c1 0.0 / 5 ? ChemistryCooking and food additivesGCSEOCR Created by: Kofo27Created on: 31-03-16 03:50 protein molecules in eggs and meat permanently change shape when eggs and meet are cooked. what is this changing of shape called? denaturing 1 of 6 why is potato easier to digest when its cooked? the starch grains swell up and spread out.the cell walls rupture resulting in the loss of their rigid structure and a softer texture is produced 2 of 6 what is sodium hydrogencarbonate? baking powder 3 of 6 what is the word equation for the decomposition of sodium hydrogencarbonate? sodium hydrogencarbonate===sodium carbonate+carbon dioxide+water 4 of 6 what are emulsifiers? emulsifiers help to keep oil and water from separating 5 of 6 name and describe the 2 parts of the emulsifiers the water loving part (hydrophilic) and the an oil or fat loving part (hydrophobic) 6 of 6
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