Functional Properties of Ingredients

Question 1

Aeration

Answer 1

When eggs are beaten they form a foam which traps air, which makes baked products lighter

Question 2

Emulsification

Answer 2

Egg yolk acts as an emulsifier which prevent mixtures from separating and curdling

Question 3

Coagulation

Answer 3

When eggs are heated the protein coagulates which changes from a fluid to a solid. This can thicken or set baked products

Question 4

Binding

Answer 4

The egg protein coagulates when heated which helps to bind or hold ingredients together

Question 5

Gelatinisation

Answer 5

When starch and water are heated, the water is absorbed by the starch granules which swell and burst causing the liquid to thicken

Question 6

Fermentation

Answer 6

Yeast produces carbon dioxide and alcohol which allows the flavour texture and volume to develop. When the dough is cooked the gluten is stretched by the bubbles of co2 gas and the bread rises

Question 7

Dextrinisation

Answer 7

The surface starch in baked items changes to dextrin during cooking which helps baked goods become golden brown

Question 8

Crystallization

Answer 8

When sugar is dissolved in water and then boiled the water is driven off resulting in thick syrup being formed. This set to crystals when cooled. The mixture should not be stirred as this will result in a crunchy mixture.

Question 9

Caramelisation

Answer 9

When sugar is heated in a liquid or used as a topping is begins to carmelise and turn brown due to the heat. It will burn if heated for too long.

Question 10

Shortening

Answer 10

When fat is rubbed into flour it coats the flour particles, but some remain uncoated. When water is added the uncoated particles absorb the water which is why fats make baked products crumbly