Year 9 food revision• Safety and hygiene rules• Yeast based dough including

enriched dough• Yeast• Flours • Diet deficiencies• Dextrinization• Caramelisation• Alkalis and acids

Proteins Gliadin (binds the dough together) and gluten in combined with water make gluten. The gluten strands in the flour need to worked – this is kneading. They must be stretched and pulled to become stronger. Gluten also forms the structure for other foods such as pasta, pastries and cakes. Strong flour is used for bread because it has more gluten which can be stretched and expanded during kneading

What is gluten?

This is a change in the foods molecular structure due to removal of water resulting in a nutty flavour and brown colour

Caramelisation

The sensory properties of bread

change when it is toasted, name

the process that causes this

change.

The process is called dextrinization

– it is the effect of dry heat on

starch

Dextrinization

Yeast

What conditions does the yeast need to ferment?Warmth (25-29C), food (sugary), liquid (milk or water) time (proving)

What is an enriched dough?A yeast based dough with added egg, milk or butterExamples of products using this dough are: Chelsea buns, brioche, sweet breads, more simpler leaner versions are pita, ciabatta

Flours:

• Strong flour – high amount of gluten, protein

• Self Raising flour contains a raising agent

• Plain four – has no raising agent

• Corn flour is a starch sometime called corn starch and is used for

thickening liquids.. When a liquid is heated the starch molecule

swells and burst thickening the liquid this process is known as

gelatinization.

8 healthy guidelines for a healthy diet?• Base your meals on starchy food.

• Eat lots of fruit and vegetables.

• Eat more fish, including a portion of oily fish

each week.

• Cut down on saturated fat and sugar.

• Eat less salt

• Get active and be a healthy weight

• Don’t get thirsty

• Don’t skip breakfast.

Use of acids and alkalis in the recipes you have

cooked: Sweet and sour

Acids – vinegar, citric acid,

Alkalis - Cornflour

Lack of Iron/Anaemia

• Weakness and fatigue

• Pale skin

• Shortness of breath

• Light-headedness or dizziness

• Caused by lack of red blood cells

Too much …. FAT

Obese people have an increased risk of arthritis, diabetes and heart disease.

Lack of Vitamin A

• Number one cause of what is

known as preventable blindness in

children and severe visual

impairment.

• Also increases the risk of death in

infants.

• Causes night blindness in pregnant

women.

Good sources of Vitamin A

SCURVY

• A condition caused by lack of vitamin C.

• It causes weakness, gum disease and skin haemorrhages (bleeding).

• Scurvy is most frequently seen in older, malnourished adults.

Consequences of

Scurvy

Constipation

foods high in fibre prevent

constipation like brown bread,

lentils, whole wheat pasta,

cereals and fruits.

• Rickets is a disorder

involving softening

and weakening of the

bones (of children).

• It is caused by lack of

Calcium in your diet.

Lack of Calcium

How to prevent Anaemia

Salt

• Salt that is sprinkled of food makes a small proportion of your salt intake

• Salt is sometimes listed on food packets as sodium

• High amounts of salt are found in processed food (ready meals, biscuits, sauces etc) and fast food!!

Too much …. SALT

• Too much salt can cause

high blood pressure!

• High Blood pressure can

cause serious health

problems and lead to

strokes, brain damage

and kidney damage!

Too much …. SALTHow to Prevent Rickets

Conditions resulting in diet deficiencies