Function of ingredients

Function of ingredients

1. Flour

   • Fibre, carbohydrates
   • If self-raising, it rises products
   • Thickens sauces
   • Bulk for pastry, bread and cake mixtures
   • If wholemeal, provides colour and texture
   • Gluten in flour produces stretchy dough

2. Sugar

   • Provides sweetness
   • If browned, provides colour and texture
   • Large amounts prevent micro-organism growth (jam, marmalade)
   • Caramelises to produce a brown colour
   • Helps trap air in cake mixtures
   • Provides carbohydrates

3. Eggs

   • Holds air when beaten
   • Sets when heated
   • Adds colour to mixtures
   • Thicken sauces, custards ect.
   • Glaze breads, scones and pastry
   • Binds ingredients together
   • Protein, fat and iron

4. Fats/Oils

   • Provides flavour
   • Moist
     • Extended shelf life
   • Adds colour to foods
   • Makes pastry short by coating the flour to stop gluten developing
   • Holds air when creamed with sugar
   • Forms emulsions
   • Provides energy