Difference between revisions of "AY Honors/Baking/Answer Key/es"
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El trigo integral conserva el salvado y el germen, así como el endospermo, en contraste con la harina blanca que retiene sólo el endospermo. | El trigo integral conserva el salvado y el germen, así como el endospermo, en contraste con la harina blanca que retiene sólo el endospermo. | ||
| − | + | Los alimentos integrales son nutricionalmente superior a los granos refinados, más rica en fibra dietética, antioxidantes, proteínas (y en particular el aminoácido lisina), minerales dietéticos (incluyendo magnesio, manganeso, fósforo y selenio), y vitaminas (incluyendo niacina, vitamina B6 y vitamina E). | |
The greater amount of dietary fiber, as much as four times than found in refined grains, is likely the most important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, coronary heart disease, diabetes, and obesity. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly, avoiding the "sugar rush." | The greater amount of dietary fiber, as much as four times than found in refined grains, is likely the most important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, coronary heart disease, diabetes, and obesity. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly, avoiding the "sugar rush." | ||
Revision as of 12:45, 15 March 2021
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El trigo integral conserva el salvado y el germen, así como el endospermo, en contraste con la harina blanca que retiene sólo el endospermo.
Los alimentos integrales son nutricionalmente superior a los granos refinados, más rica en fibra dietética, antioxidantes, proteínas (y en particular el aminoácido lisina), minerales dietéticos (incluyendo magnesio, manganeso, fósforo y selenio), y vitaminas (incluyendo niacina, vitamina B6 y vitamina E).
The greater amount of dietary fiber, as much as four times than found in refined grains, is likely the most important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, coronary heart disease, diabetes, and obesity. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly, avoiding the "sugar rush."
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Yeast interacts chemically with sugar in warm water to provide leavening. This allows the bread to "rise".
In more detail, yeasts make up a group of single-celled fungi, a few species of which are commonly used to leaven bread. In the absence of oxygen, yeasts produce their energy by converting sugars into carbon dioxide and ethanol. In baking, the carbon dioxide raises the bread and the ethanol evaporates.
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Old Testament: Exodus 12:34 & 39 -- The Israelites prepared unleavened bread for the first Passover
New Testament: Jesus mentioned leavening several times including: Matthew 13:33; Luke 13:20, 21
Jesus compares the Pharisees to leaven in Matthew 16:6-12; Mark 8:15; Luke 12:1
In an allusion to the Old Testament, Paul also uses leaven to describe how a little sin or corruption effects the whole church. See Gal 5:9 and 1 Corinthians 5:1-8. Throughout the Old Testament, and into Paul's writings, leaven symbolized corruption, defilement, and sin. Of course there is nothing inheriently bad about yeast, it is only used as an analogy.
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Template:Adventist Youth Honors Answer Book/Recipe
With thanks to http://www.bagelrecipes.net/simple-bagels.html - a completely free source for recipes for bagels.
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- Baking soda and baking powder
- In The Ministry of Healing, Ellen White wrote that baking soda and baking powder should not be used for making bread. She wrote, "Soda causes inflammation of the stomach and often poisons the entire system."
- Milk, sugar, and eggs
- When these ingredients are mixed and eaten, they ferment in the abdomen, giving the same effect as alcohol products. In Ministry of Healing page 301-302 we can read "Far too much sugar is ordinarily used in food. Cakes, sweet puddings, pastries, jellies, jams, are active causes of indigestion. Especially harmful are the custards and puddings in which milk, eggs, and sugar are the chief ingredients. The free use of milk and sugar taken together should be avoided."
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You can test to see if a cake is done by inserting a toothpick or butter knife carefully into the center of the cake. If it comes out clean without any "cake goo" attached, then the cake is done.
You can keep a cake from falling by not introducing a cake to temperatures drastically different from the oven too quickly and by not slamming the door on the oven before the cake is done.
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See the Wikibook Cookbook recipes for Cakes and Cupcakes. Remember that you can use soy milk instead of cow's milk. In cake recipes calling for eggs, you can substitute a half banana and a quarter cup of apple sauce.
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The best advice we can give here is to buy a mix and follow the directions on the package. Cake mixes were introduced to the market in the 1950's, though they were not initially well-received. At that time, the only thing the homemaker needed to do was add water, blend, pour it in a pan, and bake. Marketeers determined that homemakers did not like this because it did not feel enough like "homemade" so they omitted powdered eggs from the mix and had the homemaker add fresh eggs along with the water. As soon as this change was made to the formulation, sales skyrocketed.
It should be noted however, that it is perhaps impossible to find a cake mix that does not use either baking powder or baking soda, or the combination of eggs, milk, and sugar (see requirement 6). However, 3 tablespoons of water plus 1 tablespoon of either cornstarch or ground flax seed makes a good egg-substitute.
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Template:Adventist Youth Honors Answer Book/Recipe
See the Pie Section in the Wikibooks Cookbook for more recipes.
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Numerous options for fresh fruit and other kinds of no bake pie exist. Here are 50 examples [1]
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Template:Adventist Youth Honors Answer Book/Problematic requirement
By definition, refrigerator cookies are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking. Refrigerator cookies are any type of cookie where the dough needs to be chilled before baking the cookies.
Examples of refrigerator cookies include:
- Gingerbread cookies
- Most "cookie cutter" cookies
- Some types of chocolate chip cookies.
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Try one of many recipe sites online such as recipesource.com. Or, even better, use this as an opportunity to learn recipes that your parents and grandparents have made over the years! Be sure that you include your favorite recipes!
References
- Wikipedia articles
