Food technology
- Created by: Alice Foster
- Created on: 02-05-13 10:20
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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)
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