Processes

Question 1

What does gelatinisation involve?

Answer 1

Starch, heat and moisture

Question 2

What happens during gelatinisation?

Answer 2

Intermolecular bonds of starch are broken in the presence of water and heat.

Question 3

At what temperature do starch granules absorb water?

Answer 3

60 degrees

Question 4

What happens during dextrinisation?

Answer 4

When foods containing starch are cooked by dry heat

Question 5

What does dextrin contribute?

Answer 5

Flavour of crust

Question 6

What is caramelisation?

Answer 6

The process of cooking sugar to form burnt and brown sugar

Question 7

What happens during caramelisation

Answer 7

Texture of sugar changes from crystals to a syrup which cools down and becomes a brittle toffee

Question 8

What is coagulation?

Answer 8

change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids.

Question 9

What happens during gluten formation?

Answer 9

Gluten is formed when two classes of water-insoluble proteins in wheat flour (glutenin and gliadin) are hydrated with water and mixed. gluten bonds are formed and a tough rubbery substance is created providing strength and structure.

Question 10

What is gelatinisation?

Answer 10

process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water.

Question 11

What temperature are starch granules so swollen and start to burst?

Answer 11

80 degrees

Question 12

What is denaturation?

Answer 12

Chemical bonds have broken and the protein molecule has unfolded and changed shape

Question 13

What does plasticity mean?

Answer 13

the ability to be spread and shaped

Question 14

What does butter do to get plasticity?

Answer 14

It creams together with the sugar and other ingred

Question 15

Why can vegetable fat spreads be easily spread when they are chilled?

Answer 15

Due to the butter and oil, the oil allows the butter to be smoother and more spreadable

Question 16

Why is the ability of fat to aerate the mixture important?

Answer 16

Creates good texture for the cake
During aeration tiny air bubbles are trapped which makes the mixture expand when heating creating millions of air pockets which gives a light and fluffy texture

Question 17

What is shortening?

Answer 17

any fat that is a solid at room temperature and used to make crumbly pastry and other food products.

Question 18

Name the disaccharides

Answer 18

sucrose, lactose, and maltose

Question 19

Name the monosaccharides

Answer 19

glucose, fructose and galactose

Question 20

Name the polysaccharides

Answer 20

cellulose, starch and glycogen

Question 21

How are foams formed?

Answer 21

Liquids become agitated by whisk in/ or beating
This causes proteins to denature
Denatured proteins expand, trapping air in liquids
Coagulation happens - air gets trapped and foam is formed

Question 22

What causes foams to fall apart?

Answer 22

Over-beating or over-whisking will break coagulation bonds, causing the air to escape and the foam to fall apart