Food Commodities: Bread 3.0 / 5 based on 1 rating ? Home EconomicsA2/A-levelOCR Created by: BeckyCreated on: 28-02-13 19:21 Flour Make it strong, high gluten content and spring wheat 1 of 20 Liquid Water or milk, egg for enriched dough 2 of 20 Fat Butter, oil, lard, marg 3 of 20 Sugar Caster- starts fermentation process more quickly 4 of 20 Salt Develops the gluten, controls fermentation and flavour 5 of 20 Addition of Yeast Yeats is dispersed 6 of 20 Fat is added either mixed or rubbed in Some flour particles coated with fat or oil. Softer crumb. Keeping qualities 7 of 20 Addition of warm liquid Addition of water to flour, yeast and other ingredients hydrates the mixture. Glutnen formation starts. Starch particles start to absorb some liquid 8 of 20 Kneading 1 Process of developing the gluten in bread products through pushing, pulling and folding 9 of 20 Kneading 2 Specific proteins- Glutenin and gliadin become gluten on addition of water 10 of 20 Kneading 3 Fermentation starts. Enzyme- diastase in flour starts to break long chain complex CHO- starch molecules to disaccharides - maltose 11 of 20 First rising- Proving- Fermentation Break down of CHO to produce CO2 and alcohol 12 of 20 Fermentation 1 Maltose in yeast changes maltose to glucose 13 of 20 Fermentation 2 Rising Zymase- glucose to carbon dioxide and alcohol 14 of 20 Knocking back Redisrtibutes gas cells evenly and further devlops gluten 15 of 20 Second Rising Fermentation continues until optimum point- doubled in size 16 of 20 Baking- Hot Oven- 200c Rapid rising, fermentatin until 54c, steam and air expand, rising stops 17 of 20 Baking 1 Starch molecules gelatinise. Soft crumb. Fat content dependent 18 of 20 Baking 2 Protein molecules dentaure further and coagulate. Structure set 19 of 20 Baking 3 Non- enzymic- browning. Dextrinisation. Millard reaction 20 of 20
Dioxins and polychlorinated biphenols (PCBs) are chemicals that get into our food from the environment. They have no immediate effect on our health but can cause problems if they are absorbed into our bodies at high levels for long periods. Foods high in 4.0 / 5 based on 1 rating
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