Food Science: Chemical and Functional Properties of Food

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K I V H C N W M W Y N E N F B T S C M G
C X N M G H K N R L P M H K E E R I E X
P F O A B I T F J H F S E M J T U B H D
Q G I S P O Q L G M N B P P Q X N O B F
E B T N O S W T I W D E O D G G I H K E
L K A X O D G K L P R V E C N E V P R X
Y R S T T T X K T A O X I D I L E O X V
T L I I Y U Q O T W T L P E K A S R B U
I V L G J N D U W R L V A N S T C D I E
C G E X U A R F I I G C N A I I F Y A R
I P M T X E T N H A H E Y T H N V H Q E
T Q A M A T I P Y Y P N Y U W I G C U W
S G R R M S O V I O U L W R R S I P X A
A C A R A R K Q T D I C U A E A X R F Q
L Y C T D C Y S X G E I U T V T U B K Q
E Y I Y V F R B L G J W U I O I G G G O
R O H S A U U C V H T P J O T O V R H Y
N K L S B G R D Q H V F W N Y N A A H A
P P S M D B G K M D U G R R O X P R O N
K C I F G J B J D X M I I R B U D I X S

Clues

  • During gelatinisation, the starch granules.........(two words) (9)
  • Gluten gives dough..... (10)
  • The end of a molecule of an emulsifier that is attracted to water (12)
  • The end of a molecule of an emulsifier that is repulsed by water (11)
  • This helps to thicken foods that contain starch (14)
  • To denature proteins, you can change the..... (11)
  • What causes new protein bonds to break? (12)
  • What is the name of the breakdown of food into smaller molecules called dextrins? (14)
  • When proteins are cooked, this happens (12)
  • When sugar molecules break down at a high temperature and their taste changes (14)

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