Functional Properties

Question 1

Dextrinisation

Answer 1

What: Starch breaks down into dextrins with dry heat.

Effect: Browning, crisp texture, and toasted flavour.

Example: Toasting bread.

Question 2

What is gelatinisation

Answer 2

What: Starch granules swell, absorb liquid, and burst when heated with liquid.

Effect: Thickens mixtures.

Example: Making custard, white sauce, or gravy.

Question 3

Caramelisation

Answer 3

What: Sugar is heated and changes to a golden brown syrup.

Effect: Sweet, rich flavour and brown colour.

Example: Caramel sauce, crème brûlée, browning onions.

Question 4

Shortening

Answer 4

What: Fat coats flour particles to stop gluten forming.

Effect: Creates a crumbly texture.

Example: Pastry and shortbread.

Question 5

Binding

Answer 5

What: Ingredients hold other ingredients together to maintain shape and structure.

Effect: Helps form and hold the shape of mixtures.

Question 6

Aeration

Answer 6

What: Air is added to a mixture to make it rise.

Methods: Whisking, beating, sieving, folding, creaming, rubbing in.

Effect: Light texture.

Example: Sponge cakes, meringues.

Question 7

Coagulation

Answer 7

What: Proteins set when heated.

Effect: Firm texture.

Example: Eggs solidifying when cooked.