food and nutrition 0.0 / 5 ? Home Economics: Food & NutritionKey WordsGCSENone Created by: Little NellyCreated on: 07-06-19 19:57 pH Value The measure of the Acidity or Alkalinity of a liquid substance. 1 of 16 Dextrinisation The browning that occurs when foods containing starch are cooked, or exposed to an alkali acid or enzyme. 2 of 16 Caramelisation A change in the foods molecular structure due to the removal of water resulting in a nutty flavour and brown colour 3 of 16 Enzymeic browning A chemical process where oxygen and enzymes in the food react to cause the cut surface to become brown. this process cannot be reversed. 4 of 16 oxidise To undergo a chemial reaction with oxygen resulting in food loosing freshness and colour. 5 of 16 Myoglobin A protein that stores oxygen in muscle cells of animals 6 of 16 Rancid Refers to foods which develop an unpleasant flavour or smell as a result of decomposition or chemical change to the fat or oil within the food. 7 of 16 Enzymes Proteins that make the chemical reaction in a cell possible 8 of 16 Microorganism usually single cell microscopic organisms such as bacteria, moulds and fungi 9 of 16 Fermentation The chemical breakdown of Sugar to acid, gas or alcohol by bacteria, yeast or other microorganisms 10 of 16 Aeration incorporating air into a mixture 11 of 16 unleavened Refers to bread, cakes and biscuits made without raising agents 12 of 16 Plasticity The ability of fat to hold its shape 13 of 16 Prove Refer to a specific rest period during fermentation 14 of 16 Gluten Formed from 2 proteins found in flour, gliadin and glutenin 15 of 16 Knock back To Knead the dough which knocks out some of the CO2, allowing the yeast to produce more CO2 16 of 16
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