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Food science - Coggle Diagram

- - - - Enzymes
    - - Mechanical
  - - - makes it elastic and stretchy in bread
      - Pastry- shortening and structure
- - - - e.g cold= block/ hard
      - e.g plastic fats= spreadable
      - Warm fats= melt
  - - - Butter and sugar
- - - - Warming
    - - Swells
    - - Bursts
    - - Thick sauce