Food Technology- Modifying Recipes

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Food Technology As revision- modifying basic recipes
Callum Ward
Mind Map by Callum Ward, updated more than 1 year ago More Less
evie.daines
Created by evie.daines about 10 years ago
Copied by a deleted user almost 8 years ago
Callum Ward
Copied by Callum Ward almost 7 years ago
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Resource summary

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