6. What is the basic ingredient in baking that improves aroma, flavour, and nutrition in baked products?, A. baking powder C. Sugar B. flour D.shortening , 7. It refers to fine white flour made from soft wheat which contains 7-9% protein., A. all-purpose flour C. bread flour B. cake flour D. whole wheat flour, 8. Baking ingredient that is an EMULSIFYING AGENT , A. Eggs C. shortening B. cake flour D.yeast , 9. The primary ingredient of most baked products because it provides the structure of the products, A. flour C. leavener B. eggs D. butter, 10. Generally help to tenderize the product and soften the structure, adds moistness and richness, increase keeping quality, add flavour, assist in leavening when used as creaming agents, A. flour B. eggs C. leavener D. butter