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Factors that affect the Properties of Food - Coggle Diagram
Factors that affect the Properties of Food
Oxygen
Reaction with food components are undesirable such as drying or browning
Methods used to prevent this include covering the food (e.g. plastic warp)
Incorporating oxygen in some recipes can make it lighter, increase volume and help it rise, This is don't through the agitation (e.g. beating)
Temperature
All chemical and physical change has an ideal temperature range at which the changes occur
Example:
Cooking a piece of meat - going from red to light brown, to brown and black if burnt
Acidity (level of pH)
Acidity
and
alkalinity
of food measured on a pH scale of 0-14, 7 beings
neutral
. Most foods range between 2 and 8
Food Containing Acid
: Citric acid (lemon and oranges), Malic acid (apples), Acetic acid (vinegar), Lactic acid (Milk)
Changing the pH has a significant effect.
Example:
Adding vinegar to milk, curdles the milk as milk protein denature, used to produce butter milks
Foods Containing Alkalis:
Bicarbonate soda (helps biscuits and cakes rise when heated), Baking powder, Self-raising flour
Agitation
Actions such as beating, stirring, whisking or folding to effect ingredients functional properties
Example:
Making a pavlova- beating egg whites to stretch protein, which then traps air and sugar to form foam with stiff peaks
Enzymes
Used to
Catalyse
(speed up) chemical reactions, specific reactions have specific enzymes
Example:
Ripening fruit and vegetable and tenderise foods (papaya contains an enzyme)
Work best at body temperature (around 37), they are destroyed at high temperature and slow in low temperature