Food Science: Chemical and Functional Properties of Food 5.0 / 5 based on 1 rating ? Home Economics: Food & NutritionChemical and Functional Properties of FoodGCSEAQA Created by: eloisesmallbone07Created on: 18-01-20 15:45 79352610148 Across 1. To denature proteins, you can change the..... (11) 4. In order to denature proteins, you can physically ........ them (7) 5. To denature proteins, you can add..... (4) 8. Dextrinisation gives food a crispier and .........colour (7) 9. When sugar molecules break down at a high temperature and their taste changes (14) Down 2. When proteins collide after denaturation, they..... (9) 3. Shortening prevents long......molecules from forming (6) 6. ....... is a protein found in wheat flours (6) 7. Dough needs to be ........ to 'work' the gluten (7) 10. When you rub butter into flour, you cover the flour particles with..... (3)
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