Functional & Chemical Properties Of Food

Question 1

What is the chemical and functional properties of food?

Answer 1

How foods react in different conditions and describes how ingredients behave during prep and cooking.

Question 2

What is dextrinisation ( carbohydrate)

Answer 2

Starch molecules break down into dextrins by dry heat ( eg: baking or grilling) this gives golden brown colour and dextrin gives sweet flavour
prime example: toast

Question 3

What is Gelatinisation? ( carbohydrate)

Answer 3

occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening
eg: a sauce

Question 4

What is caramelisation? ( carbohydrate )

Answer 4

occurs when sugar molecules are exposed to high heat - they break down, the sugar browns and its flavour changes; liquid thickens as process goes on.
Eg: making caramel