bunnie wanna share this
Fun with Baking
----- for those with restricted diets in the 21st Century.
Time: 1 to 5 pm
Venue: S3-06, Food Science and Techology Programme, NUS
Target: Minimum 12 years. Younger participants must be accompanied by a parent.
Fees: $10 per person; $15 for parent/child pair
This series consist of 3 workshops targeting the young and old with restricted diet either due to medical condition or just general health reasons. The workshop aims to:
Teach basic baking techniques;
Explain the basic chemistry involved in baking of bread and cake especially the roles of different ingredients and chemical reactions during different stages;
Explain how the knowledge on food chemistry can help create new recipes which may be beneficial to health or suitable for people with special health conditions.
As places are very limited, the public is encouraged to sign up for one of the three activities only. If one is interested to attend more than one activity, please indicate interest and we will inform you if there are vacancies nearer the time. For more information, contact Ms Jiang Xiaohui at 65168990 or email
[email protected], or fax 67757895.
Please complete the registration form and return it via email.
(1) Eggless Vegan cake (banana/carrot cake)
Date: 02 June 2009
Egg is one of the basic ingredients in most cake recipes which not only gives cakes it flavour and colour but also help in the aeration and overall structure of the cake. Normal chicken egg is a nutritious food and is rich in protein, fat soluble vitamins, and also has trace of minerals. However, egg yolk which contains almost all the fat of an egg has a high level of cholesterol which can contribute to cardiovascular disease. Researches show that a high intake of egg increases cardiovascular risk especially in diabetic patients. Therefore people with conditions like diabetes, hypertension or heart disease are encouraged to cut down in their egg consumption. As the functions of eggs are so important in cake making, the removal of eggs must be replaced with alternative food ingredients. In this workshop we will explain the functions of these alternative ingredients which have allowed those with restricted diet to continue enjoying some common foods. Join us to try out this delicious eggless cake recipe which is also suitable for those who are allergic to eggs or have chosen a lacto vegetarian diet.
(2) Sugar-free cake (apple cinnamon)
Date: 04 June 2009
It is very common today to hear of people having to control their sugar intake. Mainly this is due to health reasons, for example diabetes and reactive hypoglycemia. Diabetic patients have difficulty regulating their blood sugar levels. While individuals with reactive hypoglycemia produce an excess of insulin leading to quick absorption of glucose from the bloodstream into the cells which cause their blood glucose levels to fall below the amount needed for proper metabolic and brain function. There are also people choose to limit their
food energy intake from sugar to assist in weight loss. For many of these people, the use of artificial sweeteners allowed them to enjoy a varied diet. Moreover, a sugarless diet is tooth-friendly and would not contribute to tooth decay due to the microflora present in plague.
In cakes, besides providing the sweetness, sugar plays a significant role in batter aeration and structure formation. Sugar solution formed in cake batter increases the gelatinization temperature of the starch which allows the batter longer time of expansion before it sets. It also influences the flavor and color development through Maillard reaction and caramelization. A combination of artificial sweetener and food gum will be introduced and used in this session to produce cakes with the taste and textural profiles similar to those of normal cakes.
(3) Gluten-free Bread (plain/spiced)
Date: 09 June 2009
Bread is one of the most consumed food products known to humans, and for some people, it is the principal source of nutrition. Wheat flour is the main ingredient in most formulations. The gluten network formed during the dough kneading and the starch gelatinization during baking are responsible for the structure of bread. However, wheat flour is also a common source of food allergens. It contains a range of allergens including prolamins which are responsible for food-dependent anaphylaxis and atopic dermatitis. Coeliac disease which is caused by the reaction to gluten also prevents the use of wheat in food for affected individuals. So for these people wheat ingredients must be eliminated from their diet. Rice flour is the most common substitution for wheat flour. Without gluten to form the protein network, rice flour cannot support the bread structure that would be resulted from wheat flour. In this rice flour bread recipe an alternative ingreadient would be used to give dough a stickiness that would otherwise be achieved with gluten.
, soon u may crave for another one.
