I - YEAR / 1 SEMESTER
FOOD PRODUCTION AND
PATISSERIE I
UNIT – III
, Definition of Texture and Types
Texture is the term used to describe the characteristics of a finish
food product the order in which the ingredients are added, the way
of miring and the method of cooking affect the resulting product.
Firm and close ; The air bubbles made by the raising agents are
many but small ,and the mixture is not in the least spongy. The fat
included prevents the mixture from being too hard.
Short and crumbly: This is similar to firm and close ,but more fat is
added.
Spongy: a soft and elastic texture showing inclusion of air .
Light and even: holes are plentiful and a fair size .the food is firm
but not hard .
Flaky: breaking or separating easily . This is caused by the method
of adding fat. Thin crisp layers are formed there are some texture
are incorrect in any dish.
FOOD PRODUCTION AND
PATISSERIE I
UNIT – III
, Definition of Texture and Types
Texture is the term used to describe the characteristics of a finish
food product the order in which the ingredients are added, the way
of miring and the method of cooking affect the resulting product.
Firm and close ; The air bubbles made by the raising agents are
many but small ,and the mixture is not in the least spongy. The fat
included prevents the mixture from being too hard.
Short and crumbly: This is similar to firm and close ,but more fat is
added.
Spongy: a soft and elastic texture showing inclusion of air .
Light and even: holes are plentiful and a fair size .the food is firm
but not hard .
Flaky: breaking or separating easily . This is caused by the method
of adding fat. Thin crisp layers are formed there are some texture
are incorrect in any dish.
