Chapter 13- reaction of food during preparation and cooking Flashcards
define gelatinization
gelatinisation occurs when starch granules which consists of amylose and amylopectin are heated in the presence of water. The starch granules absorb water and swell. They eventually rupture upon further heating and resulting in a thick consistency.
Gelatinisation softens the hard textures of the starchy food like rice
what are reactions in carbohydrate rich food
gelanitisation, dextrinization
what are reaction in protein rich food
caramelisation, Maillard browning, denaturation, foaming , coagulation, gluten development,
define dextrinization
when dry heat is applied to starch at high temperatures, dextrinisation occurs, the long-chain starch molecule are broken down into shorter-chain dextrins, causing Toasty and nutty flavours. Browning caused by dextrinization can be seen in the surface of the baked food
define caramelisation
caramelisation involved simple sugars,. Caramelisation happens when sugar becomes brown after it is heated to high temperatures (above 160). During which sugar becomes a thick light brown syrup, slowly changing dark brown. Caramelisation also contributes to a caramel flavour that is sweet, bitter and nutty.
define Maillard browning
Maillard browning is a rection between sugars and protein at high temperatures. brown substances that form during Maillard browning create aromatic molecules and a roasted flavour
define denaturation
define foaming
define coagulation
define gluten development
what are reaction in food rich in fat
shortening, emulsion , melting point, smoke point.
define shortening
define emulsion
what are the two types of emulsion
oil in water emulsion
water in oil emulsion
define melting point
define smoke point
define enzymatic browning
5 ways to reduce enzymatic browning
= soak cut fruit pieces in lemon juice , to inactivates the enzymes
= keep the fruit in chiller in a cling wrap to reduce exposure to oxygen
= pack cut fruits in vacuum sealed bags to reduce contact with oxygen
= coat fruits with sugar syrup and salt water to kill the bacteria
= cut the fruits or vegetables just before cooking
example of a cake made with creaming method and what do you cream together
example of a cake made through whisking methods and what do you whisk together
use of flour in cakes
define raising agents
use of chemical raising agents
use of physical raising agents
6 reasons why sugar is added to cakes
uses of eggs in cakes
uses of fats in cakes
uses of liquids in cakes and what are the liquids
first three steps of making shortcrust pastry with reasons
next two steps of making shortcrust pastry with reasons
what types of cakes are coked with whisking methods
fist two steps of making a cake through creaming methods with reasons
next two steps of making a cake with creaming method with reasons
what is curdling
what cakes are made with whisking methods
first two steps to making a cake with whisking method with reasons
next two steps to making a cake with whisking method with reasons
what causes a cracked cake
setting the oven temperature too high