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Food Tech - Coggle Diagram
Food Tech
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Raising agents
Biological
Yeast ferments sugars in the dough, producing carbon dioxide which makes the dough expand.
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pH scale
The pH scale measures how acidic or alkaline a substance is, on a scale of 0–14.
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Caramelisation
Chemical process of browning foods by heating sugars to high temperatures, which causes them to break down and reform into new compounds
Coagulation
A form of denaturation occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids.
Denaturation
Denaturation is the permanent alteration of protein structures by heat, acid or agitation. It breaks the chemical bonds and unravels the structure
Dextrinisation
Dextrinisation is the process that occurs when a starch is exposed to dry heat; the starch is broken down into dextrin, resulting in a change in colour to golden brown.
Emulsification
When two liquids that don't normally combine are mixed with an emulsifier like egg yolk to stop them seperating.
Gelatinisation
Gelatinisation is the process in which starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.
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Maillard reaction
A chemical reaction between amino acids and reducing sugars that occurs when food is heated, resulting in browning and the development of new flavours and aromas
Synerisis
After a gelatinised mixture cools down and stands for a period of time, the starch cools and molecules pull together, tightening the structure and squeezes liquid out
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Bromelain
Found in fresh pineapples, stops jelly from setting because the enzyme breaks up proteins and prevents the jelly from becoming a stable mixture.