factors that affects the functional properties of food Flashcards
1
Q
protein
foaming
A
mechanical action
- mixing
- sifting
- beating
2
Q
protein
gelation
A
- temperature
3
Q
protein
denaturation
A
- temperature
- pH
- mechanical action
4
Q
protein
coagulation
A
- enzyme action
- temperature
5
Q
carbohydrate
dextrinisation
A
- temperature
6
Q
carbohydrate
caramelisation
A
- temperature
7
Q
carbohydrate
crystalisation
A
- temperature
8
Q
carbohydrate
gelatinisation
A
- temperature
9
Q
lipid
emulsification
A
- mechanical action
10
Q
protein
browning
A
- temperature
- pH
