Key Terms Ch 5

Question 1

Dextrinisation

Answer 1

Is the process that occurs when I starch is exposed to dry heat; the starch is broken down to dextrin, resulting in a change in colour to golden brown.

Question 2

Enzymes

Answer 2

Are chemical substances that act as biological catalysts in plants, animals and micro organisms. They bring about and speed up chemical reactions in foods without becoming involved in the reaction.

Question 3

Functional properties

Answer 3

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

Question 4

Gelatinisation

Answer 4

Is the process that occurs where starch granules absorb liquid in the presence of heat and thicken liquid, form a gel.

Question 5

Caramelisation

Answer 5

Is the process that sugars undergo when heated to beat temperatures to develop a golden brown colour