functional and chemical properties of food Flashcards
What is denaturation?
The breaking of chemical bonds that hold molecules together
What can cause the denaturation of protein molecules?
- heat
- acids
- mechanical agitation
- air bubbles
How does coagulation occur?
Denatured protein molecules bump into each other and begin to join together in large groups- this is coagulation
What changes in the food when coagulation occurs?
The food often changes in regards to taste, texture and appearance
What’s the protein in baked products?
Gluten
What two proteins is gluten made up of?
Glutenin and gliadin
What is gelatinisation?
starch granules swell when heated in the presence of water.
What is dextrinisation?
the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrin’s (disaccharides.)
How can foods become dextrinised?
Through grilling, baking and toasting
What is caramelisation?
the browning of sugar
What is sugar?
A disaccharide
What are the reactions to fatty acids?
Plasticity, emulsification, aeration, shortening
What is emulsification?
a mixture of two fluids such as oil and water
What are the three types of raising agent?
Mechanical, chemical, biological
What are three examples of chemical raising agents?
Baking powder, cream of tartar and bicarbonate of soda
