Food Technology- Modifying Recipes

Food Technology- Modifying Recipes

1. 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
       • Contains two proteins which make gluten
         • This helps the bread to keep its shape
     • Water
       • Bind ingredients together
       • Help with the development of gluten
       • For yeast to ferment
     • Salt
       • Adds flavour
       • aids gluten development
     • Fat
       • weakens the gluten
       • restricts the action of yeast
         • creates a closer texture
     • Yeast
       • produces CO2 which makes the bread rise
         • what does it need to do this?
           • Food
           • Warmth
           • moisture
           • time

2. Pastry

   • Functions of Pastry
     • Fat
       • Shortens the product
         • Coats flour to stop water being absorbed
         • gluten can't be formed
       • can spoil flavour of 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
     • water
       • binds the ingredients together
       • helps form structure
     • Salt
       • Adds flavour
   • Aeration
     • Folding and sealing flaky pastry traps fat
       • The fat melts causing the pastry to rise

3. Cakes

   • Different methods
     • whisking
     • rubbing in
     • melting
     • creaming
   • Functions of ingredients
     • Flour
       • Dextrinisation
         • Starch changes into sugar
           • Caramelised when cooked giving cake its colour
     • Eggs
       • enrich the cakes flavour
       • adds protein
       • trap air which helps the mixture to rise and have a good texture
       • add colour and flavour
     • Margarine
       • adds flavour
       • aids preservation
       • lightens mixture and adds texture
     • sugar
       • Lightens mixture and adds texture
       • sweetness and caramelisation

4. Sauces

   • Functions of sauces
     • Flour
       • thickens the mixture
         • starch grains gelatinse on heating
     • Margarine
       • Adds flavour which is absorbed by flour
     • liquids
       • Its the main ingredient
       • Adds nutrients to the sauce