755212
Descripción
Mapa Mental por evie.daines, actualizado hace más de 1 año
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Creado por evie.daines
hace más de 10 años
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Food Technology- Modifying Recipes
- Bread
- Functions of bread
- Strong white Flour
- Forms the framework of the bread
- DEXTRINISATION
- Effect of dry heat on starch
- Dextrin forms as a sugar on bread
- The dextrin is caramelised to give the crust its colour
- The dextrin is caramelised to give the crust its colour
- Effect of dry heat on starch
- Contains two proteins which make gluten
- This helps the bread to keep its shape
- This helps the bread to keep its shape
- Forms the framework of the bread
- Water
- Bind ingredients together
- Help with the development of gluten
- For yeast to ferment
- Bind ingredients together
- Salt
- Adds flavour
- aids gluten development
- Adds flavour
- Fat
- weakens the gluten
- restricts the action of yeast
- creates a closer texture
- creates a closer texture
- weakens the gluten
- Yeast
- produces CO2 which makes the bread rise
- what does it need to do this?
- Food
- Warmth
- moisture
- time
- Food
- what does it need to do this?
- produces CO2 which makes the bread rise
- Strong white Flour
- Functions of bread
- Pastry
- Functions of Pastry
- Fat
- Shortens the product
- Coats flour to stop water being absorbed
- gluten can't be formed
- Coats flour to stop water being absorbed
- can spoil flavour of product
- Shortens the product
- flour
- Aids the structure by being the main ingredient
- Dextrinisation occurs when product is cooked
- this caramelised which causes the pastry to have colour
- this caramelised which causes the pastry to have colour
- Aids the structure by being the main ingredient
- water
- binds the ingredients together
- helps form structure
- binds the ingredients together
- Salt
- Adds flavour
- Adds flavour
- Fat
- Aeration
- Folding and sealing flaky pastry traps fat
- The fat melts causing the pastry to rise
- The fat melts causing the pastry to rise
- Folding and sealing flaky pastry traps fat
- Functions of Pastry
- Cakes
- Different methods
- whisking
- rubbing in
- melting
- creaming
- whisking
- Functions of ingredients
- Flour
- Dextrinisation
- Starch changes into sugar
- Caramelised when cooked giving cake its colour
- Caramelised when cooked giving cake its colour
- Starch changes into sugar
- Dextrinisation
- Eggs
- enrich the cakes flavour
- adds protein
- trap air which helps the mixture to rise and have a good texture
- add colour and flavour
- enrich the cakes flavour
- Margarine
- adds flavour
- aids preservation
- lightens mixture and adds texture
- adds flavour
- sugar
- Lightens mixture and adds texture
- sweetness and caramelisation
- Lightens mixture and adds texture
- Flour
- Different methods
- Sauces
- Functions of sauces
- Flour
- thickens the mixture
- starch grains gelatinse on heating
- starch grains gelatinse on heating
- thickens the mixture
- Margarine
- Adds flavour which is absorbed by flour
- Adds flavour which is absorbed by flour
- liquids
- Its the main ingredient
- Adds nutrients to the sauce
- Its the main ingredient
- Flour
- Functions of sauces
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