Key Words Flashcards
Dextrinisation definition
Breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat.
Caramelisation definition
The breaking up of sucrose (sugar) molecules when they are heated, which changed the colour, flavour and texture of the sugar as it turns into caramel.
Gelatinisation definition
The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules causing a product to thicken.
What is plasticity?
Ability of fat to soften over a range of temperatures and be shaped and spread with light pressure.
What is shortening?
The ability of fat to shorten the length of gluten molecule in pastry.
What is aeration?
The ability of some fats to trap lost of air bubbles when beaten together with sugar.
What is emulsification?
Either keeping drops of oil or fat suspended in a liquid and preventing the, from separating out; or keeping drops of water suspended in a oil or fat preventing them from separating out.
Denature definition
The chemical bonds that hold protein molecule together are broken and the protein molecule has unfolded and changed shape.
Coagulation definition
Joining together lots of denatured protein molecules, which changed the appearance and texture of the food
What is gluten formation?
Gluten is a water-insoluble protein that is formed when water is mixed with wheat flour. Proteins are very large molecules composed of amino acids. Two of the naturally occurring proteins in flour are called glutenin and gliadin.
Protein foams
Proteins in foams contribute to the uniform distribution of fine air cells in the structure of foods. Body and smoothness of food foams is related to the formation of air bubbles that allow volatilization of flavors with enhanced palatability of the foods.
What is protein?
a nutrient found in food (as meat, milk, eggs, and beans) that is made up of many amino acids joined together, is a necessary part of the diet, and is essential for normal cell structure and function.
What is a carbohydrate?
Carbohydrates are one of the three main classes of foods and a source of energy. Carbohydrates are mainly sugars and starches that the body breaks down into glucose (a simple sugar that the body can use to feed its cells).
What is a fat?
The body uses fat as a fuel source, and fat is the major storage form of energy in the body. Fat also has many other important functions in the body, and a moderate amount is needed in the diet for good health.
What are oils?
Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
