Functiosn of food ingredients
Teacher recommended
?- Created by: Rowanne Barfield
- Created on: 15-05-13 14:17
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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
- Flour
- Nutritius food
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