Paraoa (Bread)

Week 8 in Food Technology

This week we explored the concept of bread as a staple food and the role it plays in diets around the world.  We also focused on fermentation in the making of Paraoa (bread) and the food chemistry involved.

We considered the difference between traditional methods (eg Rewana) and more conventional ways of making bread.

Kneading the dough to develop the gluten

Adding a selection of toppings

We had a go at kneading and discussed gluten and the importance of gluten in creating bread.  The bread dough we created we then used to make a pizza base and some personalised and super delicious pizzas.  

Junior, Glen and Steve’s (Rm 1) final product. Well done boys…your pizza looked awesome.

Whaea Reitu Warren.