Bread and Pastry 2.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyModifying Basic RecipesGCSEAQA Created by: zoeCreated on: 17-03-14 18:07 What is the basic bread recipe? 500g strong plain flour, 10g salt, 1 sachet dried yeast, 250ml water 1 of 16 What is the ideal temperature for the water in a basic bread recipe? 37*c 2 of 16 What is the required oven temperature for bread? 200-220*c depending on shape and size (gas mark 6-8) 3 of 16 What is the funtion of flour in bread? forms the framework of the bread 4 of 16 What does dextrinisation in flour in bread allow to happen? caramalisation which gives it the colour 5 of 16 What does the function of the gluten in flour in bread? keeps its shape 6 of 16 What are the functions of water in bread? helps bind ingredients, aids gluten development, needed for yeast to ferment 7 of 16 What are the functions of salt in bread? adds flavour and aids the development of gluten 8 of 16 Why does yeast help bread rise? lets off CO2 9 of 16 What are the functions of fats and oils in bread? weaken the gluten and restrict the yeast action- creating a closer texture 10 of 16 What are the four main types of pastry? flaky/rough puff, choux, shortcrust, suet 11 of 16 What is the function of fat in pastry? shortens it 12 of 16 What is the function of flour in pastry? helps form the structure and gives colour 13 of 16 What is the function of water in pastry? binds everything together and helps form the structure 14 of 16 What is the function of salt in pastry? adds flavour 15 of 16 How does pastry rise? traps steam in the oven 16 of 16
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