Final answer:
Glutelin is the ingredient that tenderizes baked products by weighting down gluten strands. It is a type of protein found in wheat that coagulates when heated, resulting in softer and more tender baked goods.
Step-by-step explanation:
The ingredient that tenderizes baked products by weighting down gluten strands is glutelin. Glutelin is a type of protein found in wheat that is insoluble in water and neutral solvents but soluble in dilute acids and alkalies. When heated, glutelin coagulates and weighs down the gluten strands, resulting in a softer and more tender texture in baked products.