Food technology
- Created by: Alice Foster
- Created on: 02-05-13 11:36
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Clues
- Creating a protective layer around food due to coagulation of egg proteins. Using food such as eggs with batter. (7)
- Egg and milk and syrup can be used to enhance the apperance of pastries, bread and cakes. (7)
- Giving yeast the correct conditions for growth, it will produce carbon dioxide gas and alcohol during a series of chemical reactions. (12)
- Incorporating air into a product to give it a lighter texture using baking powder, self-raising flour or the folding in method. (8)
- Mixing oil and water together without seperating. (10)
- The fat forms layers beterrn the strands of gluten to create a tender, flaky texture. (13)
- When protein ovalbumin stretches up to no more than 7x its original size. (7)
- When proteins are heated, their chemicals structure is denatured. As heating continues, proteins set and become less soluble. (11)
- When starch is subjected to dry heat the starch is converted into sugar and then into caramel. (8)
- When sugar crystals or syrup is heated, they decompose to produce a brown produce. (14)
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