What are used to lighten batters and doughs and also act a binding agents in some foods?

• A. egg
• B. flour
• C. milk
• D. sugar

Answer: (A)

Eggs are used to lighten batters and doughs by trapping air when they’re beaten, which expands during baking to create a lighter, tender texture. They also act as binding agents because the proteins in eggs coagulate when heated, forming a cohesive network that helps hold ingredients together. In addition, eggs can help with emulsification, keeping fats and liquids from separating and contributing to a smooth, stable batter. Other options don’t provide both leavening and binding in the same way: flour mainly adds structure and can make mixtures heavier, milk adds moisture and tenderness but not a strong binding network, and sugar mostly sweetens and browns rather than binds or lightens. So eggs uniquely fulfill both roles effectively.