Transcript Functions of ingredients The Function of Flour in Baked Product

What is the Function of
Ingredients?
Learning Goal: Students will learn and
demonstrate the function of ingredients.
Agenda:
Review
Students will take notes
Complete the working plan, and work on
equipment Identification.
Word of the Day: Equipment
Close: Q & A
Functions of ingredients
The Function of
Flour in Baked
Product
• Gives the backbone structure
• Flour binds and absorbs
• Flour aids in keeping qualities
of a baked product.
• Flour is important to flavor in a
baked product
• Flour has nutritional value in a
baked product
Functions
of salt!
• Brings out desired flavors in food
• Will help to control bacteria
actions. Slows down the growth of
yeast cells in bread dough
• Will help the strengthening affect
on the gluten in baked products. It
also helps hold the carbon dioxide
gases in the dough
• It improves the grain and texture of
baked products
The Functions
of Yeast
• Causes the dough to rise or
increase in volume
• Helps the grain and texture of the
bread
• Improve the flavor of bread
Functions of
Shortening/Fat
• They increased tenderness and
shorten the gluten
• They increase the keeping and
eating qualities of the product
• They improve the flavor of the
product
• They improve the grain and texture
of the product
Functions of Egg
in a Baked
Product
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Color
Flavor
Nutrition
They increase volume (help
product to raise)
• They help for the structure (with
the flour)
• They help provide grain and
texture
Chemical
Leaveners
• Baking powder
• Baking soda
• Ammonium Carbonate
Flavoring
Agents
• Vanilla, lemon, orange,
almond
• Flavored water
–Rose
–Orange blossom
• Herbs
• Spices
Pasta
Rules of Thumb for Pasta:
•
4 parts water to 1 part pasta
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Example 3-4 qt. water to 1 pound pasta
Boil water first
Than place in water slowly
Cook to al dente