food science
- Created by: undeadsmurf2014
- Created on: 04-05-18 19:21
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Clues
- change in the structure of protein (12)
- enzymes in food react with oxygen in air and cause food to turn brown. (7, 8)
- methods which introduce air (e.g whisking, beating, folding, sieving, creaming, rubbing in). (10)
- methods which use yeast. (10)
- process where starch thickens a liquid (e.g. roux sauce) (14)
- process where starchy foods are browned with dry heat (e.g. toast) (14)
- setting of protein ( from liquid to solid). (7, 11)
- Using fats and oils to reduce development of gluten; make crumblier, crisper texture. (10)
- when two immiscible liquids are mixed, using an emulsifier. (14)
- whisking eggs to form a gas-in-liquid foam. (4, 9)
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