Functions of food ingredients
- Created by: Shabana_Saafi1
- Created on: 28-03-17 11:58
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- Function of food ingredients
- Sugar
- sweetening
- helps keep moisture in baked goods
- adds bulk
- makes a more tender baked product
- adds texture
- preservative
- colour- browning in baking
- Eggs
- thickens sauces
- nutritious food
- acts as an emulsifier
- binds dry ingredients
- helps form the framework
- enriches mixture
- traps air
- glaze for pastry
- Liquid
- helps gelatinisation of starch
- helps formation of gulten
- binds dry ingredients
- helps action of raising agent.
- folour
- adds flavour
- acts as bulking ingredients
- nutritious food
- helps form the structure
- thickens liquids
- fat
- enriches mixture
- adds moistness
- adds flavour
- increases shelf life
- shortens baked mixtures
- holds air
- raising agents
- introduces gases into mictures
- makes the baked product a better "eat"
- helps to give lightness to baked products
- Sugar
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