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food tech - Coggle Diagram
food tech
food science
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gelatinsiation
gelatinisation occurs when startch granules are heated in liquid causing them to absorb water swell and then thickin the water
1.) 60°C startch granuels absorb water and swell
2.) 80°C startch granuls burst relqasing startch molcules into the liquid making the liquid more viscous
100°C gleatinistion is complete and is maxiunly rthick
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effecting facotrs
temperature- too low means it wont thicken too high can cause it too thin
stiring-prevents lumps
caramilisation
this is the proces of heatting sugar which changes the colour and flavour of the sugar.
you should add a small amount of sugar to prvent the risk of buring it
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dextrinisation
definition
the browing of startch when exposed to dry heat
startch molocules break down into simple sugars which gives a goldon brown colour
occurs at 160-180 C
e.g- toast, baked beans, biscuts.
non enzymic reaction
improves appernce aroma and taste
it wont happenit wet reactions becausr the moisture prevents the dry heat reaction
fermintation
definition
fermentation is where microorganisms(yeast or bacteria) break down sugars to produce energy
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aeration
definitan
this is the procces of adding air to a mixture to make lighter
its a key baking technique for texture and fluffines
types of aeration
mechanical-physiclt incoporating air by whisking beating or folfding
chemicly aerationusing rasing agents like baking powder
biological aeration yeast produces co2 which gets trapped and makes bread rise
practical effects
yeast produces co2 which gets trapped and makes bread rise
improves apperince and eating quailty
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emulsification
definitaon
its the procces of comining too liquids that dont usally mix (e.g oil and water) into a stable micture
key points
you need an emulsidier e.g an egg whos yolk contains lecithin
it can either be temporary or permanent
an example would be improves texture apperance and stability
emulsifiers have hydrophilllic(water loving) and lipophylic(fat loving) ends allowing them to mix
its important in food industry to prevent seperation in prcoesed food
shortening
defenitian
shortening is the procces of using fat to cat flour particles preventing gluten strands the fats are useely butter margirine or lard
this provides a crumbley texture in baked goods
function
prevents gluten formation which makes pastrys crumbly/tender
helps trap air when creaming fat+sugar
it works because fat coats protien stopping them from linking into longer strands
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heat transfer
conduction
heat moves directly through a solid from one particle to another and is how heat moves from one place to another too cook food
e.g frying an egg
metal pans conduct heat well
convection
convection is when heat is transferred through fluids by the movement's of currents
e.g boiling water
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