Functional Properties 0.0 / 5 ? Design & Technology: Food TechnologyFunctional propertiesGCSEWJEC Created by: StephanierosebuddCreated on: 03-05-16 13:43 Thickens a liquid by forming a suspension such as sauce,forms a gel when heated Starch 1 of 19 Flavours by sweetening, colours by caramelising when heated, aerates when beaten with a fat such as a cake mixture Sugar 2 of 19 Can coagulate, can aerate a mixture. Proteins 3 of 19 Shortens pastry by making it less stretchy, can act as an emulsifying agent, moistens a baked mixture like cake. Fat 4 of 19 By aerating, raising agents, coagulation, preserving, tenderising, thickening Treating foods 5 of 19 By binding,bulking, enrobing, enriching, fermentation, flavouring, shortening, stabilising, setting Combining foods 6 of 19 By icing, glazing and browning Finishing 7 of 19 When one substance is dissolved in another Solution 8 of 19 Two substances mixed together Colloid 9 of 19 When two unblendable liquids are mixed together Emulsion 10 of 19 When air bubbles are incorporated into a liquid Foam 11 of 19 Contains a small amount of a solid in a large amount of liquid Gel 12 of 19 When a solid is held in a liquid, the solid may sink if the mixture is not stirred. Suspension 13 of 19 They are extracted and put into other foods. Natural Additives 14 of 19 They are made synthetically for a certain purpose. Artificial Additives 15 of 19 Extend the shelf life of a product Preservatives 16 of 19 Makes food products look more appealing and appetising Colouring 17 of 19 Can be used to add or improve the flavour of a food product Flavourings 18 of 19 Are used to prevent ingredients from seperating Emulsifiers 19 of 19
Comments
No comments have yet been made