Which of the following is a characteristic of cornstarch in baking?

Cornstarch plays a significant role in baking, particularly in the context of its interaction with leavening agents. When cornstarch is used in excessive amounts in a recipe, it can interfere with the leavening process. Leavening agents, such as baking powder or baking soda, rely on a specific balance of ingredients to create the desired rise in baked goods. If too much cornstarch is incorporated, it can absorb moisture and inhibit the proper chemical reactions that produce the gas needed for leavening, ultimately leading to a denser final product.

Cornstarch's primary function in baking is not to enhance flavor or leaven but rather to provide structure and texture. While it does help create a tender crumb due to its ability to absorb moisture, it does not contribute directly to flavor enhancement or leavening in the same way that other ingredients do. Therefore, understanding the balance of ingredients is crucial for successful baking, as excessive use of cornstarch can lead to unfavorable results.