Scientific Terms Flashcards
What is Coagulation?
Proteins turning from a liquid to a solid.
What temperature does egg protein coagulate?
•egg Whites become solid at 60°
•egg yolk becomes solid at 70°
What happens when meat protein is heated?
•meat protein shrinks
•overheating makes it chewy
What happens when you slowly heat meat in a liquid?
The collagen in the meat turns into gelatin.
What happens when wheat protein is heated?
•gluten sets giving products a firm structure
What happens when milk protein coagulates?
•a skin forms on the surface (just below boiling point)
What is gelatinisation?
Using a starch to thicken a liquid
What is the process of gelatinisation?
•at 60° starch molecule begin to swell
•at 80° they start to burst
•at 100°gelatinisation is complete
What affects gelatinisation?
•amount of liquid
•amount of starch
•temperature
•stirring
•sugar
•acid
What is dextrinisation?
Using a dry heat to brown a starch
What is viscosity?
The thickness of a liquid or mixture.
