Science Terms Flashcards
Dextrinisation
The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to heat
Caramelisation
The breaking up of sucrose molecules when heated which changes the colour, texture and flavour- forming caramel
Denaturation
Where proteins or nucleic acids lose the quaternary structure
Emulsification
Keeping oil or fat in a liquid and preventing them from separating out, or keeping drops of water in oil or fat and preventing them from separating
Gelatinisation
The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules
Shortening
The ability of a fat to coat and shorten the length of gluten molecules to prevent elastication
Coagulation
Process where a liquid changes to a gel and sets
Enzymic browning
The discolouration of a fruit or vegetable due to a reaction of enzymes with the plants hormones and oxygen
Plasticity
The ability of a fat to soften over a range of temperature and be shaped and spread with pressure
Aeration
The ability of some fats to trap lots of air bubbles when beaten
Conduction
Transferring heat through a solid object into food, the molecules vibrate and transfer heat through the alloy (steel)
Convection
Transferring heat through a liquid or air into food
Radiation
Transferring heat through infra-red waves that heat up what they come into contact with
