Year 8 Term 2 - Food Science Flashcards
Name 3 raising methods & example
Biological - yeast, chemical - baking powder, physical - whisking egg whites
What is yeast?
Living, single cell organism.
Name foods used with yeast
Pizza, donuts, cinnamon rolls, hot cross buns, focaccia, bagel, brioche, bread
What happens as yeast grows?
It converts food into alcohol and co2 through fermentation
What is yeast used for?
It used used to make sweet or savoury breads rise
What does yeast need to ferment?
Tepid water, food (sugar/starch) and time
What happens if yeast is too cold
It is dormant (slows down)
What happens if yeast is too hot
It’s dead
Too much salt will…. Yeast
Kill
Difference between strong and plain flower
Strong flower has lots of gluten bc you need gluten to make dough elastic
Why must you prove and knead a yeast dough
To allow the yeast to ferment (prove( and produce co2
Kneading stretches and develops the gluten
What is a chemical raising agent
Things that release co2, creating bubbles which were trapped as mixture sets in oven
What is selfing raising flour
Plain flour which has a standard strength raising agent added to it
In order to produce Co2 what does Bp require
Liquid. Heat will speed up reaction
What does bicarbonate of soda result in
Strong, soapy flavour and yellow sponge. Therefore an acid is needed to neutralise and change flavour
