Question Topic:  Flour comes in many different varieties & protein

Question Topic:  Flour comes in many different varieties & protein contents; how does someone know when to use which flour? (Gluten production, Soft vs Hard/Strong flours) 

The chapter in the book is attached below and I had also attach a additional book. 

The format for the PowerPoint is also attached below.

 

Be sure to include the following:

QUESTION ASSIGNED – See question Above

HISTORY or Background Information – see slides 4-8 for suggested slides

                            a.  4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.

                            b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

FOOD SCIENCE – see slides 10-16

                                a. 4 terms with definitions

                                b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).

                                c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.

TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21

                                                a. 3 terms with definitions

                                                b. 3 cultural origins of food/culinary technique

                                                c. 2 photos or videos of a food that uses the defined culinary technique above

NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27

                                                a. complete descriptions on slide 23

                                                b. 2 NSI facts with 3-4 details and APA in-text citations

                                                c. nutrient measures as on slide 25

KEY LEARNING—see slides 28-31

                                                a. Summarize most important information from

                                                                1. Food Science

                                                                2. Culinary Method

                                                                3. Nutritional/Sensory Implications

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