Functional properties Flashcards
What is a functional property?
When food products are designed ingredients are chosen for their properties or function in the recipe.
What are the 4 functional properties of eggs?
-Aeration
-Emulsifying
-Coagulation
-Binding
What are the 3 functional properties of flour?
-Fermentation
-Gelatinisation
-Dextrinisation
What are the 2 functional properties of sugar?
-Crystallisation
-Caramelisation
What are the 4 functional properties of fat?
-Creaming
-Rubbing in
-Shortening
-Flavour and colour
What are the 4 functional properties of liquids? (water, milk, etc)
-Aeration
-Gelatinisation
-Nutritional value
-Colour and flavour
What are two things that will happen if you decrease sugar in a product?
-Cakes maybecome paler
-Less sweet
What are two things that will happen if you increase sugar in a product?
-Sweeter result
-Cakes can sink in the middle as as the gluten collapses
What are two things that will happen if you decrease fat in a product?
-Textures of scones not soft
-Not keeping well and can become stale
What are two things that will happen if you increase fat in a product?
-Greasy flavour and texture
-Pastry broken and crumbly
What are two things that will happen if you decrease liquid in a product?
-Cakes are dry
-Scones and bread are heaving/not rising
What are two things that will happen if you increase liquid in a product?
-Dough can be sticky
-Hard and tough shortcrust pastry
How does cooking time and temperature affect a product?
Colour can be controlled by temperature and length of cooking time- cake baked at low temperature for a short period of time will be paler then one baked at a higher temperature for longer.
What is aeration used for?
Liquids- Muffins
Eggs- Sponges, meringues, swiss rolls
How does aeration work?
Eggs- When eggs are beaten the protein in the egg stretches to trap air bubbles and make foam.
Liquid-
What is emulsifying used for?
Mayonnaise
How does emulsifying work?
Yolk holds a substance which acts as an emulsifier. Oil and water do not mix but when an emulsifier it holds the two together as an emulsion.
What is coagulation used for?
Frying an egg and egg custard
How does coagulation work?
When eggs are heated they changed from a liquid to a solid (coagulation). Can be used to thicken fillings.
What is binding used for?
Burgers and fishcakes
How does binding work?
Egg proteins coagulate when heated and hold (bind) ingredients together.
What is gelatinisation used for?
Liquid- Cheese sauce
Flour- Soup and cheese sauce
How does gelatinisation work?
Liquid- During making sauces or baking liquid is needed to work with starch
Flour- In sauce making starch and water are heated, water is absorbed and the starch granules swell and burst, this thickens liquids.
What is fermentation used for?
Bread
How does fermentation work?
Yeast under right conditions produces co2 and alcohol- flavour, texture and volume develop. This takes place in bread making where dough is left to rise. When bread dough cooks steam is produced, gluten is stretch by bubbles of co2. Gas is produced from the yeast, the bread rises and sets.
What is crystallisation used for?
Jam, tablet, toffee, boiled sweets
How does crystallisation work?
Sugar dissolves into water when boiled, water is driven off and thick syrup forms.
What is caramelisation used for?
Cakes, toffee
How does caramelisation work?
Gives colour to product, sugar caramelises from heat of the oven turning brown
How does rubbing in work?
Fat is rubbed into flour and coats the flour particles. Should look like breadcrumbs. Forms waterproof barrier and traps air
What is rubbing in used for?
Pastry, scones, biscuits
How does creaming work?
Fat is beaten until it forms a creamy consistency, air is trapped which makes mixture and helps cakes to rise
What is creaming used for?
Cakes, biscuits
What is shortening used for?
Shortbread, Biscuits, Pastry
How does shortening work?
Fat has a shortening effect and a short texture, this is created when the fat coats the flour particles.
