What characteristic indicates a good texture in baked goods?

A good texture in baked goods is characterized by being light, airy, and crumbly. This quality indicates that the product has properly incorporated air during mixing, which contributes to a desirable rise and softness. A light and airy texture often suggests that the leavening agents—like baking powder or yeast—effectively worked, creating a pleasing mouthfeel.

Crumbly texture can also denote that the product has the right balance of fat, flour, and other ingredients, which helps to create a pleasant eating experience. Such attributes are essential for many types of baked goods, such as cakes, muffins, and pastries, where a tender and delicate texture is sought after.

In contrast, a dense and heavy texture may indicate under-mixing or insufficient leavening, which could lead to a less enjoyable product. Hard and dry baked goods suggest overbaking or incorrect ingredient ratios, and chewy and moist textures might be perfect for some items like cookies or bagels but are not universally applicable across all baked goods.