Functional properties

Question 1

What is a functional property?

Answer 1

When food products are designed ingredients are chosen for their properties or function in the recipe.

Question 2

What are the 4 functional properties of eggs?

Answer 2

-Aeration
-Emulsifying
-Coagulation
-Binding

Question 3

What are the 3 functional properties of flour?

Answer 3

-Fermentation
-Gelatinisation
-Dextrinisation

Question 4

What are the 2 functional properties of sugar?

Answer 4

-Crystallisation
-Caramelisation

Question 5

What are the 4 functional properties of fat?

Answer 5

-Creaming
-Rubbing in
-Shortening
-Flavour and colour

Question 6

What are the 4 functional properties of liquids? (water, milk, etc)

Answer 6

-Aeration
-Gelatinisation
-Nutritional value
-Colour and flavour

Question 7

What are two things that will happen if you decrease sugar in a product?

Answer 7

-Cakes maybecome paler
-Less sweet

Question 8

What are two things that will happen if you increase sugar in a product?

Answer 8

-Sweeter result
-Cakes can sink in the middle as as the gluten collapses

Question 9

What are two things that will happen if you decrease fat in a product?

Answer 9

-Textures of scones not soft
-Not keeping well and can become stale

Question 10

What are two things that will happen if you increase fat in a product?

Answer 10

-Greasy flavour and texture
-Pastry broken and crumbly

Question 11

What are two things that will happen if you decrease liquid in a product?

Answer 11

-Cakes are dry
-Scones and bread are heaving/not rising

Question 12

What are two things that will happen if you increase liquid in a product?

Answer 12

-Dough can be sticky
-Hard and tough shortcrust pastry

Question 13

How does cooking time and temperature affect a product?

Answer 13

Colour can be controlled by temperature and length of cooking time- cake baked at low temperature for a short period of time will be paler then one baked at a higher temperature for longer.

Question 14

What is aeration used for?

Answer 14

Liquids- Muffins
Eggs- Sponges, meringues, swiss rolls

Question 15

How does aeration work?

Answer 15

Eggs- When eggs are beaten the protein in the egg stretches to trap air bubbles and make foam.
Liquid-

Question 16

What is emulsifying used for?

Answer 16

Mayonnaise

Question 17

How does emulsifying work?

Answer 17

Yolk holds a substance which acts as an emulsifier. Oil and water do not mix but when an emulsifier it holds the two together as an emulsion.

Question 18

What is coagulation used for?

Answer 18

Frying an egg and egg custard

Question 19

How does coagulation work?

Answer 19

When eggs are heated they changed from a liquid to a solid (coagulation). Can be used to thicken fillings.

Question 20

What is binding used for?

Answer 20

Burgers and fishcakes

Question 21

How does binding work?

Answer 21

Egg proteins coagulate when heated and hold (bind) ingredients together.

Question 22

What is gelatinisation used for?

Answer 22

Liquid- Cheese sauce
Flour- Soup and cheese sauce

Question 23

How does gelatinisation work?

Answer 23

Liquid- During making sauces or baking liquid is needed to work with starch
Flour- In sauce making starch and water are heated, water is absorbed and the starch granules swell and burst, this thickens liquids.

Question 24

What is fermentation used for?

Answer 24

Bread

Question 25

How does fermentation work?

Answer 25

Yeast under right conditions produces co2 and alcohol- flavour, texture and volume develop. This takes place in bread making where dough is left to rise. When bread dough cooks steam is produced, gluten is stretch by bubbles of co2. Gas is produced from the yeast, the bread rises and sets.

Question 26

What is crystallisation used for?

Answer 26

Jam, tablet, toffee, boiled sweets

Question 27

How does crystallisation work?

Answer 27

Sugar dissolves into water when boiled, water is driven off and thick syrup forms.

Question 28

What is caramelisation used for?

Answer 28

Cakes, toffee

Question 29

How does caramelisation work?

Answer 29

Gives colour to product, sugar caramelises from heat of the oven turning brown

Question 30

How does rubbing in work?

Answer 30

Fat is rubbed into flour and coats the flour particles. Should look like breadcrumbs. Forms waterproof barrier and traps air

Question 31

What is rubbing in used for?

Answer 31

Pastry, scones, biscuits

Question 32

How does creaming work?

Answer 32

Fat is beaten until it forms a creamy consistency, air is trapped which makes mixture and helps cakes to rise

Question 33

What is creaming used for?

Answer 33

Cakes, biscuits

Question 34

What is shortening used for?

Answer 34

Shortbread, Biscuits, Pastry

Question 35

How does shortening work?

Answer 35

Fat has a shortening effect and a short texture, this is created when the fat coats the flour particles.