Revision 0.0 / 5 ? Home Economics: Food & NutritionFermented doughA2/A-levelSQA Created by: LilGhostCreated on: 28-11-20 20:03 What is ADD bread Bread with improver, accelerates fermentation 1 of 19 Why is ADD bread uses commercially Reduces time and labour costs 2 of 19 Why does BFP take longer to ferment No improver 3 of 19 What is Maillards reaction Chain reaction caused my heat, involving sugars and proteins 4 of 19 What changes happen with the maillard Crust texture, dark colour and distinct smell 5 of 19 What temperature does maillard recation start at 150 6 of 19 What can be used to enrich Fats and dried fruits 7 of 19 What effect does dried fruit have as an enrichment Longer shelf life, increased nutritional content 8 of 19 How does enriching affect the fermentation Takes longer 9 of 19 Finishing a Gateau pithivier Dusting with icing sugar 10 of 19 Finishing a stollen Melted butter and icing sugar 11 of 19 Finishing a Danish pastry Apricot jam, fondant icing and liquid icing 12 of 19 English puff pastry Butter on 1/3, flip over twice and 6 single folds 13 of 19 French puff pastry Butter on 1/2, fold and 4 double book folds 14 of 19 Brioche- mousseline Round tin or individual rolls 15 of 19 Brioche- a tete fluted tin, nib of dough on top 16 of 19 Brioche- Nanterre Straight loaf tin, optional extra dough decoration 17 of 19 Brioche- tressee Plated dough 18 of 19 Effects on increasing fat in pastry Shortens it, enhances flavour and changes colour 19 of 19
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