Ingredient functions Flashcards
Give examples of gelling agents
Arrow root, corn flour, starch, gelatine,
What is gelatinisation?
When heat is used to thicken a product
Explain the steps of gelatinisation
When mixed with liquid starch particles form a suspension
On heating starch granules swell at 60 oC as they absorb liquid
Burst open releasing starch and thickening liquid
Gelatinisation -boiling point 100oC
When mixture cools mixture thickens further and sets into a gel.
Gelatinisation begins at 60oC
What is the function of flour in biscuit making?
Forms the structure of a product
What is dextrinisation?
When starch turns to sugar when heated, giving a golden colour
What is caramelisation?
When sugar is heated and gives a golden colour
What is coagulation?
When something sets, eggs coagulate setting a mixture
What is shortening?
Shortening is when fat prevents the development of gluten giving a short, crumbly texture
Fat coats the flour giving a water proof coating which prevents gluten from developing which gives less elastacity
What is meat by a short texture?
Crumbly, melt in the mouth - found in shortbread, shortcrust pastry
What is the function of protein in the body?
For growth and repair
What is the function of complex carbohydrates in the body?
Long lasting energy - starch
Name some functions of eggs
Garnishing, glazing, aeration, coagulation, enriching, thickening
What are raising agents? Give examples
They help products to rise, they can be physical - sifting, beating, whisking, folding
They can be chemical - bi carbonate of soda, baking powder
They can be biological - yeast
What is fermentation?
When yeast produces carbon dioxide to make a product rise (food, time, warmth and liquid is needed for the process to be successful)
Name some functions of sugar
Preservation, sweetness, caramelisation, aeration, structure - ie in meringue, aids fermentation,
What is a foam?
A mixture of liquid and air ie meringue mixture, mousse
What is an emulsion
2 liquids that will not mix without the addition of an emulsifier - ie mayonnaise is an emulsion of oil and vinegar that will not bind without the emulsifier of egg yolk
What is a gel
It is a small amount of solid dissolved in a large amount of liquid that will set
What is a smart starch
A starch that has been adapted to perform additional functions. Ie pre gelatinised desserts such as angel delight which set without the need for heat
What does enrobing mean?
means coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs.
What does enriching mean?
is the addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value.
What is a suspension?
s when a solid is held in a liquid. The solid may sink if the mixture is not stirred. Flour (solid) is suspended in milk (liquid) when making a cheese sauce.
