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Function of ingredients

Description

GCSE Food Technology
Beth Muckle
Mind Map by Beth Muckle, updated more than 1 year ago
Beth Muckle
Created by Beth Muckle about 11 years ago
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Resource summary

Function of ingredients
  1. Flour
    1. Fibre, carbohydrates
      1. If self-raising, it rises products
        1. Thickens sauces
          1. Bulk for pastry, bread and cake mixtures
            1. If wholemeal, provides colour and texture
              1. Gluten in flour produces stretchy dough
              2. Sugar
                1. Provides sweetness
                  1. If browned, provides colour and texture
                    1. Large amounts prevent micro-organism growth (jam, marmalade)
                      1. Caramelises to produce a brown colour
                        1. Helps trap air in cake mixtures
                          1. Provides carbohydrates
                          2. Eggs
                            1. Holds air when beaten
                              1. Sets when heated
                                1. Adds colour to mixtures
                                  1. Thicken sauces, custards ect.
                                    1. Glaze breads, scones and pastry
                                      1. Binds ingredients together
                                        1. Protein, fat and iron
                                        2. Fats/Oils
                                          1. Provides flavour
                                            1. Moist
                                              1. Extended shelf life
                                              2. Adds colour to foods
                                                1. Makes pastry short by coating the flour to stop gluten developing
                                                  1. Holds air when creamed with sugar
                                                    1. Forms emulsions
                                                      1. Provides energy
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