Food technology 2.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyAll LevelsEdexcel Created by: Alice FosterCreated on: 02-05-13 11:35 When sugar crystals or syrup is heated, they decompose to produce a brown produce. Caramelisation 1 of 13 When starch is subjected to dry heat the starch is converted into sugar and then into caramel. Dextrinisation 2 of 13 When sugars are mixed with protein in baked products. Browning 3 of 13 When proteins are heated, their chemicals structure is denatured. As heating continues, proteins set and become less soluble. Coagulation 4 of 13 Incorporating air into a product to give it a lighter texture using baking powder, self-raising flour or the folding in method. Aeration 5 of 13 Giving yeast the correct conditions for growth, it will produce carbon dioxide gas and alcohol during a series of chemical reactions. Fermentation 6 of 13 When protein ovalbumin stretches up to no more than 7x its original size. Foaming 7 of 13 The fat forms layers beterrn the strands of gluten to create a tender, flaky texture. Shortening 8 of 13 To add protein, sauces, soups, baked products and puddings can be enriched with egg and butter. Fortification 9 of 13 Ingredients can be mixed together to create different flavours and textures. Binding 10 of 13 Egg and milk and syrip can be used to enhance the apperance of pastries, bread and cakes. Glazing 11 of 13 Creating a protective layer around food due to coagulation of egg proteins. Using food such as eggs with batter. Coating 12 of 13 Mixing oil and water together without seperating. Emulsification 13 of 13
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