Function Of Ingridients

Question 1

Starch (carbohydrate)

Answer 1

-bulking
-thinking agent
-gelatinization
-gelling agent- pectin is used as a gelling agent in production of jam.

Question 2

Eggs (protein)

Answer 2

-enrich
-bind
-coagulation
-Aerate
-glaze
-emulsify
-thicken
-coat/enrobe

Question 3

Sugar(carb)

Answer 3

-preserve : high concentration of sugar prevents the growth of organisms
-Aerate
-stabilize
-colour
-bulking agent
-Flavour: it supplies flavour and mouthfeel
-sweetens
-extends shell life

Question 4

Carbohydrate functions

Answer 4

Gelatinization
Dextrinisation
Carmelisation
Non enzymic browning reactions

Question 5

Gelatinization

Answer 5

• Starch mixed with water and heated → starch granules swell, absorb water, and thicken the mixture.
• Upon cooling, a gel forms if enough starch is present.
• Example: Blancmange (cornflour in English blancmange).

Question 6

Dextrinisation

Answer 6

• Starch is heated without water → broken down into dextrins → brown colour develops.
• Example: Toast browning.

Question 7

Carmelisation

Answer 7

• Sugar (sucrose) heated above melting point → caramel forms.
• Happens more easily without water.
• Used in confectionery. Overheating = bitterness.

Question 8

Non enzymic browning reaction

Answer 8

• Includes Maillard reaction, dextrinisation, and caramelisation.
• No enzymes involved, just heat and chemical changes.

Question 9

Protein functions

Answer 9

Aeration
Thickening
Binding
Structure formation
Gelation
Denaturation
Coagulation
Gluten formation

Question 10

Aerates & thickening

Answer 10

1. Aeration
   • Proteins trap air, creating a light structure.
   • Example: Whisking egg whites.
2. Thickening
   • Proteins thicken mixtures when heated.
   • Example: Egg custard.

Question 11

Binding & structure formation

Answer 11

3. Binding
   • Helps ingredients stick together.
   • Example: Fishcakes.
4. Structure Formation
   • Proteins form networks that give structure to food.
   • Example: Gluten in bread.

Question 12

Gelation and denaturation

Answer 12

5. Gelation
   • Gelatine proteins unwind in warm water and set into a gel when cooled.
   • Example: Lime jelly.
6. Denaturation
   • Proteins unfold due to heat, pH, salts, or mechanical action.
   • Example: Whisking egg whites (foam formation).

Question 13

Coagulation and gluten formation

Answer 13

7. Coagulation
   • Follows denaturation; proteins set into a firm, stable network.
   • Example: Cooking egg whites (irreversible change).
8. Gluten Formation
   • Gliadin + Glutenin (from flour) + Water → Gluten (elastic, strong network).
   • Kneading helps align gluten strands.
   • Strong flour = More protein (up to 17%).

Question 14

Fats and oils functions

Answer 14

Shortening
Plascisitiy
Aeration
Flakiness
Retention of moisture
Sensory attributes

Question 15

Shortening and plascity

Answer 15

1. Shortening
   • Fat coats flour particles, preventing gluten development → crumbly texture.
   • Example: Shortbread, biscuits, shortcrust pastry.
2. Plasticity
   • Fats melt over a range of temperatures, making them spreadable.
   • Example: Soft spreads (lower melting point), chocolate (melts on tongue).

Question 16

Aeration and retention of moisture

Answer 16

3. Aeration
   • Fats trap air when creamed with sugar → light texture.
   • Example: Creamed cakes.
4. Retention of Moisture
   • Fats help retain moisture, improving shelf-life.
   • Example: Moist bakery products, basted foods.

Question 17

Flakiness and sensory attributes

Answer 17

5. Flakiness
   • Fat separates layers of starch and gluten in pastry.
   • When melted, layers remain separate → flaky texture.
   • Example: Puff pastry.
6. Sensory Attributes
   • Fats contribute flavour, aroma, and texture.
   • Example: Olive oil for salad dressing, lard for pastry.

Question 18

Fats and oils

Answer 18

-prevents lumps
-aerates
-shortens
- extends shell life
-flavours and odors
-colour and shine
-flaky texture