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L14 Properties of sugar & starch in preparing doughs

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By class A group 5
Nevin Chan
Mind Map by Nevin Chan, updated more than 1 year ago
Nevin Chan
Created by Nevin Chan over 11 years ago
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L14 Properties of sugar & starch in preparing doughs
  1. starch
    1. gelatinization
      1. dextrinization
      2. starch & sugars functions
        1. gluten
          1. gliadin + glutenin
          2. 1.sweetness
            1. 2. moistness
              1. 3. volume
                1. 4. colour
                2. Flour mixture ingredients
                  1. 1. Flour
                    1. 2. sugar
                      1. 3. Eggs
                        1. 4. Fat
                          1. 5. salt / flavoring
                            1. 6. Liquid
                              1. 7. Leavning Agents
                              2. Types of Flour
                                1. Wheat Flour
                                  1. 1. Gluten
                                    1. 2. whole wheat (hard)
                                      1. 3. durum wheat (hard)
                                        1. 4. bread (hard)
                                          1. 5. all purpose
                                          2. Non-wheat Flour
                                            1. gluten-free
                                              1. 1. (Brown) rice
                                                1. 2. Buckwheat
                                                2. 3. chickpea
                                                  1. 4. cornmeal
                                                    1. 5. soy
                                                      1. 6. Potato
                                                      2. Non gluten-free
                                                        1. 1. Rye
                                                          1. 2. Tritcle
                                                      3. Types of flour mixture
                                                        1. Batter (more water)
                                                          1. 1.Pour
                                                            1. pancakes
                                                            2. 2.Drop
                                                              1. muffins
                                                            3. Dough (less water)
                                                              1. 3. soft
                                                                1. Biscuits
                                                                2. 4. Firm
                                                                  1. Pasta
                                                              2. Baking process
                                                                1. starch gelatiniztes
                                                                  1. mixture expands
                                                                    1. stretches gluten network
                                                                      1. Protein coagulates
                                                                        1. Fat melts
                                                                          1. Outer surfaces grown by
                                                                            1. starch dextrinization
                                                                              1. sucrose caramelization
                                                                            2. sugars
                                                                              1. caramelisation
                                                                              2. storage of Flour & flour mixture
                                                                                1. Plain flour
                                                                                  1. cool & dry place
                                                                                    1. in pest-proof container
                                                                                    2. whole- grain flour
                                                                                      1. refrigerated (3 months)
                                                                                      2. flour or dry
                                                                                        1. flour mixtures
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