What does a change in ingredient proportion affect in a recipe?

In a recipe, a change in ingredient proportion primarily affects the flavor and texture of the finished dish. Ingredients are carefully balanced to achieve a specific taste profile and mouthfeel. For instance, increasing the amount of sugar in a baked good can lead to a sweeter and denser result, while reducing the fat can make it drier and less tender. Texture can be significantly altered; for example, adding more flour can create a thicker consistency, while using less can yield a more liquid mixture.

While ingredient proportions can indirectly influence the cooking method or the dish's appearance and serving style, the most direct and significant impact is on how the dish tastes and feels when eaten. This highlights the critical role of balancing flavors and textures to create a successful recipe.