Sensory properties

USING Plain flour

• Colours-pale ivory with browned

• Appearance-round and flat. Glossy surface

• Taste-Bland (w/o toppings)/ Sweet and savoury (with toppings)

• Smell-Aromatic and sugary

• Texture(taste)-rubbery and slippery

USING Wholemeal flour

• Colours-Shades of dark and golden light brown

• Appearance-Dull and Freckled. Uneven sides

• Taste-bland, tasteless and slightly burn

• Smell- (-)

• Texture(touch)-thick and gritty. Rough surface

Pictorials(plain flour)

Pancake Preparation:




Step-BY-Step procedures

1. Sieve 100g plain flour + salt into the mixing bowl.

2.Make a small hole in the centre of the the sifted flour.

3.Break the egg into the hole.

4.Pour in half the milk(125ml) into the mixture

5.Begin mixing while rest of the milk is added into mixture gradually (whisk till mixture is smooth)

6.Add 1 tsp of oil, onto a flat pan, spreading it evenly.

7.Pour the batter evenly on the heated pan. Lower the heat and lightly brown the sides.

8.Once browned, flip onto the opposite side using a spatula.

Pancakes I'd Say:


(using plain flour)
Hot Pancakes topped with crunchy cashew nuts and raisins

(using wholemeal flour)

Pancake topped with melting butter and jam

Objectives

• To prepare flour-based food products using the basic recipe given document the procedures of the preparation.


• To compare the nutritional content of flour-based products using either white flour or wholemeal flour


• To compare the sensory properties(taste,texture,mouthfeel,appearance etc) and chemical changes that has taken place during the preparation of the food product.


• To discuss other variations of similar food products