Functional Properties of Food
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15 terms
Terms | Definitions |
|---|---|
 Dextrinisation | browning of starch when heat is applied, creating a browning effect on starch based foods |
| Caramelisation | heating of sugar to above 160C. Sugar melts and sugars develop a caramel colour and flavour |
| Gelatinisation | starch molecules burst, liquid absorbs into the starch causes it to swell in the presence of heat |
| Crystallisation | sugar and water are heated, the water evaporates and upon cooling, the sugar crystals clump and solidify |
| Aeration | the process of adding air into a product to result in a light and risen product |
| Mechanical aeration | process of adding air into ingredients through whisking for example whisk egg whites |
| Chemical aeration | the addition of a chemical agent such as bicard soda to add air and lightness to a product |
| Biological aeration | a naturally occurring organism such as yeast which aids in the increase of volume of a product eg bread |
| Coagulation | is when something thickens from a liquid to a solid. For example, raw eggs are clear and runny but become white and solid when heated. |
| Denaturation | When the structure of protein is broken down into smaller molecules and separates from other nutrients and coagulate A denatured protein cannot return to its original state. |
| Gel | contains a small amount of a solid in a large amount of liquid. A small amount of gelatine can set a large amount of liquid. |
| Shortening | uses of oils and fats to reduce the development of gluten in pastry to make the dough less stretchy. |
| Emulsify | is when two unblendable liquids are mixed together, for example, oil and vinegar. An emulsifier like egg yolk is needed to stop them from separating. Emulsions are a particular type of colloid. Mayonnaise is an emulsion. |
| Suspension | .is when a solid is held in a liquid. The solid may sink if the mixture is not stirred. Flour (solid) is suspended in milk (liquid) when making a cheese sauce. |
| Foam | is when air bubbles are incorporated into a liquid, such as in whipped cream and meringue |
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