Functional properties of ingredients (e.g., gelatinization, emulsification, coagulation) Flashcards
What are functional properties of ingredients?
The physical and chemical changes that happen to ingredients during food preparation and cooking.
What is gelatinization?
The process where starch granules absorb liquid and swell when heated, thickening the mixture.
What temperature does gelatinization start?
Around 60°C, and it fully thickens at 80-100°C.
Give an example of gelatinization in cooking.
Making a white sauce for lasagna or a custard.
What happens if you don’t stir a sauce during gelatinization?
Lumps form because the starch granules stick together.
What is emulsification?
The process of combining two liquids that normally don’t mix, like oil and water.
What is an emulsifier?
A substance that helps keep an emulsion stable by holding the oil and water together.
Give an example of an emulsifier.
Lecithin in egg yolks (used in mayonnaise).
Give an example of an emulsion in food.
Salad dressing, mayonnaise, hollandaise sauce.
What happens if an emulsion breaks?
The oil and water separate.
What is coagulation?
The process where proteins change structure and set when heated or mixed with acid.
Give an example of coagulation in cooking.
Frying an egg – the egg white turns from liquid to solid.
What temperature does egg white coagulate?
Around 60°C.
What temperature does egg yolk coagulate?
Around 70°C.
What foods use coagulation?
Boiled eggs, scrambled eggs, custards, and quiches.
What happens if protein is overheated?
It becomes tough and rubbery (overcoagulation).
What is denaturation?
The permanent change in protein structure due to heat, acid, or mechanical action.
What are examples of denaturation?
Whisking egg whites, marinating meat in acid, cooking steak.
What is caramelization?
The process where sugar turns brown when heated, developing a sweet flavor.
At what temperature does caramelization occur?
Around 160°C–180°C.
What foods use caramelization?
Toffee, caramel sauce, crème brûlée, and roasted vegetables.
What is aeration?
The process of incorporating air into a mixture to make it light and fluffy.
What methods introduce air into food?
Whisking, beating, sieving, creaming, folding, and rubbing in.
What foods use aeration?
Meringues, cakes, soufflés, and bread.
What is foaming?
When proteins trap air, forming a stable structure (e.g., whipped egg whites).
What is plasticity?
The ability of fats to be shaped and spread at different temperatures.
What foods rely on plasticity?
Butter, margarine, and chocolate.
What is shortening?
The process where fat coats flour particles, preventing gluten formation and creating a crumbly texture.
What foods use shortening?
Pastries, biscuits, and shortbread.
What is dextrinization?
The browning of starch when heated, forming dextrins that give a golden color.
What foods use dextrinization?
Toast, baked bread, and grilled flour-based products.
What is fermentation?
The process where yeast produces carbon dioxide, making dough rise.
What foods use fermentation?
Bread, beer, and yogurt.
