Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 3: Fats and oils
- Created by: erp2002
- Created on: 12-06-17 18:22
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- Fat/oil molecules:
- Are all made of triglycerides - three fatty acids and one part glycerol
- Plasticity:
- Fats have plasticity - they can be spread and shaped
- Plasticity is due to the fatty acids, which have different melting temperatures
- Fats with a lot of saturated fatty acids are harder and have less plasticity
- Fats with a lot of unsaturated fatty acids are softer and have more plasticity
- Shortening:
- Fats are rubbed into flour to make pastry
- The fat coats the flour particles with a waterproof layer
- When water is added…
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