Food Chapter 4 Functional and Chemical Properties of Food

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  • Created by: neenu1
  • Created on: 13-01-17 12:57
V K E R V T U I Y P M B F K X Q T H A W
K Q V G V N G S S L I V P E F S Q I Q O
V C T D D E M N F A T H A L X D A N X H
E Q E D E G E O E S D U P B K N U O N Q
N Y E N X A V I M T G B R X D O H I H C
O H B V T G E T U I H N Q X T B C T X O
I D X P R N I A L C S J W E U L D A R P
T E S E I I J S S I H K W W P A G L P S
A N R M N S F I I T O U W V P C H U U D
S A Y E I I L N F Y R O Y J M I T D J J
I T Y F S A I I I B T G B E W M N A C Q
L U Y D A R K T C H E S J Q K E B O N P
E R G F T G I A A B N B X I U H N C L D
M A G H I P X L T E I I T I I C O F I A
A T L R O P Q E I S N J D N T R X L Q H
R I T M N B H G O S G N L E G E E K I N
A O M W S P V T N B X J M U I B A N V A
C N V V X L Q T C L U S O C S R E A C A
C V H G X E O V B H X P T V M M P C F L
Y G P B O Q W B R V Y Q K R P E G C F D

Clues

  • An ingredient or process that introduces a gas into a mixture so that it rises when cooked (7, 5)
  • Bonds that hold large protein molecules together in compact, folded bundles (8, 5)
  • Either keeping drops of oil or fat suspended in a liquid and preventing them from separating out; or keeping drops of water suspended in an oil or fat and preventing them from separating out (14)
  • The ability of a fat to soften over a range of temperatures and be shaped and spread with light pressure (10)
  • The ability of fats to shorten the length of gluten molecules in pastry (10)
  • The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat (14)
  • The breaking up of sucrose molecules when they are heated, which changes the colour, flavour and texture of the sugar as it turns into caramel (14)
  • The chemical bonds have broken and the protein molecule has unfolded and changed shape (12)
  • The joining together of lots of denatured protein molecules, which changes the appearance and texture of the food (11)
  • The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules (14)

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