Functiosn of food ingredients

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  • Functions of food ingredients
    • Flour
      • Adds flavour
      • Nutritious foods
      • Helps form the structure
      • Thickens liquids
      • Acts as bulking ingredients
    • Fat
      • Increases shelf life
      • Shortens baked mixtures
      • Holds air
      • Adds flavour
      • Adds moistness
      • Enriches mixtures
    • Raising agents
      • Helps to give lightness to baked products
      • Makes the baked product a better 'eat'
      • Introduces gases into mixture
    • Sugar
      • Sweetening
      • Helps keep moisture in baked goods
      • Adds bulk
      • Color - browning in baking
      • Presevation
      • Adds Texture
      • Makes a more tender baked product
    • Eggs
      • Helps form the framework
      • Traps air
      • Enriches Mixture
      • Glaze for pastry
      • Binds dry ingredients
      • Acts as an emulsifier
      • Thickens sauces
      • Nutritius food
    • Liquid
      • Helps action of raising agents
      • Binds dry ingredients
      • Helps formation of gluten
      • helps gelatinisation of starch
  • Nutritius food

Comments

jill richardson

Mindmap that covers the functions of flour, liquid, fat, eggs, sugar and raising agents. Make it work for you by building new layers.

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