Food Science Flashcards
What is protein denaturation?
When the chemical bonds in protein break down during cookinh
What things cause proteins to denature?
Temperature changes. Acidic substances (e.g. fruits like kiwifruit, mango, pineapple and fig are good at breaking down meat proteins). Agitation (beating or whisking)
What is coagulation?
When denatured, protein molecules bang into other protein molecules and join together (coagulate). When this happens, water gets stuck between the protein molecules.
What happens if there is too much coagulation?
The food becomes dry and chewy as the protein tightens and water is pushed out of the molecules
When we agitate liquids storing protein what happens?
cause the liquids’ proteins to denature. The denatured proteins expand, trapping air in the liquid.
Then, when coagulation happens the air gets trapped and a foam is formed
What will over beating and over whisking do to coagulation bonds?
Over-beating or over-whisking will break coagulation bonds, causing the air to escape and the foam to fall apart.
How is gluten formed?
We get gluten by mixing water and flour to form dough.
Why do we knead dough?
We knead dough to lengthen, strengthen and stretch the gluten strands - this is called ‘working’ the gluten.
Gluten coagulates at….?
High temperatures
