C1 0.0 / 5 ? ChemistryCooking and food additivesGCSEOCR Created by: mariya19Created on: 07-12-15 10:36 The process of when a protein molecule changes shape Denaturing 1 of 10 chemical change in cooking Irreversible 2 of 10 when a potato is cooked, the cell walls... break 3 of 10 this makes the potato lose its _____ structure rigid 4 of 10 an example of a food additive emulsifier 5 of 10 a dressing that contains an emulsifier mayonnaise 6 of 10 emulsifiers have a water-loving end (the ___________ end) hydrophillic 7 of 10 this is what baking powder contains sodium hydrogencarbonate 8 of 10 this is the type of reaction when the sodium hydogencarbonate breaks down decomposition 9 of 10 cooked potato is easier to ______ than raw potato digest 10 of 10
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