Flour mixtures are
products produce from flour with the addition of other ingredients. Flour
mixtures can be grouped into the following.
- Cake
- Pastry
- Biscuits
- Scones
- Bread
- Butter
The basic ingredients
in the preparation and serving of flour mixtures are flour, fat, sugar, liquid
flavouring and seasoning.
1. FLOUR:
Provide the structure for bake products in pastry or dough by the gluten (protein)
in the flour.
2. Fat or shortening:
Fats add flavor to baked product, shorten them and make the products tender
light and smooth e.g butter, margarine, cooking oil.
3. Sugar:
Sweetens the mixture improves the texture, develops colour and crispress and
acts as food for yeast.
4. Egg:
Are used for leavening colouring shortening, nutritive value and strength.
5. Liquid:
Helps to bind the ingredients gelatinizes solve of the stand and develops the
gluten e.g. milk, water, fruit juices.
6. Flavouring and seasoning:
Salt is the most important seasoning used in flour mixture. It helps to develop
the flavour of the produce and helps to set the gluten. Other favour used in
flour mixtures and seeds, nuts fruit juices, honey.
