supporting image for The effect of cooking on food - Flours
Published: 05 March 2016
- Fiona Dowling
Related Resources
The effect of cooking on food - Raising agents
Food preparation and nutrition

The effect of cooking on food - Flours

Food preparation and nutrition
KS4 >

Resources to develop knowledge and understanding related to the working characteristics, functional and chemical properties of ingredients to achieve a particular result.

This unit contain introductory activities for flours and then goes on to investigate:

1. Which different flours can be used as sources of starch for thickening,

2. The effects of other ingredients (sugar, lemon juice) when making a cornflour based gel

3. What happens when a gelatinized gel is frozen.



Not seeing what you want? Is there a problem with the files? Do you have a suggestion? Please give us feedback, we welcome all correspondence from our users.

Want to get the latest resources for your subject?

Free resources and subject updates delivered straight to your inbox.