The Functions And Properties Of Food 0.0 / 5 ? Design & Technology: Food Technologykey wordsGCSEAQA Created by: CharleighkempsterCreated on: 24-04-14 11:31 Gelatinisation When heated,starch granules absorb liquid and swell and then burst in to thinken a liquid. 1 of 13 Suspension a solid held in a liquid. 2 of 13 Gel a small amount of a sloid mixed in a large amount of liquid that then sets. 3 of 13 Modified Starches starched that have been atered to perform additional function. 4 of 13 Caramelisation The process of changing the colour of sugar from white to broen when heated. 5 of 13 Amino Acids The small units that from the chains in protein. 6 of 13 Aeration When air is trapped in a mixture. 7 of 13 Coagulation When eggs are heated they change colour and become firm-set. 8 of 13 Emulsion A mixture of two liquids. 9 of 13 Shortening When fat coats the flour particles preventing absorpton of water resulting in a crumbly texture. 10 of 13 Gluten Protein found in flour. 11 of 13 Enrobing Coating and surrouding a product with another ingredient. 12 of 13 Finishing Completing the presentation of a food product to a high standard. 13 of 13
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