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 When proteins are cooked, this happens Denaturation 1 of 25 In order to denature proteins, you can physically ........ them Agitate 2 of 25 To denature proteins, you can change the..... Temperature 3 of 25 To denature proteins, you can add..... Acid 4 of 25 When proteins collide after denaturation, they..... Coagulate 5 of 25 During coagulation, what gets trapped between the molecules? Water 6 of 25 Foam forms when gas gets trapped inside.... Liquid 7 of 25 What causes new protein bonds to break? Overwhisking 8 of 25 Foams form a ...... structure when they are cooked Solid 9 of 25 ....... is a protein found in wheat flours Gluten 10 of 25 Gluten is formed when water is mixed with..... Flour 11 of 25 Gluten gives dough..... Elasticity 12 of 25 Dough needs to be ........ to 'work' the gluten Kneaded 13 of 25 This helps to thicken foods that contain starch Gelatinisation 14 of 25 When starch granules are first mixed with a liquid, they become...... in it Suspended 15 of 25 During gelatinisation, the starch granules.........(two words) Burstopen 16 of 25 During gelatinisation, the release of......... causes the sauce to thicken Starch 17 of 25 What is the name of the breakdown of food into smaller molecules called dextrins? Dextrinisation 18 of 25 Dextrinisation gives food a crispier and .........colour Browner 19 of 25 When sugar molecules break down at a high temperature and their taste changes Caramelisation 20 of 25 To avoid caramelised sugar burning quickly, .......can be added during the early stages of heating Water 21 of 25 Shortening prevents long......molecules from forming Gluten 22 of 25 When you rub butter into flour, you cover the flour particles with..... Fat 23 of 25 The end of a molecule of an emulsifier that is attracted to water Hydrophillic 24 of 25 The end of a molecule of an emulsifier that is repulsed by water Hydrophobic 25 of 25
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