PROCESSES

Question 1

Gelatinisation

Answer 1

Water penetrates outer layer of granules causing them to swell when temperature rises from 60 - 80 degrees

Swell 5x original size - viscous

Long chain of molecules unfold making it viscous -sol

When cooled molecules - gel

Question 2

Dextrinisation

Answer 2

Starch dry heated so it is converted to simple sugar (dextrin)

Dextrins are soluble compounds formed by partial hydrolysis of starch/ acid/ enzymes/

Brown formed when dextrins polymerise

Question 3

Caramelisation

Answer 3

Sugar solution heated to a high temperature it thickens and turns brown which adds flavour

Question 4

Denaturation

Answer 4

Physical structure of protein is altered and irreversible

Protein becomes less soluble and more viscous

Whisking egg whites

Question 5

Coagulation

Answer 5

Hardening or setting of a protein

Frying an egg

Question 6

Retrograding of starch

Answer 6

Starches containing amylose are best at gel as molecules spiral shaped forming a network trapping water - rigid gel

amylose tend to unwind producing watery deposit = opaque/ spongy/ pulpy texture

known as retrogradation - occurs when food is frozen/ thawed

Question 7

Syneresis

Answer 7

Gel stands for a long time so it starts to weep

loss of liquid known as syneresis

shrinkage of gel and loss of liquid

gels affected by