Bannock

Description

Traditional First Nations flatbread made from flour, water, and fat, cooked on a hot stone or griddle

Technical

The preparation of bannock involves the mixing of flour, water, and fat to create a dough, which is then rolled out and cooked on a hot stone or griddle over an open flame, resulting in a golden brown and crispy texture. The Maillard reaction plays a key role in the development of the bannock's flavor and color. The starch gelatinization and protein coagulation also contribute to the final texture.

Science

Primary Reaction

Maillard reaction

Sensory Profile