Cereals - Food Technology 3.0 / 5 based on 1 rating ? Design & TechnologyA2/A-levelEdexcel Created by: Lucy WhiteCreated on: 03-06-13 15:39 Structure Embryo - root and shoot sprouts - essentail fatty acids Endosperm - store of starch, converted to glucose to provide energy for the embryo - starch + protein Bran - protects the grain - fibre + B vitamins 1 of 5 Moisture 10-14% optimum High moisture levels = sprouting Weevils Musty smell Mould growth 2 of 5 Wheat Milling Specialist machinery for removing contaminants e.g. stones Grains washed in a moving stream of water Condition grain to right moisture level - 15%, at 25c for 48 hours Break rolls - one roller holds grain whilst other breaks it Large particles pass through sifters then break rolls Small particles of endosperm converted to flour by smoothe, reduction rolls 3 of 5 Malting Malt Whiskey Exposed to warm, moist conditions so barely germinates Releases enzymes Break down starch to maltose 4 of 5 Making Bread Making - Strong wheat, high protein content, more glutenous, bread of good loaf, good texture Cake Making - Weaker wheat, low protein content, low gluten content, crumbly, soft crumb Pasta Making - Durham Wheat Semolina, high gluten content, tough endosperm, less water facilitates the drying of pasta 5 of 5
"In relation to a product you have used, discuss how the designer has addressed environmental and technological challenges" 3.0 / 5 based on 1 rating
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