Functional Properties of Ingredients Flashcards
What is aeration?
- Egg white is beaten and traps air, forming a foam which makes sponges lighter
What is the cause of aeration?
The protein in the egg stretching and trapping air bubbles to make foam
What is aeration used in?
Meringues, Swiss rolls, whisked sponges
What is emulsification?
Egg yolk contains emulsifiers which prevent mixtures of oil and other liquids.
What is emulsifying used in?
Mayonnaise, cake-making, ice-cream
What is coagulation?
When eggs are heated they change from a fluid state to a solid state
What is coagulation used in?
Custard, quiche, scrambled eggs
What is gelatinisation?
When starch and water are heated, the water is absorbed through the walls of the starch granules, which then swell and burst. This thickens the liquid.
What is gelatinisation used for?
Sauces and soups
What is fermentation?
When yeast produces carbon dioxide and ethanol, this allows flavour, texture and volume to develop
What is fermentation used for?
Bread or other yeast-based products
What is dextrinisation?
When the starch changes to dextrin during cook which gives golden brown colour
What is dextrinisation used for?
Bread, cakes, biscuits, toast
What is crystallisation?
When sugar and water and boiled, the water is driven off, the concentration becomes greater and eventually a thick syrup is formed and sets into fine crystals on cooling
What is crystallisation used for?
Jam-making, boiled sweets, tablet, toffee making
What is caramelisation?
When sugar is heated in a liquid or when used as a topping, it begins to caramelise and turns brown due to the heat
What is caramelisation used for?
Cakes, tablet, toffee
What is shortening?
When fats coat flour particles
