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Card 6
Front
Giving yeast the correct conditions for growth, it will produce carbon dioxide gas and alcohol during a series of chemical reactions.
Back
Card 7
Front
When protein ovalbumin stretches up to no more than 7x its original size.
Back
Card 8
Front
The fat forms layers beterrn the strands of gluten to create a tender, flaky texture.
Back
Card 9
Front
To add protein, sauces, soups, baked products and puddings can be enriched with egg and butter.
Back
Card 10
Front
Ingredients can be mixed together to create different flavours and textures.
Back
Card 11
Front
Egg and milk and syrip can be used to enhance the apperance of pastries, bread and cakes.
Back
Card 12
Front
Creating a protective layer around food due to coagulation of egg proteins. Using food such as eggs with batter.
Back
Card 13
Front
Mixing oil and water together without seperating.
Back
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