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The ROLES INGREDIENTS PLAY

The ROLES INGREDIENTS PLAY. FLOUR. Provides gluten, a protein substance which forms elastic like strands which mix with liquid. Gives Structure to a product http://www.youtube.com/watch?feature=player_embedded&v=5GgX407PKbs. FAT.

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The ROLES INGREDIENTS PLAY

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  1. The ROLES INGREDIENTS PLAY

  2. FLOUR • Provides gluten, a protein substance which forms elastic like strands which mix with liquid. • Gives Structure to a product http://www.youtube.com/watch?feature=player_embedded&v=5GgX407PKbs

  3. FAT • Tenderizes product by interfering with development (more fat=more tender, ex. Pastries) • Can effect flavour and colour • Includes oil, butter or margarine, shortening and lard. *Nutritional swear word but needed. Ex. Transports fat soluble vitamins ADEK, carrots vitamins will be absorbed better with fat.

  4. EGGS • Holds (or binds) ingredients together • Adds flavour, nutrients, colour http://clipnabber.com/?url=http://www.youtube.com/watch?v=U8jN4yIRERM&feature=related

  5. LIQUID • Needed to develop gluten in flour • Provides a solvent for dissolving solutes such as sugar, salt and leaveners and steam for leavening

  6. LEAVENING • An ingredient or combination of ingredients that produces a gas that makes a product rise and become light and porous • 3 leaveners: • 1. Air • 2. Steam • 3. Carbon Dioxide (CO2) • Leavening Agents are: baking powder, baking soda, and an acid (such as vinegar, sour milk, lemon juice) and yeast. http://www.youtube.com/watch?v=5T1lDvMROSI

  7. SUGAR • Adds colour to product due to browning or caramelization • Increase tenderness (absorbs moisture (hydroscopic thus preventing gluten development) Sugar granules also interfere with gluten strands • Adds flavour http://www.youtube.com/watch?v=ltsFE9mr-x4

  8. SALT • Enhances flavour of other ingredients

  9. Role of Ingredients • FFELLS • Contains every nutrient except for Vitamin C, hence why a lot of people will have Orange Juice for breakfast.

  10. FLOUR MIXTURES • A flour mixture is any baked product which gets its structure from gluten. • Gluten is the elastic-like protein found in wheat flour. It is “activated” by the addition of liquid. It is further developed by stirring, mixing, kneading etc.

  11. Cereal Grain Hull or Husk: used for fertilizers, not apart of bread would make you sick if consumed Bran: most commonly used in whole wheat flour Endosperm: Starch, where all purpose flour comes from Germ: Most nutritious part of the cereal grain. Protein shakes consists a lot of the germ. Removed from bread to prevent from going rancid.

  12. FLOUR MIXTURES CONT... • A quickbread is a flour mixture that is prepared quickly and easily without the use of yeast. • Quickbreads are leavened with air, steam, and CO2 gas. • Examples include: baking powder, baking soda and acids. • Yeast breads rise slowly and are leavened with yeast (fungi)

  13. FLOUR MIXTURES CONT...

  14. FLOUR MIXTURES CONT... • We use three main methods to prepare our quickbreads. They are the muffin method, biscuit method, and the cake method.

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