food commodities Flashcards
What are the ingredients in choux pastry?
fat, flour, water, eggs
What is the function of flour in choux pastry?
forms structure, acts as a thickening agent
What is the function of eggs in choux pastry?
protein denatures on heating to set the mix, adds colour and flavour
What is the function of water in choux pastry?
binds dry ingredients together to produce a dropping consistency
What food examples are there with choux pastry?
eclairs, profiteroles, cheesy gougeres
When the surface of the choux pastry goes brown it is known as…
Browning reaction or Maillard reaction
How does the choux pastry turn brown?
dry heat breaks down carbohydrates (dextrin) - known as dextrinization
How do you make choux pastry?
- heat fat and liquid in a pan until boiling
- work in flour to form a paste
- take off heat
- add eggs
What are the main ingredients in bread?
strong plain flour, yeast, salt, liquid
What is the function of the yeast in bread?
produces CO2 - helps bread rise (fermentation)
What is the function of the strong plain flour in bread?
contains glutenin and gliadin - with water they combine to form gluten
Why is a high gluten content needed in bread?
provides softness and elasticity
What is the function of salt in bread?
adds flavour, controls activation of yeast
What ingredients can be added to enrich bread?
dried fruit, sugar, milk, butter or eggs
What is the difference between leavened and unleavened bread?
leavened - using a raising agent (e.g. yeast)
unleavened - flat and uses no raising agent (e.g. tortilla)
