. Heat causes protein from the egg to change and make the cake firm.

2) In general, baking ingredients can be divided into two types, "tougheners / strengtheners" (flour, eggs) and "tenderizers / weakeners" (fat, sugar), sometimes overlapping.

3) Milk is used in baked products to improve texture and mouthfeel. The protein in milk also gives a soft crumb structure in cakes, and contributes to the moisture, colour and flavour of a baked product. Cakes that contain milk also tend to have a longer shelf life.

Explanation:

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Answer:

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