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Functional Properties of Foods (Fats and Oils (Types of Fats and Oils…
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Aeration: The process of incorporating air into food products to increase the volume and create a light airy product
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Coagulation: A permanent change in the protein from a liquid to a solid/thick mass as a result of heat or acid
Denaturation: The permanent structural change of protein molecules in food. This occurs by heat, mechanical action or acids
Dextrinisation: The process that occurs when starch is exposed to dry heat. The starch is broken down to dextrin's, resulting in a golden brown colour
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Gelatinisation: Where starch granules absorb liquid in the presence of heat and thicken a liquid to form a gel
Maillard Reaction: A chemical reaction between amino acids in protein and sugars that gives browned food it's distinctive flavour