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1. The following is the nutritional content of wholemeal bread and of white bread - Junior Cycle Home Economics - Question 1 - 2019
Question 1
1. The following is the nutritional content of wholemeal bread and of white bread. Wholemeal bread White bread Typical values per 100 g Typic... show full transcript
Worked Solution & Example Answer:1. The following is the nutritional content of wholemeal bread and of white bread - Junior Cycle Home Economics - Question 1 - 2019
Step 1
Using the nutritional information above, compare and evaluate the nutritional value of wholemeal bread and the nutritional value of white bread.
Answer
Wholemeal bread and white bread have different nutritional profiles, which can affect their health benefits. Wholemeal bread contains more fiber (7.0 g compared to 2.7 g in white bread), which is beneficial for digestive health and may help to prevent constipation. The higher fiber content also aids in weight management as it promotes satiety.
In terms of protein, wholemeal bread has 13.0 g, significantly more than white bread's 9.0 g. Protein is essential for muscle repair and growth. The carbohydrates in wholemeal bread (41.0 g) are slightly lower than in white bread (49.0 g), but the complex carbohydrates present in wholemeal bread are digested more slowly, providing a steady release of energy.
Additionally, wholemeal bread contains more sodium (400 mg) than white bread (491 mg), which is a consideration for those monitoring their salt intake. Overall, wholemeal bread is typically seen as the healthier option due to its higher fiber and protein content, along with its lower glycemic index.
Step 3
Step 4
Outline the effects of cooking on cereals.
Answer
Cooking cereals has several effects:
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Swelling: The starch grains in cereals swell and burst, which increases the size and texture of the cooked product.
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Gelatinization: When heated, the starch absorbs water, which transforms its structure and makes it more digestible.
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Flavor Changes: Cooking enhances the flavors; for example, toasting can add a nutty flavor to oats.
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Nutrient Availability: Cooking can release some nutrients that become more bioavailable, while also destroying certain raw anti-nutrients like lectins.
Step 5
Explain why pastry needs to be put into a pre-heated hot oven when baking.
Answer
When pastry is placed in a pre-heated hot oven, the rapid heat causes the fat within the pastry to melt quickly, creating steam. This steam expands the layers of pastry and results in a flaky texture. Additionally, the heat sets the structure of the pastry, preventing it from becoming soggy.
Step 6
What is the role of gluten in bread making?
Answer
Gluten provides elasticity and strength to dough. It helps to trap the gases produced by yeast during fermentation, allowing the dough to rise. Gluten also gives bread its chewy texture, providing a desirable structure that holds the shape while baking.