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15 Cards in this Set

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Dextrinisation

Is the process that occurs when a starch is exposed to dry heat' the starch is broken down into dextrin, resulting in a change in colour to a golden brown. E.g. Bread, scones

Caramelisation

Is when a sugar (sucrose) begins to decompose when exposed to high temperatures (190 degrees) using a dry heat.


Hundreds of compounds are generated as the sugar decomposed, resulting in browning and enjoyable aromas such as those of baked goods or roasting coffee. E.g. Caramel sauce, toffee.

Gelatinisation

Is the process in which starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel. E.g. White sauce, custard powder

Emulsification

Is mixing two immiscible liquids (liquids that don't normally combine), for example water and oil. Some proteins act as emulsifying agents and hold the immiscible liquids in the suspension. E.g. Mayonnaise and vinagerette

Denaturation

Describes the permanent structural change of the protein molecules in food. This can occur by the application of heat, mechanical action or the addition of acids. E.g. Poached egg, beaten egg whites, marinaded meat.

Coagulation

Is a form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids. The denatured protein forms a new structure that retains water- a semi liquid becomes firm and maintains its shape. E.g. Boiled egg, quiche.

Aeration

Is the process of incorporating air into food products to increase the volume and create a light, airy texture. Food can be aerated by:


-biological ingredients e.g. Yeast


-chemical ingredients e.g. Baking powder and bi-carb soda


-mechanical action e.g. Sifting, creaming, whisking, beating and folding.


E.g. Bread, cake, pavlova, soufflé

Maillard rection

Turns food brown and creates pleasant, volatile, aromatic compounds. It is a reaction between amino acids in protein and sugars in starch. It begins at 154 degrees and can be seen when sautéing on the cooktop or baking in the oven.


E.g. Cakes, roasts meat, biscuits

Starch reactions

Maillard reaction


Dextrinisation


Gelatinisation

Sugar reactions

Maillard reaction


Caramelisation


Aeration

Fats and oils reactions

Emulsification


Aeration

Protein reactions

Denaturation


Coagulation


Emulsification


Aeration


Maillard reaction

How ph can affect food

Acids:


Raising agents


Coagulation


Tenderiser


Decrease ability of starch to thicken


Stop enzymatic browning


Alkalis:


Raising agent



How enzymes can affect food

Biological catalysts, bring about and speed up chemical reactions.


-Responsible for ripening of fruit- convert starch to sugar.


-Enzymatic browning: when fruit is cut and oxygen is present enzymes are released that catalyse to form brown pigments called 'Melanins'


-Enzyme protease can tenderise tough cuts of meat

Mechanical action- effect on plant protein gluten

Gluten: Theprotein component of many cereals. Can only be formed when flour is mixed withwater.




When gluten is kneaded in a dough mixture it creates a strong network of gluten fibre that can be stretched and spring back. The dough can then trap solid particles, liquids and gas as they expand enabling it to hold its shape when cooked. E.g. Pasta or bread.