When starch is subjected to any heat (such as bread in a toaster) the starch is converted to sugar and then into caramel.
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Caramelisation
An important process in the production of a number of food products. When you heat sugar crystals or syrup, they decompose to produce a range of bnrown products called caramel.
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Browning
During cooking and processing, in dry heat, where sugars are mixed with protein in baked products, browning occurs and a baked aroma is produced - this is called maillard reaction.
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Coagulation
When you heat proteins, their chemicals structure is denatured; this is irreversable. As heating continues, proteins coagulate and become less soluable.
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What is coagulation affected by?
Heat, mechanical action, acid and alcohol.
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Aeration
You can add raising agents to a cake and bread mixture to give a lighter texture. To incorportate air into a product you can sieve dry ingredients, use raising agents such as self raising flour, baking powder and folding in the flour.
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Foaming
Egg white is capable of holding up to 7 times its own volume of air due to the ability of protein ovalbumin to stretch. If you over-beat it, it will over stretch and break; returning to a liquid.
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Fermentation
If you give yeast the correct conditions for growth, it will produce a carbon dioxide gas and alcohol during a series of chemical reactions.
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What does yeast need to become active?
Moisture, warm temperature (25°C - 37°C), time (bread making- kneading, proving and knocking back)
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Shortening
Fat is used in cake, biscuit and pastry mixtures. The fat forms layers between the strands of gluten to give a flaky texture. You can use different types of fat and oil in varying combinations to create shortness.
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Fortification
Foods are fortified to improve and enchance their nutritional content. To add protein, sauces, soups, baked products and puddings can be enriched with egg and butter.
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Binding
Ingredients can be bound together to create different flavours and textures through the coagulation of proteins.
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Glazing
Egg, milk and syrup can be used to enhance the apperance of pastries, breads and cakes.
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Coating
Coating fried food with egg(batter) or a combination of egg and breadcrumbs creats a protective layer around food, due to coagulation of egg proteins.
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Emulsification
Emulsifying properties allow to mix oil and water together. e.g mayonnaise.
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Other cards in this set
Card 2
Front
An important process in the production of a number of food products. When you heat sugar crystals or syrup, they decompose to produce a range of bnrown products called caramel.
Back
Caramelisation
Card 3
Front
During cooking and processing, in dry heat, where sugars are mixed with protein in baked products, browning occurs and a baked aroma is produced - this is called maillard reaction.
Back
Card 4
Front
When you heat proteins, their chemicals structure is denatured; this is irreversable. As heating continues, proteins coagulate and become less soluable.
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