Functional Properties

Question 1

What is aeration?

Answer 1

To ensure that flour mixtures rise by trapping air

Air becomes trapped between particles of flour

e.g. whisking, rubbing in, creaming, sieving

Question 2

What is coagulation?

Answer 2

The texture of foods that contain proteins can be altered by heat

Changes form to a solid from a liquid

e.g.
Properties in meat become firmer in texture when heated
Protein in milk forms a skin on the surface when heated

Question 3

What is emulsification?

Answer 3

Eggs enable easy mixing of ingredients

e.g. mayo, eggs, oil and vinegar
cake making: eggs emulsify the ingredients to stop separation

Question 4

What is gelatinisation?

Answer 4

When starch is heated, it absorbs liquid to thicken to a “sauce”
If left it turns to gel

Attach granules burst after absorption

Viscosity: thickness/thinness of sauce and ability to flow correctly

Question 5

What is shortening?

Answer 5

Fat is added to baked products to make them soft and crumbly

Fat coats the flour particles to form a waterproof barrier

Question 6

What is hydrogenation?

Answer 6

Liquid converted to solid fats

Hydrogenation is bubbled through oils under controlled conditions

Question 7

What is crystallisation?

Answer 7

When sugar and water is boiled, the water is driven off,
the concentration becomes greater
and eventually a thick, sticky syrup is formed,
which then becomes solid while cooling

Mixtures shouldn’t be disturbed as the crystals start to accumulate on the surface of the spoon

Question 8

What is fermentation?

Answer 8

Yeast under correct conditions produces carbon dioxide and alcohol, allowing flavour, texture and volume to develop

e.g. bread making and brewing