Functions of ingredients Objective today ….... Analyse and edit information to complete a functions of ingredient resource. Recognise what and why ingredients are suitable for a product. Identify the nutrients in ingredients Skills focus –e information gathering, observation, discussion.

CARBOHYDRATE Contains gluten Forms the bulk of bread, pastry and cake mixes Provides Vit B, calcium and iron Can be used dried cooked or raw Great source of vitamins, minerals and fibre PART OF YOUR 5 A DAY Adds flavour and texture GOOD SOURCE OF CALCIUM Does contain fat - be aware! Adds moisture. Its used as a SWEETNER and has a distinctive flavour that is influenced by the type of flowers and plants that the NECTAR is taken from. Binds ingredients together Sets when heated GLAZES bread, SCONES and pastry Provides protein, iron, Vit A, B and E Improves softness and texture PROVIDES CALCIUM Adds moisture Helps bind ingredients together Brings out the flavour of other ingredients STRENGTHENS THE GLUTEN IN BREADMAKING Only used in small amounts Adds flavour ADDS MOISTURE Forms an emulsion with liquids eg mayonnaise. Provides Vit A and D Adds SWEETNESS Caramelises to produce brown colour Helps trap air in cake mix When added to moist ingredients produces a reaction that releases carbon dioxide bubbles HELPS MAKE CAKES RISE Used to add flavour to foods Can be used fresh or dried STEMS and LEAVES are chopped and crushed Used in bread making A micro organism that creates carbon dioxide MAKES DOUGH RISE and adds an light structure to bread. Provides flavour Holds air when CREAMED WITH SUGAR Found in the stems, roots, buds, bark, seeds, and fruit of plants. They have strong aromas and strong tastes that are used to ADD FLAVOUR to baked and cooked foods Protein found in the bone, skin, and cartilage of animals. It is added to sweet and savoury foods to cause the liquid in the dishes to jell, which THICKENS or gives shape to the dish. Gives us SLOW RELEASE ENERGY Adds bulk to food products Helps thicken sauces and custards.