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factors that affect the functional properties of food :bento: - Coggle…
factors that affect the functional properties of food :bento:
temperature :hotsprings:
chemical and physical changes have ideal temp ranges
agitation:spoon:
beating, stirring, whisking, folding
stretch protein --> traps air
can overagitate, overstretch --> permanently denature
acidity (level of pH) :lemon:
scale: 0-14
7 = neutral
7 = acidic
7> = alkaline
acidic: lemons, oranges, apples (malic acid), vinegar (acetic acid), milk (lactic acid)
changing pH --> denature food structure
alkaline: bicarbonate soda
oxygen :cloud:
undesirable changes: drying and browning
prevent and reduce exposure to oxygen: glad wrap
incorporating oxygen: lighter, increased volume and helps rising
enzymes :pill:
primary function: catalyse (speed up) chemical reactions
each chemical reaction --> specific enzyme
ripen fruits and veges, decompose, tenderise
adding other ingredients :egg:
sugar, salt, fat --> commonly added to fulfil certain functions
timing is important --> can change structure and product