Functional Properties Flashcards
(15 cards)
EGGS- Aeration
When egg white is beaten and it traps air and forms a foam:
Victoria sponge, pavlova
If egg white is under beaten the foam will not have enough volume
If over beaten the protein in the egg is overstretched and the foam collapses.
EGGS- Emulsifying
When egg yolk is added to oil and vinegar the LECITHIN found in the yolk allows the ingredients to mix without separating creating an emulsion:
Mayonnaise
If over/under beaten the mixture will separate giving an unpleasant appearance for consumers.
EGGS- Coagulation
When eggs are heated the protein coagulates/ sets. This helps to thicken liquids with egg in:
Egg custard, Victoria sponge
If overcooked the result will be a hard rubbery mass
Cake will not set if little egg is used.
EGGS- Binding
The egg protein coagulates when heated and holds a combination of ingredients together:
Hamburgers, Meatballs
If too little egg is used meatballs/burgers will not hold their shape and may crumble.
EGGS- Glazing
Beaten egg is brushed onto food products which when heated will coagulate and colour the food:
Scones, pastry sausage rolls
SUGAR- Crystallisation
When sugar and water are boiled the water evaporates, leaving a thick syrup and crystals will form as the syrup cools:
Fudge, Tablet
Too much sugar will cause large crystals to form
If mixture is disturbed by stirring during boiling, crystals will form on the surface of the spoon and this may result in a crunchy texture.
SUGAR- Aeration
Sugar traps air when creamed with fat, making the end result lighter in texture:
Victoria sponge
Too much used gives a soft texture which goes hard when cooled/ or a cake sinking in the middle as the gluten in the flour has over softened and the cake collapses.
SUGAR- Caramelisation
When sugar is heated in a liquid or on top of the food or on top of a food and begins to turn brown:
Tablet
If heated for too long the sugar becomes black in
colour and bitter in flavour.
SUGAR- Sweetness
Makes foods taste sweeter:
Desserts and biscuits
Decrease amount gives less flavour, Too much gives a sweeter taster.
FAT- Shortening
Fat is rubbed into flour the fat coats the flour preventing the flour from absorbing water, This stops the dough from becoming elastic and gives a short crumbly texture:
Shortcrust pastry, Shortbread
Too little can make the mixtures dry, Too much can make the mixture greasy.
FAT- Aeration
When fat is creamed or rubbed in, air becomes trapped causing food to rise:
Victoria sponge, Scones
Too much fat will make the food greasy and will be to heavy to rise
Too little fat and the food will not rise and may lack colour and flavour.
FAT- Glazing
When fat(margarine/butter) is added to hot vegetables giving a glazed appearance, or will give a shiny appearance in sauce:
White sauce
Too little and sauce will lack flavour, too much and food will be greasy.
FLOUR- Gelatinisation
Happens when a liquid is thickened by heating with a starch:
Custard, white sauce
Too little flour and the sauce and the sauce will be runny, opposite for too much.
FLOUR- Dextrinisation
Happens when foods containing flour are cooked using dry heat, The starch in the flour will turn to dextrin:
Toast, Baked goods
Too little heat and the food may lack colour.
FLOUR- Fermentation
Happens when yeast produces carbon dioxide and alcohol, The sugars found in the flour act as food for the yeast helping the dough to rise:
Bread
Too little flour and the yeast will not activate correctly so the bread will not rise correctly.
