Functional properties of food

Question 1

Functional properties of food

Answer 1

Describes the physical and chemical properties of ingredients that impact on food preparation and processing

Question 2

Dextrinisation

Answer 2

The process of when starch breaks down into dextrins during baking, adding sweetness to food products

Question 3

Caramelisation

Answer 3

The process that sugars undergo when they are heated to high temperatures and their molecules begin to break apart

Question 4

Emulsification

Answer 4

The process that produces an emulsion. Eggs used to stabilise oil and vinegar

Question 5

Emulsion

Answer 5

A stable combination of oil and water. Fat globules are reduced in size to a small uniform diameter and evenly distributed to stop the separation of oil and water

Question 6

Emulsifier

Answer 6

A substance that has an attraction for oil and water, acting as a bridge between the two. Can be found natrually in food, eg egg yolk and gelatin

Question 7

Gelatinisation

Answer 7

The process of absorbing liquid in the presence of heat and moisture. Starch granules swell in the presence of heat and moisture. They eventually burst, releasing chemicals that thicken the mixture.

Question 8

Starch

Answer 8

Found in grains such as wheat, rice, and tapioca. Molecules are made up of amylase and amylopectin

Question 9

Oxidation

Answer 9

Chemical changes in food when exposed to oxygen, eg browning of meat, browning of apples.

Question 10

Denaturation

Answer 10

Irreversible changes in the protein structure. Occurs when bonds holding the helix shape are broken and the strands of the helix separate and unravel

Question 11

Coagulation

Answer 11

Occurs when denaturated proteins separate from other nutrients and solidify

Question 12

Leavening

Answer 12

The incorporation of air into products using mechanical or chemical methods

Question 13

Leavening agent

Answer 13

A substance that causes dough to expand by releasing gas once mixed with liquid, acid, or heat. Eg bicarbonate soda or cream of tartar.

Question 14

Aeration

Answer 14

The process of adding tiny pockets of air to something. This can be done using mechanical or physical means. Eg beating a mixture with an electric beater.

Question 15

Rancidity

Answer 15

The spoilage of fats and oils as a result of exposure to oxygen. Results in fats or oils developing bad smell or flavour.