Food technology - Bread, cereals, flour and oats 5.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyFood commoditiesGCSEWJEC Created by: alexbovingtonCreated on: 25-03-19 19:10 What two ingredients must be used in bread making? Yeast and Water 1 of 17 Why must bread be proved before baking? To let the yeast break down sugar and release alcohol and carbon dioxide (fermentation), which will give the bread a light loaf and good structure 2 of 17 Fresh bread from the bakers that is not going to be needed until two weeks later must be... Well wrapped and frozen 3 of 17 Sliced bread purchased at the supermarket must be kept in a... Plastic wrapper in a cool, dry place 4 of 17 True or false: Oats are pods that come from the cereal plant False - Oats are grains from the cereal plant 5 of 17 True or false: The energy provided by oats is slow-release energy True 6 of 17 What is cereal? Cereal is referred to a grass with starchy edible grains or seeds used as food 7 of 17 What two cereals are grown in the UK? Oats and Wheat 8 of 17 Two types of flour other than plain flour Barley and Buckwheat flour 9 of 17 Types of flat bread Pita, Focaccia, Roti, Tortilla, Lavash 10 of 17 Why should bread not be stored in a refrigerator? It would go stale more quickly and could affect the flavour 11 of 17 Two nutrients provided by cereals Protein (LBV) and Vitamin E 12 of 17 Why should strong flour be used in bread making? Strong flour is high in gluten and protein from the 'hard' wheat varieties which makes the dough expand and rise well to produce a light loaf 13 of 17 What is Extraction Rate? Extraction rate means the germ and bran are removed during the milling process 14 of 17 What is the extraction rate for white flour? 70-75% 15 of 17 What type of energy is produced when oats are eaten? Slow-release energy 16 of 17 What are the benefits of eating an oat-based breakfast? They are high in fibre and protein, lower blood sugar and cholesterol levels and protect skin and reduce constipation 17 of 17
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