FOOD TECH

Carbohydrates, proteins, Fats and oils, Vitamins and Minerals, Additives, Acid and Alkalis, Healthy Eating, New Technology, Combining Ingredients, Standard Food Components, Scale of Production, Quality Control, Food contamination and Bacteria, Preservation, Equipment, Social Issues, Environmetal and Ethical Issues, Labelling, Packaging!

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Carbohydrates - sugar!

  • we need them for energy
  • SUGAR - glucose, fructose, lactose & sucrose. Easier to digest than starch
  • STARCH - is a complex sugar, broken down by digestion before energy used. Good to have starch before sport as it gives you energy
  • FIBRE - Bran, fruit, beans and brown bread have fibre

SUGAR USED IN BAKING!

  • Granulated used in tea and cereal
  • Caster sugar good for baking, not as big as granulated
  • Brown Sugar used in rich cakes and ginger
  • Icing sugar is fine sugar to make icing for cakes/biscuits.

SUGAR USED FOR DIFFERENT REASONS!

  • Makes things taste sweeter, softens sharp flavours
  • Preserves things such as jam
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Carbohydrates - sugar!

  • Aerates - makes things lighten such as cake
  • speeds up the break down of yeast (fermentation)
  • Adds colour to cakes, biscuits and pastries
  • Can be heated to a brownish liquid (caramel)

SUGAR SUBSTITUTES (SOMETIMES HEALTHIER)

  • Used to sweeten drinks or food
  • Better for your teeth, contain fewer calories so good for dieters
  • Good for diabetic people as they have to control there sugar intake
  • Shouldnt be used in home baking as they dont have same proporties as real sugar! 
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Carbohydrates - starch!

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