Factors affecting finished products
See separate word document on factors affecting finished product as shown on next slide
Too little Less moist Product become stale quicker Less flavour and colour TOO MUCH cake has a heavy texture may smell/ taste eggy Too much Greasy result Darker colour Improves keeping FAT Traps air when creamed with sugar Adds flavour and colour Improves keeping qualities EGG helps to set (coagulate) the mixture holds air and helps cake to rise TOO LITTLE May not rise sufficiently Take longer to set(coagulate) or be less firm Baking powder Can be used to give improved rise too much will cause the cake to spill over tin Too much Darker colour Sugary texture Hard crust on cooling Longer cooking time SUGAR Sweetener Softens gluten giving lightness to cakes Provides colour due to carmelisation FLOUR The gluten stretches and forms the structure Provides bulk Can add flavour if wholemeal flour is used TOO LITTLE cake will not rise so well TOO MUCH Mixture can be dry TOO LITTLE Reduced bulk/ size
The ingredients used will depend on type of end product, e.g. cereal, bread selling sector the product will be in e.g.frozen selling price range, e.g. luxury costs more method of processing how the food behaves after processing or cooking if it is not to be eaten immediately.
FAT - Effect on finished product traps air when creamed with sugar and so helps a cake to rise adds flavour and colour provides shortness to cakes and biscuits improves the keeping qualities contributes to the flavour, smoothness and glossy appearance of a sauce.
Flour the gluten (protein) stretches and forms the structure of baked goods adds flavour, depending on the type of flour, colour and texture wholemeal flour adds nutty flavour/crunchy texture provides the bulk in bread, cakes,
Sugar used as a sweetening, for example in breakfast cereals and drinks prevents food spoilage in jams because it acts as a preservative helps the yeast to rise in bread making gives lightness to cakes by dissolving into a syrup and softening the gluten (protein) in flour during baking helps the colour of cakes by caramelising on the top crust because of the dry heat of the oven decreases the thickness of starch-based sauces and puddings because sugar increases the temperature at which the sauce thickens.
Eggs used to glaze pastries and produce golden brown results set and thicken fillings and flans when protein coagulates bind ingredients together, e.g. biscuits hold air and acts as a raising agent.
Liquid helps to raise cake mixtures by producing steam works with raising agents to help cakes to rise needed in bread making so that the yeasts can grow and multiply mixes with the gluten of the flour during baking and sauce making water is needed for gelatinisation with the starch.
Reducing fat in a product gives a less moist result affects the keeping qualities the product will become stale more quickly gives less flavour Increasing fat in a product gives a greasy result improves the flavour gives a darker colour more quickly
Reducing sugar in a product gives less flavour gives poorer keeping qualities gives a paler colour results in the product not texture rising so well Increasing sugar in a product results in a longer cooking time gives a darker colour gives some foods a sugary texture produces very soft mixtures during baking, which will then become hard when cool gives a sweeter result
Too much liquid cakes have a heavy, doughy texture fruit will sink dough is soft and spreads out bread has a coarse, open texture Too little liquid cake is dry scones are heavy pastry is fragile bread does not rise well
Processing of Ingredients
Process Foods What happens Reason Whisking Egg white Increases in size The protein albumen stretches to hold up to 7 times its own value in air, trapping small air bubbles in stable foam
Process Foods What happens Reason Whisking Eggs and sugar Thick, pale yellow stable foam is formed The protein stretches to, incorporating air into the mixture. Small bubbles are trapped inside a fine honeycomb mesh
Process Foods What happens Reason Whipping cream Thickens Fat globules start to coalesce (stick together) until cream becomes thick
Process Foods What happens Reason Rubbing Air is Fat rubbed in Scones trapped into flour Pastry during particles will mixing form a waterproof barrier and will also trap air
Process Foods What happens Reason Creaming Cakes Air is trapped into mixture Fat and sugar form an airin- fat foam. Individual fat crystals surround the air bubbles and trap air in the mixture
Process Foods What happens Reason Kneading Bread/ rolls Air is trapped in the dough and gluten is developed Produces a light texture Produces good volume Produces an even texture
Other factors that may affect finished products include light, heat and ph level.
Heat/temperature if applied to a finished product heat/temperature could change the colour, flavour, texture, appearance and nutritive value of the product.
Light exposure to UV light may influence the nutritive value of the finished product, particularly of vegetables. if products are left lying around, exposure to light can cause oxidation, e.g. fats may go rancid and vitamin A will be lost.
Melting point When working with food the melting point of a material, i.e. when it changes from a solid to a liquid, is important. For example, when creaming fat and sugar for cake making, the fat should be soft but not liquid.
Freezing point The point at which a material changes from a liquid to a solid, i.e. the freezing point, is also important. For example: the freezing point of a salt solution is lower than that of water a sugar solution freezes at a higher temperature than a salt solution. This is important when freezing vegetables and making ice-cream.
Boiling point The boiling point of a liquid can be affected by atmospheric pressure and what is in the solution
ph level ph value will influence the taste of a product and could make it more acidic or alkaline. If ph level is low, a sour taste will be noticeable. If ph level is high, a bitter taste will be noticeable. Lemon juice would prevent cut fruit from becoming brown Meat can be tenderised by marinating in an acid
1. Identify and explain three mechanical methods of introducing air in cake making
2. Explain how each of the following ingredients used in bread making affect the finished product (i)strong wholemeal flour (ii)sugar (iii)salt (iv)yeast
3.Explain how each of the following factors can bring about change during the processing of a food product (i) heat (ii) mechanical action (iii) light 3KU
4. Exposure to oxygen is one factor which could cause change during the processing of a food product. Identify and explain four other factors which could change during the processing of a food product
5. Identify and explain four effects that the proportion of fat may have on a product
6. Explain how the following functional properties are used to bring about change in food products (i) ph (ii) air (iii)] proportion of ingredients
7.Explain the effects of altering the proportion of each of the following ingredients in a baked product. (i) Fat (ii) Sugar