Fucntional Properties Of Food

Question 1

Functional properties of eggs?

Answer 1

• when beaten they trap air, making baked goods lighter and fluffier
• Eggs also give a golden brown colour to baked goods

Question 2

Functional properties of flour?

Answer 2

• Gelatinisation, when starch and water are heated, the water is absorbed by the starch granules, which swell and burst causing the liquid to thicken
• Dextrinisation, the surface of starch in baked items changes to dextrin when cooking, which helps baked goods become golden brown in colour

Question 3

Functional properties of sugar?

Answer 3

• Flavour, the sugar adds a sweet flavour to baked products

- Colour, sugar gives a golden brown colour to baked products

Question 4

Functional properties of fat?

Answer 4

• Aeration (rubbing in), when fat is rubbed into flour it coats the flour particles which forms a waterproof barrier and traps air
• Flavour, butter adds a rich flavour to a baked product

Question 5

Functional properties of liquid (milk)?

Answer 5

• Colour, milk adds a golden brown colour to baked products

- Flavour, milk adds a rich flavour to baked product