Food Science Key Terms Flashcards
Dextrinisation
When foods containing starch are heated and produced brown compounds.
When does dextrinisation occur?
When the heat breaks the large starch polysaccharides into smaller molecules known as dextrins which produce the brown color.
What is caramelization
When sucrose (table sugar) is heated above its melting point it undergoes physical and chemical changes to produce caramel
What is geletinasation?
When starch is mixed with water and heated, the starch granules swell and eventually rupture, absorbing liquid which thickens the mixture. On cooling, if enough starch is used it turns into a gel.
What is geletinasation?
When starch is mixed with water and heated, the starch granules swell and eventually rupture, absorbing liquid which thickens the mixture. On cooling, if enough starch is used it turns into a gel.
How is gluten formed?
Two proteins, gliadin and glutenin, found in wheat flour form gluten when mixed with water. Gluten is strong, elastic and forms a 3D network in dough. In the production of bread, kneading helps untangle the gluten strands and align them. Gluten helps give structure to the bread and keeps in the gasses that expand during cooking.
What is denaturation?
The change in the structure of protein molecules. The process results in the unfolding of protein’s structure. Factors which contribute to denaturation are heat, salts, pH and mechanical action.
What is coagulation?
Coagulation follows denaturation. Eg, when Egg white is cooked, it changes color and becomes firmer. The heat causes egg proteins to unfold from their coiled state and form a solid, stable network.
What is aeration?
When air is incorporated into a mixture to give a well risen texture. This is achieved by creaming a fat such as butter or baking spread with sugar. Small bubbles of air are incorporated and form a stable foam.
What is plasticity?
Fats don’t melt at fixed temperatures but over a range. This property is called plasticity.
What is plasticity?
Fats don’t melt at fixed temperatures but over a range. This property is called plasticity.
Gelation
Gelatine is a protein found which is extracted from collagen, present in animal connective tissue. When it is mixed with warm water the gelatine protein molecules start to unwind.
Gelation
Gelatine is a protein found which is extracted from collagen, present in animal connective tissue. When it is mixed with warm water the gelatine protein molecules start to unwind.
