Food technology

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  • Food Technology
    • Protein
      • In meat,eggs,lentils,
    • Nutrients
      • Carbohydrates
        • Provides us energy. The main 2 sources are starchy foods-potatoes and Sugary foods- jam and chocolate.
      • Fats
        • needed for energy also insulation and fats help to protect our major organs.
        • butter, milk,nuts, meat and fried foods.
      • Vitamins
        • C-fruit & Vegetables. killed by high heat. Absorbs iron, for healthy skin and to fight infection.
        • D- margarine & Oily Fish. helps absorb calcium, also for strong teeth and bones.
        • A-Good vision, healthy skin and Growth. From Green& Yellow Vegetable & dairy Products.
        • B- Release of energy from foods. also healthy skin. From breads, milk and eggs.
          • B12- red blood cells. Foods- Meat, Milk, Fish.
      • fibre
    • Effects of Ingredients
      • Eggs
        • Trap air in the mixture.    Adds flavour and colour to the product.
      • Flour
        • Forms the main structure of a product. Also works with a raising agent to help the product rise.
      • Fats
        • Increases the products shelf life.Hold in air bubbles which creates texture and volume.   other thing is that it adds colour and flavour.
      • Liquid
        • Helps mixture rise because it produces steam as the mixture evaporates. Water, milk and other liquids can be added to a product and Liquids combine with flour to form gluten.
      • sugars
        • Sweetens the mixture and adds flavour to it and Increases the products final volume Also helps hold air in the mixture.
      • Raising Agents
        • Makes product light and helps it to rise and It is important a raising agent is measured accurately. finally A raising agent needs to be mixed evenly throughout the mixture.
      • Vegetarian Foods
        • Meat alternative: Quorn
          • Quorn is a fungus (mycoprotein) which  grows in a glucose mixture. High in protein and fibre. Low in fat and  Quorn products include: fillets, burgers, sweet and sour, pieces and mince.
        • Meat alternative: TVP
          • stands for textured vegetable protein.It is made from Soya flour which is made from removing the fat from soya beans. It is then mixed with water and forced through small holes at high pressure.
        • Meat alternative: Tofu
          • Tofu is a good meat alternative which is made by curdling soya milk with calcium sulphate and It can be used for burgers, ready meals and ice cream.

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