Functional Properties Of Ingredients Flashcards
Gelatinisation
-starch granules in four soak up liquid
-when heated starch granules swell which thickens the sauce and burst causing bubbles to form a gel
E.g custard
Fermentation
-yest produces CO2 and alcohol in which allowed the flavour texture and volume develops
-when dough is cooked gluten is stretched by bubbles due to co2 gas and bred rises
E.g pizza rises
Dextrinisation
-the surface starch in backed items changes to dextrin during cooking which helps baked goods become golden brown in colour
E.g bread
Aeration (eggs)
When eggs are beaten they form a foam which traps air which makes baked products lighter
E.g meringue
Emulsification
Yolk of egg is used to stop mixtures separating and curdling
E.g mayonnaise
Coagulation
The protein from eggs is heated which causes it to coagulates and causes a fluid to solid change
Used to thick/ set products
When heated leads to tougher watery product
E.quiche
Eggs can be used for
Binding and flavour
Crystallisation
Suger dissolves in boiling water and when removed leaves a thick syrup being formed
When this sets as crystals when cooled it will turn crunchy
Acts as preservative
E.g sweetie making
Caramelisation
-suger melted to liquids to be used as topping. The sugar turns brown and caramelises due to the heat
E.g tablet
Aeration (sugar)
Sugar traps air when creamed with fat making the end readily lighter in temperature
Helps yeast rise in bread
E.g bread/cake
Creaming
A form of aeration
When mixture is beaten the fat and sugar makes a form makes product lighter
E.g cakes
Rubbing in
Fat rubbed into coat flour particles forms water proof barrier and traps air
E.g pastry
Shortening
After rubbing in some particles not coated
If you add water particles absorb water the fats cause baked products rot be crumbling
E.g shortbread
Fat can be used for
Suger can used for
Colouring and flavour
Colouring
Aeration (liquid)
Aids baked goods ability to rise due to them producing steam in the oven
E.g cakes
