Carbohydrates: help to cause the colour change of bakery products, contribute to the chewiness, colour and sweet flavour of caramel, thicken sauces e.g gravy, Proteins: aerate foods e.g whisked egg whites, thicken sauces e.g custard, bind ingredients together, form structures, e.g. gluten development , create a gel, Fats: add ‘shortness’ or ‘flakiness’ to foods, glaze foods, aerate mixtures e.g creamed cake mix, add flavours,

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