Food technology

?
F O R T I F I C A T I O N G I M U O O F
D E T J E F Q Q P P B D J N R N C I H A
R F E R M E N T A T I O N N R A B E O E
A E R A T I O N Q F T D O V R F M P A U
W T C Y K M I F V L N I S A L U A V E W
Q Y H I G A F H B G T A M C L U C N J Y
I U P I C U O L N A H E K S N C G L J H
G I G R M V Y I S X L C I Y U V R O D I
P R B J J T N I R I V F H G T S T I P V
R O V W I E N P S A I B R O W N I N G S
I B C H T I Y A M C G L B E J O B S U T
M Q U R R E T H A A C B P G J Q X T V V
D H O T J I T T W T U J X N B L J B Y V
T H X G O H I P A D F K G I R Y Y G P L
S E D N C O P Q T L J O C M D L Q B X A
D U J I N U I R J R H X A A W A T G D V
C O A G U L A T I O N H Q O H V U J B V
R N P H K X L E H T U U K F Q B A S B C
H O I J T U X I L S O Q I E K V D G C M
D K D X O Q Y B E G V O X O E B J O E F

Clues

  • 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. (14)
  • 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. (8)
  • 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. (7)
  • Emulsifying properties allow to mix oil and water together. e.g mayonnaise. (14)
  • 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. (10)
  • 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. (13)
  • If you give yeast the correct conditions for growth, it will produce a carbon dioxide gas and alcohol during a series of chemical reactions. (12)
  • When starch is subjected to any heat (such as bread in a toaster) the starch is converted to sugar and then into caramel. (14)
  • When you heat proteins, their chemicals structure is denatured; this is irreversable. As heating continues, proteins coagulate and become less soluable. (11)
  • 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. (8)

Comments

No comments have yet been made

Similar Design & Technology: Food Technology resources:

See all Design & Technology: Food Technology resources »