Functional & Chemical Properties Of Food Flashcards
(14 cards)
What is the chemical and functional properties of food?
How foods react in different conditions and describes how ingredients behave during prep and cooking.
What is dextrinisation ( carbohydrate)
Starch molecules break down into dextrins by dry heat ( eg: baking or grilling) this gives golden brown colour and dextrin gives sweet flavour
prime example: toast
What is Gelatinisation? ( carbohydrate)
occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening
eg: a sauce
What is caramelisation? ( carbohydrate )
occurs when sugar molecules are exposed to high heat - they break down, the sugar browns and its flavour changes; liquid thickens as process goes on.
Eg: making caramel
What is plasticity?
Fat is softened when heated/ moulded into shapes
eg: kneading pastry dough
What is shortening?
When fat coats the flour particles and prevents absorption of water which results in a crumbly mixture
eg: short crust pastry
What is aeration?
Trapping air in a mixture when we beat fats with sugar, it lightens/ fluffs cakes and bread
What is emulsion?
Combining watery and oily liquids together to create emulsions.
Water dispersed into a fat/ oil
What is gluten formation?
2 proteins combine and form gluten.
eg: kneading forms this (mechanical)
What is denaturation ?
The unfolding/ breaking up of protein
eg: raw egg to fried egg
What is foam formation?
Small bubbles of gas are trapped in a solid or liquid containing protein.
eg: whisking/ beating ( mechanical )
What is coagulation?
The setting of protein, strands of protein come together
When do egg whites coagulate?
60-65 degrees
When do egg yolks coagulate?
62-70 degrees
