Properties and functions of ingrediants in baking essay

Ingredients and their uses

Gluten is what gives the dough its elasticity and the ability to stretch as the leavening agent produces the carbon dioxide gases that cause the dough to rise.

They also provide some nutritive value. Brown sugar is available in a light and dark variety. In choux pastry the raising agents are eggs plus steam. Pepper A savory spice that has been ground from peppercorns. This is because the salt caused the freezing point to be lower in the water.

Wheat Germ Refers to the embryo of the wheat kernel, which is removed for the production of refined white flour, but remains as part of whole-wheat flour. Alumina is Aluminium oxide. Potato starch flour must be used in combination with a gluten forming flour, such as a all-purpose flour.

It does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently, so it must be combined with wheat flour. Chemical formula is MgO.

When moistened and stirred, wheat flour develops strands of gluten, which are what give an elastic structure to the baked good that stretches and rises. Pepper is available as whole peppercorns that can be freshly ground and can also be purchased cracked or in ground form.

What was the effect of the acetic acid on the milk. It is also available as an instant oatmeal, which is oatmeal that is made up of very small cut flakes that are precooked and dried.

Flour - Rye Rye flour is ground from grains of rye grass and has a slightly sweet-sour flavor. Here, the folding and rolling technique is used. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread.

Because it is coarser grained, it takes up more space when measuring. Salt Substitute Generally a salt substitute consists of potassium chloride. Some of the spices you will find are allspice, aniseeds, caraway, cayenne pepper, chili powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.

Triticale is a high protein man-made grain produced by crossbreeding wheat and rye.

Ingredient Functions

The "working" temperature range of vegetable shortening is 53 degrees to 85 degrees F. Pastry is often a trade-off between flavor and texture, much of which comes from the fat in the recipe.

Chemical Physical Properties Essay

Ingredient Function Baking Powder A combination of baking soda, an acid and a moisture absorber, which together form a leavening agent. Flour - Rice Rice flour is a flour made from finely ground long or short grain rice.

Baking Ingredients & Function: A Breakdown

Yeast dough made with triticale flour should be fermented for less time than dough made with wheat flour. Did both ice cubes re-freeze at the same time.

Both types can be interchanged when baking. Disruption of Micelles Table 3: Choose Type of service. Unflavored Gelatin Unflavored gelatin is made from the collagen protein found in the bone, skin, and cartilage of animals. It should not be used in canning and pickling because the additives in it can cause the water to turn cloudy and pickles to darken in color.

Cake decorating is referred to as one of the sugar arts in the world of baking. Cakes are decorated for many people and their special occasions. Many remember the birthday cakes and wedding cakes that went along with creating such fond memories of the events.

Free Essays Tags Min- almost all the way melted maybe a quarter of the cube left. 50 min- just about all gone small pieces remain. 57 min ice is completely melted. Decreasing in the interval [π/2, 3π/2],over a period of 2 π. 4. The cosine function is: a. Increasing in the interval [π, 2π]; and b.

Decreasing in the interval [0, π], over a period 2π. 5. Both the sine and cosine functions are continuous functions.

Ingredients and their uses

6. The domain of the sine and cosine functions is the set of all real numbers from -1 to 1 7. Nebraska Cooperative Extension NF Functions of Baking Ingredients By Sharon Lauterbach, Extension Assistant Julie A.

Albrecht, Extension Food Specialist The following is a list of baking ingredients and a description of the function each performs in baked goods.

Ingredient Functions

Baking Essay. Words Nov 22nd, 3 Pages. Show More. HISTORY IN THE BAKING combine the ingredients together, and monitor the baking process. The first step is important; make sure you have all the ingredients.

measuring the melting time of each element on an ice cube I will be able to tell which element affects ice’s melting. A process essay also called an expository essay and has a very specific tone to it.

Many instructional articles (like the article above) call for an essay of this type. While writing an article like this, it is very important to watch your tone.

Properties and functions of ingrediants in baking essay
Rated 3/5 based on 8 review
Access denied | used Cloudflare to restrict access