Food Science Flashcards
What is the function of flour in a sponge cake?
Bulks
Helps cake to rise
Stablises
What is the function of sugar in a sponge cake?
Sweetens Aerates Browns Adds flavour Preserves
What is the function of margarine/butter in a sponge cake?
Improves texture Aerates Binds Adds moisture Adds flavour Aids browning
What is the function of eggs in a sponge cake?
Coagulates to set cake Aerates Adds moisture Stabilises Adds colour
What raising agents are often added to make a cake rise?
Bicarbonate of soda
Baking powder/soda
Self-raising flour
Name a product where sugar is a preservative and explain how sugar helps to preserve it.
Jam- high sugar content prevents the growth of micro-organisms
What is the cause of enzymic browning?
Oxygen reacts with the enzyme polyphenoloxidase in the fruit so the surface goes brown.
Name a method of preventing enzymic browning.
Use lemon juice/citric acid/cold water
Conseal in cling film or an air-tight container
What is the structure of mayonnaise called?
An emulsion
How is mayonnaise achieved?
Water and vinegar are whisked together with egg yolk. The egg yolk is the emulsing agent.
