Food and Nutrition - GCSE Chapter 2

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  • Created by: taryn.
  • Created on: 11-04-17 21:15

1. Denaturation...

  • thickening of starch when moist heat is applied
  • in proteins, changing of chemical structure
  • setting of proteins during heating
  • browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
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2. Emulsifiers...

  • used to prevent separation, e.g yoghurts.
  • mix water and oil together to prevent separation. e.g - mayonaise, salad dressings
  • prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
  • prevents fats and oils becoming rancid. e.g - cakes, biscuits

3. Enzymes...

  • speed up ripening during storage, can cause browning in cut of bruised foods
  • antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
  • colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
  • B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits

4. Oxidation...

  • B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
  • speed up ripening during storage, can cause browning in cut of bruised foods
  • colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
  • antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation

5. Gelatinisation...

  • browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
  • thickening of starch when moist heat is applied
  • setting of proteins during heating
  • in proteins, changing of chemical structure

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