Changing Properties

proteins ? when food is cooked
chemical bonds ? down
proteins unravel and their ? changes

proteins denature when food is cooked
chemical bonds break down
proteins unravel and their shape changes

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proteins can be denatured in different ways:
physical agitation (eg ?)
changes in ?
adding ?

physical agitation (eg whisking)
changes in temperature
adding acids

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once proteins have denatured, they collide with other protein molecules and ? (join together)
? becomes trapped between molecules
? changes appearance and texture
if food is overcooked, protein ? and forces water out of molecules

once denatured, they collide with other protein molecules and coagulate (join together)
water becomes trapped between molecules
coagulation changes appearance and texture
if overcooked, protein tightens and forces water out of molecules

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? are formed when gas becomes trapped in liquid
when liquids containing proteins are ?, the proteins are denatured, this causes them to stretch and ? traps inside them
when proteins ?, foam is created

foams are formed when a gas becomes trapped in a liquid
when liquids containing proteins are agitated, the proteins are denatured, this causes them to stretch and air traps insides them
when proteins coagulate, foam is created

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? causes the protein bonds to break, air ? the foam and collapses
some foams form a ? structure when cooked (eg meringues)

overwhisking causes the protein bonds to break, air escapes the foam and collapses
some foams form a solid structure when cooked (eg meringues)

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molecules of gluten gives all doughs ?
doughs need to be ? to work the gluten, causing gluten strands to get longer and stronger
when it reaches a ? temperature, gluten ? and dough stays stretched
giving bread a light, ? texture

molecules of gluten gives all doughs elasticity
doughs need to be kneaded to work the gluten, causing gluten strands to get longer and stronger
when it reaches a high temperature, gluten coagulates and dough stays stretched
giving bread a light, airy text

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starch ? thickens liquids
when starch granules are ? with water, the bonds between starch molecules ? allowing water to enter
as water is absorbed, granules ? in size and soften
between 6?C and ?0C, the granules ? and release their starch into the liquid

starch gelatinisation thickens liquids
when starch granules are heated with water, the bonds between starch break allowing water to enter
water absorbs, granules swell in size and soften
between 62C and 80C the granules burst

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enzymic ? happens when starch is exposed to ? heat
starch molecules ? into molecules called dextrins
gives food a ? colour and ? texture

enzymic browning happens when starch is exposed to dry heat
starch molecules break into molecules called dextrins
gives food a brown colour and crispier texture

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? of sugar happens when it's heated
sugar molecules ? when they reach ? temperature
sugar turns ? colour and changes ?
changes from a ? consistency to ? consistency

caramelisation of sugar happens when it's heated
sugar molecules break when they reach high temperature
sugar turns brown colour and changes flavour
changes from runny consistency to hard consistency

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? means incorporating air
when fats are beaten with ? air becomes trapped in the mixture, air makes it fluffier and ?

aeration means incorporating air
when fats are beaten with sugar air becomes trapped in mixture, air makes it fluffier and lighter

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? gives a crumbly texture
when rubbing fat into ?, it gives flour a waterproof coating, preventing long ? molecules forming when ? is added
dough can't become ?

shortening gives a crumbly texture
when rubbing fat into flour, it gives flour a waterproof coating, preventing long gluten molecules forming when water is added
dough cannot become stretched

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fats have ?, being able to be spread and shaped
the more ?, the easier to spread
more unsaturated/saturated fats will have more ?
fats with higher/lower melting points have more ?

fats have plasticity, being able to be spread and shaped
the more plasticity, the easier to spread
more unsaturated fats will have more plasticity
fats with lower melting points have more plasticity

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? keeps oil and water in a stable emulsion
when adding emulsifier
water molecules bond to hydro? side
oil molecules bond to hydro? side
this prevents them from ?

emulsification keeps oil and water in a stable emulsion
when adding emulsifier
water molecules bond to hydrophilic side
oil molecules bond to hydrophobic side
prevents them from separating

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Changing Properties

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Other cards in this set

Card 2

Front

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Card 3

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Card 4

Front

Back

Card 5

Front

Back

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