Factors Affecting Finished Products Flashcards by Courtney Stewart | Brainscape

Q

How does fat effect a finished product?

A

Adds flavour and colour

Shortness to cakes n biscuits

Improves shelf life

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Q

How does flour effect a finished product?

A

Adds flavour, colour and texture

Bulks in bread, cakes etc

Whole meal flour adds nutty flavour/crunchy texture

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Q

How does sugar effect a finished product?

A

Adds sweetening flavour

Colours cakes

Helps yeast to rise in bread making

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Q

How do eggs effect a finished product?

A

Used to glaze and produce golden brown results

Set and thicken products when protein coagulates

Binds ingredients together

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Q

How does liquid effect a finished product?

A

Helps raise cake mixtures

Helps yeast grow and multiply

Water needed to gelatinise with starch

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Q

Reducing fat:

A

Dry result

Less flavour

Stale quicker

Paler colour

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Q

Increasing fat:

A

Greasy result

Improves flavour

Darker colour

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Q

Reducing sugar:

A

Less flavour

Poorer shelf life

Paler colour

Doesn’t rise as well

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Q

Increasing sugar:

A

Longer cooking time

Darker colour

Sugary texture

Sweeter result

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Q

Reducing liquid:

A

Doesn’t rise/sink

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Q

Increasing liquid:

A

Dough sticky

Bread has open texture

Fruit sinks

Cracked top cake

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