functional properties Flashcards
1
Q
describe aeration in an egg
A
as eggs are whisked, air bubbles are beaten into the mixture and air is trapped
2
Q
why is aeration in an egg important?
A
helps the baked item to rise and give a lighter texture
3
Q
describe caramelisation in sugar
A
helps baked product to turn golden brown in colour
4
Q
why is caramelisation in sugar important?
A
improves appearance
5
Q
describe flavour in sugar
A
makes food taste sweeter
6
Q
why is flavour in sugar important?
A
improves taste
