See+Ngar's+Dough+or+Bread+Conditioners

Inclusions may have effect on volume and grain by interfering with the gluten network and weakening the structure. Moreover, the inclusion water might be pulled out of the baked good, or the opposite could happen, leaving a hard, dry inclusion. Some inclusions can bleed color, which may or may not be desirable. Inclusions also can disrupt an air cell and cause coalescence, leading to poor crumb structure or loss of volume. The fat source of an inclusion might be incompatible with the fat used in the baked goods which would cause issues.
 * // Article : Why the Cookie Crumbles //**
 * What are the bad effects when inclusion happened? **

Inclusion like shelf-stable raisins may be colored and infused with flavors like strawberry, raspberry and sour cherry which act natural sweeteners and as natural preservatives to help inhibit staling and extend shelf life. Also, inclusions help to distinguish products and creating signature items.
 * What are the benefits of inclusion in baked products? **