Food technology - Proteins and Enzymic Browning

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Four ways protein can be denatured
Heat, reduction of pH level, enzymes and mechanical actions
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How does the texture of quiche filling change during baking?
The runny egg mixture becomes coagulated (set)
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Why does the texture of quiche filling change during baking?
The texture changes during baking due to the temperature, it usually starts 60C and is completed by 70C and it is irreversible and causes loss of solubility
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What are the two names of protein in wheat flour?
Glutenin and Gliadin
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How is the protein content of strong flour different to plain flour?
Strong flour contains more gluten than plain flour and gluten forms the structure of pastries, breads and cakes
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Two actions that are required for wheat flour to form gluten
Structure of a baked loaf and the structure in baked pastry
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Glutenin is a protein found in wheat. What is the other protein?
Gliadin
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What is the term used to explain browning in foods not as a result of either dextrinisation of caramelisation?
Oxidation
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Ways to prevent browning of cut apples
Lemon juice, boiling water and cooking
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What is protein denaturation?
When the structure of amino acids found in protein are altered as they change shape or unfold because chemical bonds are broken
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Example of protein denaturation
Mechanical action - Whisking egg whites unfold the protein
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What is the main function of eggs in a quiche tart?
They structure the form of protein and proteins denature while baking and coagulation occurs
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What is a marinade?
A mixture created to tenderise and flavour meat, fish and alternatives
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Why is a marinade used in cooking?
To make foods tender, tasty and moist
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What is the advantage of using a marinade for chicken kebabs?
It makes the chicken more tender and have more flavour
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Two quick cooking methods that could be used to cook chicken kebabs
Grill and Oven
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True or False: Gluten makes dough stretchy and elastic
True
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True or False: Gluten forms the structure of a baked loaf of bread
True
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True or False: Salt causes gluten to be weakened
False
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True or false: Gluten helps pasta hold its shape when cooked
True
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Other cards in this set

Card 2

Front

How does the texture of quiche filling change during baking?

Back

The runny egg mixture becomes coagulated (set)

Card 3

Front

Why does the texture of quiche filling change during baking?

Back

Preview of the front of card 3

Card 4

Front

What are the two names of protein in wheat flour?

Back

Preview of the front of card 4

Card 5

Front

How is the protein content of strong flour different to plain flour?

Back

Preview of the front of card 5
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