food science 0.0 / 5 ? Home Economics: Food & NutritionKey wordsGCSEAQA Created by: undeadsmurf2014Created on: 04-05-18 19:21 enzymes in food react with oxygen in air and cause food to turn brown. enzymic browning 1 of 14 loss of water soluble vitamins on exposure to heat/air. oxidation 2 of 14 methods which introduce air (e.g whisking, beating, folding, sieving, creaming, rubbing in). mechanical 3 of 14 methods which produce carbon dioxide (e.g. baking powder, bicarbonate of soda, self-raising flour.) chemical 4 of 14 methods which use yeast. biological 5 of 14 Using fats and oils to reduce development of gluten; make crumblier, crisper texture. shortening 6 of 14 ability of fats to be spreads or shaped. plasticity 7 of 14 process of incorporating air aeration 8 of 14 when two immiscible liquids are mixed, using an emulsifier. emulsification 9 of 14 process where starch thickens a liquid (e.g. roux sauce) caramelisation 10 of 14 process where starchy foods are browned with dry heat (e.g. toast) dextrinisation 11 of 14 change in the structure of protein denaturation 12 of 14 setting of protein ( from liquid to solid). protein coagluation 13 of 14 whisking eggs to form a gas-in-liquid foam. foam formation 14 of 14
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