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WalesFood Preparation & NutritionQuick questions
Area 1: Food commodities
Quick questions on Bread, cereals, flour and potatoes - WJEC GCSE Food Preparation and Nutrition (Area 1)
3short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is gelatinisation?Show answer
When starch (for example flour or cornflour) is heated in liquid, the starch grains absorb the liquid, swell and burst at about 80 to 90 degrees Celsius, thickening the mixture. This is how a roux or a cornflour sauce thickens.
What is gluten formation?Show answer
When water is added to wheat flour and the dough is worked, the proteins form gluten, an elastic network that traps gas and gives bread and pastry their structure. Strong flour has more protein, so it forms more gluten, which is why it is used for bread.
What is dextrinisation?Show answer
When starchy food is cooked with dry heat (toasting bread, baking a crust), the starch on the surface browns and changes flavour. This is why toast and bread crusts turn golden.
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