Functional Properties Flashcards
Caramelisation is…
The browning of sucrose molecules produced by three polymers: caramelans, caramelens and caramelins. As the process continues, volatile chemicals like diacetyl are produced, making the caramel flavour.
Dextrinization is…
A special type of acid hydrolysis that occurs by heating acidified starch with reduced moisture or heating of the aqueous starch slurry with or without pH change,
Gelatinization is…
Starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening.
Biological aeration is…
Aeration by fermenting yeast and leavening.
Physical aeration is…
Aeration when you add air into a pastry, including: whisking, sieving, creaming, beating, rubbing in, rolling and folding.
Mechanical aeration is…
Process of adding tiny air bubbles to a food mixture. This can be done using a variety of methods, such as: whisking, creaming, sifting, folding
Gluten is…
Viscoelastic protein made from two proteins called glutenin and gliadin.
How is gluten formed?
Glutenin and gliadin makes gluten. The longer glutenin pieces link up with each other via disulfide bonds to form strong, stretchy units of molecules.
Chemical aeration is…
Aeration that evolves chemical raising agents like sodium bicarbonate and baking powder.
Which proteins make gluten?
Glutelin and gliadin
How are glutenin and gliadin linked?
Intermolecular disulphide bonds
- Which chemical compounds are used to chemically aerate a dough?
Sodium bicarbonate (NaHCO3)
Potassium Bitartrate (KC4H5O6
Give the types of aeration.
Biological
Chemical
Mechanical
Physical
