GCSE Food

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Starch
heated in liquid, walls become soft, allow liquid to pass slowly, granules swell (gelatinisation)
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Gelatinisation
-starch particles do not dissolve in liquid (suspension) -if not stilled, granules sink to form lumps -heated at 60 degrees, granules begin to absorb the liquid and swell -at 80 degrees, particles will have absorbed 5x max vol of water until burst
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What happens when particles burst?
They release starch and mixture becomes thick, it is complete when liquid reaches 100 degrees
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Functions of sugar
Preserves food, caramelisation, and stabilizes
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How does sugar preserve food?
Creates unsuitable conditions for micro organisms
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What is caramelisation?
Sugar turns golden brown when heated
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Example of protein
Eggs
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What is protein?
Small units of amino acids that are linked together in a chain
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Functions of protein
Coagulation and Aeration
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What is coagulation?
When eggs are heated they change colour and become firm-set
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How does protein aerate?
Eggs trap air when beaten
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Function of fat?
Shortening
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First step of shortening.
Fat coats flour particles and this prevents the absorption of water, giving waterproof coating
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Second step of shortening.
Prevents gluten from developing which can give elastic mixture
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Third step of shortening.
Gluten is formed when protein in the flour mixed with water
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Other cards in this set

Card 2

Front

Gelatinisation

Back

-starch particles do not dissolve in liquid (suspension) -if not stilled, granules sink to form lumps -heated at 60 degrees, granules begin to absorb the liquid and swell -at 80 degrees, particles will have absorbed 5x max vol of water until burst

Card 3

Front

What happens when particles burst?

Back

Preview of the front of card 3

Card 4

Front

Functions of sugar

Back

Preview of the front of card 4

Card 5

Front

How does sugar preserve food?

Back

Preview of the front of card 5
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