functional properties

Question 1

Carbohydrates functional properties

Answer 1

caramelisation
gelatinisation
dextrinsation
crystallisation

Question 2

Protein functional properties

Answer 2

coagulation
denaturation

Question 3

Fat functional properties

Answer 3

rancidity
emulsification

Question 4

Other functional properties

Answer 4

aeration
leavening
oxidation

Question 5

caramelisation

Answer 5

Is when the sugar in the food is browned due to dry heat.
This sweetens the food.
requires greater exposure to intense heat and does not need oxygen.
Occurs in dry cooking methods only.
e.g. sugar -> caramel

Question 6

gelatinisation

Answer 6

Occurs when starch cells absorb moisture and are then heated. The cells burst which then thickens the liquid.
Requires a separating agent to keep starch grains apart.
This can be liquid or solid.
this changes the viscosity of food
e.g. milk tart filling

Question 7

dextrinisation

Answer 7

Is dry heat that causes breakdown of starch causing it to brown.
Can increase the sweetness of the product.
Changes starch to dextrins which are brown and sweet in flavour.
e.g. toast

Question 8

crystallisation

Answer 8

The heating of a large amount of sugar in water to form a syrup and the cooling.
Sugar is dissolved in a liquid and heated, the liquid evaporates which causes a supersaturated solution.
e.g. toffee in toffee apples

Question 9

coagulation

Answer 9

Is the formation of a clot in proteins when heat is present.
Changes the protein from a liquid to a solid
happens at the same time as denaturation.
e.g. frying an egg

Question 10

denaturation

Answer 10

The change in the structure of protein in food.
Is irreversible.
The tangled arrangement of amino acids are unravelled.
Can be altered by heat, chemicals or mechanical action.
e.g. whisking egg whites

Question 11

rancidity

Answer 11

The spoilage of fats and oils due to a process of oxidisation or hydrolysis
Flavour and aroma are unpleasant. and the colour is of the fats and oils darken.
e.g. butter being left out

Question 12

emulsification

Answer 12

Is the process to prevent dissimilar liquids from separating
it is a stable combination of oil and water.
Water and oil do not combine, and they require an emulsifying agent to stabilise the mix.
e.g. egg yolk emulsifies aioli

Question 13

aeration

Answer 13

Aeration is the process of adding very tiny pockets of air to something.
There are 3 types of aeration:
Physical - kneading and mixing
Chemical - raising agents like baking soda
Mechanical - sifting flour and an electric beater

Question 14

leavening

Answer 14

Leavening is the process of adding a leavening agent to make a dough lighter and fluffier.
leavening specifically refers to adding a leavening agent to produce carbon dioxide
e.g. yeast, baking powder or baking soda

Question 15

oxidation