The browning of starch, at high, dry temperatures as the starch turns to sugar and caramelises
1 of 26
Synerisis
Proteins are over cooked. They carry on coagulating and squeeze out fat and water. The liquid has separated
2 of 26
Shortening
When fat coats the flour, preventing the gluten from stretching and forms a light crum
3 of 26
Caramelisation
When a sugar is heated to a high temperature and it turns brown
4 of 26
Fortification
The addition of nutrients to food
5 of 26
Essential Amino Acids
The amino acids that have to be obtained by proteins in the diet
6 of 26
High Biological Value
Essential amino acids are found in protein from animal tissue and from soya beans and quinoa
7 of 26
Low Biological Value
Proteins from plant sources - they lack one or more of the essential amino acids
8 of 26
Saturated fats
Raise the cholesterol level
9 of 26
Hydrogenated fats
Hydrogen is bubbled through some oils to improve flavour and shelf life
10 of 26
Lactase
The digestive enzyme which breaks down the lactose (natural sugars)
11 of 26
Anaphylaxis
A severe allergic reaction
12 of 26
Organic foods
Produced without the use of chemical pesticides.
13 of 26
Genetically modified Foods
Have had their DNA altered to give specific modification
14 of 26
Non-enzyme browning
the result of Mailiard reaction and Caramelisation of carrot
15 of 26
Enrobe
Give it a protective coating like flour or breadcrums
16 of 26
Suspension
Forms when solid particles are added to liquid but don't dissolve
17 of 26
Gel
Is a solid, jelly-like substance
18 of 26
Smart Starches
(Modifies Starches) Manufacturers use a large number of starches which have been altered to change their working properties
19 of 26
Acetic Acid
Vinegar
20 of 26
Natural raising agents
Air/Steam/CO2
21 of 26
Biological Raising Agents
Yeast (warmth, liquid, food and time)
22 of 26
Chemical Raising Agents
Self Raising flour, Bicarbonate of soda, Baking powder
23 of 26
Gelatinisation
Starch particles don't dissolve in liquid -> form a suspension, stiring keeps the particles suspended if not they form lumps, When the liquid reaches 60^0C the starch grains begin to absorb liquid + swell. At 80^0C the particles break open + thicken
24 of 26
Oxidation
Enzyme browning
25 of 26
Pasteurisation
Liquid is heated and held at a high temperature for a short time
26 of 26
Other cards in this set
Card 2
Front
Proteins are over cooked. They carry on coagulating and squeeze out fat and water. The liquid has separated
Back
Synerisis
Card 3
Front
When fat coats the flour, preventing the gluten from stretching and forms a light crum
Back
Card 4
Front
When a sugar is heated to a high temperature and it turns brown
Comments
No comments have yet been made