Function of Ingredients
- Created by: radz_star
- Created on: 29-05-16 17:07
Functions of Ingredients - Salt
Salt:
- develops flavour
- strengthens gluten in flour
- controls action of yeast
- preserves
Functions of Ingredients - Others
Baking powder:
- to aerate
Yeast:
- to aerate
Herbs and Spices:
- improve and add flavour
- garnish
Gelatine:
- setting
Chocolate, icings:
- coat or decorate
Functions of Ingredients - Fruits
Fruits and Vegetables:
- add colour
- add flavour
- add texture
- thicken
- add nutritional value
- to garnish
- to add a topping
Functions of Ingredients - Flour
Flour:
Functions:
- forms main structure of a product - due to gluten content
- bulking
- raising agent - self-raising flour - used to thicken (gelatinisation)
Examples:
- Bread - strong plain flour - high gluten content
- Cakes - soft plain flour - low gluten content
- Crumble - topping
- Pastry - casing
- Sauces
Functions of Ingredients - Liquid
Liquid:
- raising agent - when converted to steam
- binds ingredients together
- glazing (milk)
- enrich (milk)
Functions of Ingredients - Fat
Fat:
Function:
- adds colour & flavour - butter/margarine used
- holds air bubbles during mixing - create texture and volume
- extend shelf life
- shorten a flour mixture - crisp or crumbly texture
- shortening
- frying/ sauteing
- form emulsions
- binds ingredients - oils
Examples:
- cakes, biscuits, pastry, stir-fry, salad dressing
Functions of Ingredients - Egg
Egg:
Functions:
- adds colour
- adds flavour
- holds air when whisked
- forms an emulsion when mixed with fat
- binds ingredients ogether
- coagulating/setting
- glazing
- coating/enrobing
- enriching - thickening
- give a smooth, glossy finish to aid piping
- adding nutritional value
Functions of Ingredients - Sugar
Sugar:
- sweetens
- develops flavour
- increases bulk of the mixture
- holds air
- aids fermentation
- preserves
Raising Agents
- give lightness to mixture
- gases expand when heated
- air - whisking, rubbing, sieving, folding & rolling, creaming, beating
- carbon dioxide - bicarbonate of soda, bicarbonate of soda + acid, baking powder (basically bos+acid)
- self-raising flour - flour + raising agent
- yeast - break down sugars by fermentation - CO2 + alcohol
- water vapour (steam) - cooking from liquids
Additives
Functions:
- keep properties for longer
- flavour
- colour
- texture
- appearance
- stability
- improve nutritional profile
E - acceptable in EU
Can be:
- natural
- nature identical (synthetic)
- artificial
Must appear on the label in descending order of quantity
Additives
Functions:
- keep properties for longer
- flavour
- colour
- texture
- appearance
- stability
- improve nutritional profile
E - acceptable in EU
Can be:
- natural
- nature identical (synthetic)
- artificial
Must appear on the label in descending order of quantity
Additives 2
Advantages:
- helps meet consumer needs
- helps improve a specific characteristic of food
- helps produce expected qualities i.e. colour, flavour
- helps produce product range - use different additives in basic foods
- helps maintain product consistency in large-scale production
- helps restore original characteristics after processing
- helps prevent food spoilage
- helps disguise inferior ingredients - reduce costs
Disadvantages:
- allergies - difficult to figure out which additive causes particular allergy - will not buy product
Types of Additives
Colours:
- make more attractive
- not allowed in baby foods
Preservatives:
- extend shelf life
- prevent growth of microorganisms
Sweeteners:
- intense - aspartame, saccharin
- 330 x sweeter than sugar
- low in energy
- used in diet products
- bitter after-taste
- not same characteristics for cooking
- bulk - hydrogenated glucose syrup, sorbital, sucralose
- similar to sugar
- used for diabetics and sugar-free confectionery
Types of Additives 2
Emulsifiers, Stabilisers, Gelling agents, & Thickeners:
- improve consistency during processing and storage
- emulsifiers and stabilisers - mix ingredients that would normally separate
- thickeners - increase viscosity
- gelling agents - get the correct consistency
Flavourings and flavour enhancers:
- must meet Food Safety Act 1990
- used in savoury foods
- add flavour
- replace flavours lost in processing
Types of Additives 3
Antioxidants:
- most foods containing fats and oils contain them
- some natural - vitamin C and E
- help prevent fat-soluble vitamins, oils and fats combining with oxygen - rancid fats
- help prevent foods going brown
Anti-caking agents:
- atop crystals and powders sticking together
Anti-foaming agents:
- used in jam making
- stop foam forming when fruit and sugar are boiled
Commercial glazing agents (E901, E903, E904):
- shiny appearance - protect food drying out
- from beeswax leaves, or insects
Fortification of Foods
Fortified by law - white and brown flour - with calcium
Fortified voluntarily - promote healthy lifestyles
- increase nutrient content
- where there is a nutrient deficiency
- gives advantage in helping sell more - manufacturers
- may help with other aspects - vitC is antioxidant
- replace nutrients lost in processing
- produce product similar to another product
e.g.
- Fruit juices - Vitamin C
- TVP used in Savoury products - Iron and Vitamin V
- Low fat spreads - Vitamin A and D
- Breakfast cereals
Food Components
Component - an individual part that makes up a product
Manufacturers buy pre-manufactured components
- pizza bases, grated cheese, chopped ham and vegetables
Advantages:
- saves prep time
- saves staff skill, cost and equipment
- same result every time
- guaranteed quality - made by experts
- relatively long shelf life
- safer - high-risk processes already done
Disadvantages:
- rely on manufacturers - their problems become yours
- taste and quality - not as good as own
- other food companies use same components
- expensive
Related discussions on The Student Room
- NEA 1 task GCSE AQA Food Preparation and Nutrion »
- What type of isomerism do Ketones and Functional groups have? »
- Discrete maths questions »
- y=2f(x) »
- Topology »
- Help maths asymptotes »
- Domain and Range A level Maths »
- Range of a function »
- Oxbridge Maths - Interview Questions »
- Hi, would anyone please be able to give me feedback on my practice LNAT essay? »
Comments
No comments have yet been made