CHAPTER 5 Flashcards
Aeration
The Process of incorporating air into food products to increase volume or to develop a light, fluffy texture.
Caramelisation
The decomposition of sugars when exposed to high temperatures using dry heat.
Coagulation
A permanent change in the protein of a liquid into a thick mass as a result of heat or the addition of acids.
Denaturation
A permanent structural change of the protein molecules in food through the use of heat, mechanical action or the addition of acids
Dextrinisation
The process that occurs when a starch is exposed to dry heat and broken down into dextrin, resulting in a golden brown colour.
Emulsification
The process in which two liquids are added together but are unable to completely mix or combine smoothly
Gelatinisation
Starch granules absorbing liquid when heated to thicken the liquid, forming a gel.
Maillard Reactions
Reaction between amino acids in protein and sugars or starch that create pleasant and aromatic compounds.
Acids
Curdling
Eg- Fruit, vinegar, milk.
Alkalis
Rising agent.
Eg- Bicarbonate Soda
Enzymes
Causes browning in some raw foods.
Eg- yeast, fruit and veg
Protein
Coagulation
Eg- meat, nuts, dairy, legumes
Starch
Dextrinisation and gelatinisation
Eg- cereals and veg
Sugar
Sweetening, caramelisation, Maillard reaction and preservation.
Eg- fruit, cakes, lollies and chocolate.
Fats and oils
Texture and aroma… Aeration emulsification
Eg- butter, Marg, yolk, meats, dairy, veg oils
