AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.2.5, 3.4.1.2, 3.4.1.3 · Paper 1
Revise: Dough MakingAs it is kneaded, it becomes smoother and more elastic. This change is useful in both bread and pasta, although pasta does not need yeast or gas bubbles to develop its structure.
- Revise: Biological Raising Agents
A microorganism used in breadmaking that releases carbon dioxide and alcohol through fermentation.
- Revise: Raising Agents Properties
A living microorganism used as a biological raising agent because it produces carbon dioxide as it breaks down sugar.
2 more notes
- Revise: Signs of Food Spoilage
A single-celled fungus that can ferment sugars, producing alcohol and carbon dioxide.
- Revise: Microorganisms in Food Production
A single-celled fungus used in bread making because it releases carbon dioxide when it ferments sugars.