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.