GCSE+FT+Unit+1+Lesson+3+Primary+Foods

toc =Unit 1 - Lesson 3 2.1=

Primary Foods
Primary foods are those that receive little or no processing, such as:
 * Fruit & Vegetables
 * Fish
 * Meat
 * Eggs
 * Vegetable oils/fats
 * Milk
 * **Maize/corn**
 * **Wheat**
 * **Oats**
 * **Rice**
 * **Sugar**

In this lesson you will look specifically at the last 5 on the list.

Functional Properties of Wheat

 * Flour is a bulking ingredient that forms the structure of a product.
 * The starch in flour is useful as a thickener due to the process of gelatinsation that takes place when heated with a liquid.
 * When cooked, starch on the outside of a product changes to dextrin and turns golden-brown in colour (dextrinisation).
 * Wheat flour is used in baking because of its gluten content. Gluten is a protein that stretches when a raising agent is added and together it creates a light, airy structure when cooked.

Types of Wheat flour
The various wheat flours are classified according to:
 * the amount of protein (gluten) each one contains. Therefore each wheat flour is used for different mixtures and cooking processes.
 * how much wheat grain is used (extraction percentage/rate).




 * 1) **White flour** has an extraction rate of 70-75%, which means 70-75% of the grain has been extracted to make the flour. (The remainder is bran and wheatgerm). It has a 10% protein content which makes it suitable for making cakes, biscuits & shortcrust pastries.
 * 2) **Strong white flour** has a higher protein content of 17% making it more suitable for bread, pasta and flaky pastry products.
 * 3) **Wholemeal or wholewheat flour** has an extraction rate of 80-90%. The bran and wheatgerm results in more dense products because it weakens the gluten and absorbs liquid. Therefore additional liquid may be required. Commonly used in breads and some savoury crackers.
 * 4) **Wheat germ flour** is made from white flour of which 10% of it's weight is finely ground wheatgerm.
 * 5) **Brown flour** is a mixture of white and wholemeal flour. As this flour contains more fibre it is often used in products that desire a greater NSP (fibre) content, e.g. multigrain crackers/bread/pasta.

TASK

 * 1) **Read pages 9-11, 13, 14-15, 74-78 in the text "Understanding Ingredients" and page 38-39 of the Edexcel text "Food technology" to complete the worksheet below.**
 * 2) **Read the notes on Sugar and answer questions 1 - 11 at the bottom of the page.**

Download the following form and complete the table of information on the five primary carbohydrate foods/grains.