Food science Flashcards
1
Q
What are 8 functions of eggs?
A
- Aeration
- Coagulation
- Binding
- Glazing
- Enriching
- Emulsifying
- Foaming
- Flavour
2
Q
What is denaturation?
A
The chemical bonds that hold protein molecules bundle together can be broken, which makes the protein molecule bundle unfold and change shape
3
Q
What is denaturation caused by?
A
- Heat
- Acid
- Air bubbles
- Mechanical agitation
4
Q
What are proteins made of?
A
Amino acids
5
Q
What is coagulation?
A
The joining together of lots of denatured proteins, which changes the appearance and texture of food
6
Q
What temperatures does coagulation start and end at?
A
60°C starting and 70°C finishing
7
Q
Is coagulation reversible?
A
No
8
Q
How are foams formed?
A
When gases are trapped inside a liquid, they form a gas-in-liquid foam
9
Q
Why is it important to fold flour into a cake mixture carefully?
A
So that you don’t knock out the air in the foam
