977671
Description
Function of ingredients
- 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
- Fibre, carbohydrates
- 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
- Provides sweetness
- 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
- Holds air when beaten
- Fats/Oils
- Provides flavour
- Moist
- Extended shelf life
- 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
- Provides flavour
0 comments
Want to create your own Mind Maps for free with GoConqr? Learn more.