food product development - proportions of ingredients

Question 1

fat

Answer 1

increased -
Increases flavour
Darker colour
Soft, greasy cakes
Greasy, crumbly pastry

decrease-
Less flavour
Pale colour
Shorter shelf life for baked goods
Hard scones
Hard pastry
Lack of shine to sauces

Question 2

sugar

Answer 2

increased -
Darker colour
Sweeter
Food will need cooked longer
Scones will look speckled
Sauces will be thin
Cakes will have a sugary crust
Fruit will sink to the bottom
Cake will sink in the middle

decreased -
Colour will be paler
Lack of flavour
Cakes will not rise as much

Question 3

liquids

Answer 3

increased -
top of the cake will crack
Fruit will sink to the bottom
Hard pastry
Sticky bread dough
Scone dough will be soft and
scones will not keep their shape
when cooked

decreased -
Cakes will be dry
Scones will not rise as well
Pastry will be crumbly and
difficult to roll out
Bread dough will be heavy
and will not rise