The Science of Food 2
Overview
Continuing with food science pupils learn the science behind the changes we see when we heat or cool food and how this affects functions and properties.
Example Key Words
Dextrinisation
Browning due to the effect of dry heat on starchy foods. Starch molecules break dow into dextrins.
Caramelisation
Changes to colour and texture when heating sugar or sugar solutions
Gelatinisation
Chemical term for thickening by starch and starchy foods when they swell and burst
Shortening
Crumbly texture produced by short gluten strands
Emulsification
Substances added to food to hold together ingredients that don’t usually mix.
Plasticity
A property of fat that allows them to be spread and manipulated.