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Food Science Terms - Coggle Diagram
Food Science Terms
Caramelisation:
Definition: Caramelisation is when sugars come into contact with a high heat. The heat converts the solid sugar into liquid form, browning the sugar. This process is used extensively in cooking for the result of a sweet, nitty flavour and brown colour.
Example: An example of using caramelisation in a cupcake can be with a caramel icing. The sugar liquidifies and creates a glossy but brown and sweet finish on top of the cupcake.
Oxidation:
Definition: Oxidation is when their is a loss of water in a food, where soluble vitamins are exposed to heat or air. If an atom, ion or molecule comes in to contact with oxygen, a chemical reaction occurs.
Example: An example where oxidation can be used in cupcakes is with fruits, or berries. Their exposure to air enhances the flavor that they have, as seen with passionfruit cupcakes, they have a very pronounced taste.
Denaturation:
Definition: Denaturation occurs when a protein becomes heated, and as a result there is a change in its chemical structure. It is an irreversible alteration that only happens in the presence of metals, inorganic acids, salts or even alcohol. Proteins loose their shape and form.
Example: An example of where denaturation can be used in a cupcake is with custard filled cupcakes. It involves denaturing an egg protein by using heat, which results in a creamy consistency.
Gelatinisation:
Example: An example of how gelatinization can be used in a cupcake is through a fruit puree. It can be used to glaze on top of the cupcake for a glossy finish.
Definition: Gelatinization is a process where starch and water are subjected to heat causing the starch granules to swell. It is when a liquid turns into a semi-solid.
Aeration:
Definition: The process of aeration is quite similar to leavening, but instead of other gases being introduced to the mixture, it is air. A liquid or material is aerated when air is pumped through it, combined with it, or dissolved in it.
Example: An example of how to use aeration in a cupcake can be with beating the butter and sugar to a cream before adding other ingredients. It introduces air into the mixture, creating a soft and creamy base for the cupcake to be cooked on.
Leavening
Definition: Leavening is a process of increasing the carbon dioxide (any gas but air) in a mixture, mostly through beating egg whites, using baking soda or powder, and even yeast. Using this method gives a fluffy and light texture to the cupcake.
Example: In a cupcake, leavening can be used by whipped egg whites being folded into the cupcake batter. This brings air into the mixture, giving it a fluffy finish.
Coagulation
Definition: Coagulation is the process of a modification of a protein's structure, turning the food into a more solid form, or even thicker liquid. This is caused by heat, mechanical force or acids.
Example: An example of where coagulation can be used in a cupcake, is with a cream cheese frosting. The use of coagulation makes the proteins join, creating a creamy but thicker texture.
Maillard Reaction
Definition: The Maillard Reaction is when there is a chemical interaction between the amino acids and reducing sugars. It gives browned food its characteristic flavour.
Example: An example where the Maillard Reaction can be seen in cupcakes is the browning of the cupcake's outer crust. The outside layer of the cupcake develops a golden crunchy crust while it bakes, which improves the sensory feeling when eating.