Final answer:
Fats, such as butter or shortening, are responsible for the tender, flaky texture of baked goods. During baking, fats melt and create layers, while also reacting with acidic ingredients and baking soda to form carbon dioxide, providing fluffiness.
Step-by-step explanation:
The ingredient that produces a tender, flaky texture in baked goods is fat, such as butter or shortening. When fat is incorporated into dough or batter, it creates small pockets that separate layers of the dough. As the product bakes, these fats melt, causing the layers to separate and steam is released, contributing to the flaky texture.
Moreover, in the presence of an acidic ingredient and baking soda, a chemical reaction occurs, releasing carbon dioxide gas, which helps make the baked goods light and fluffy.