Functional & chemical properties of proteins

What are proteins made up of?

• sacharides

• amino acids

• fats

• triglycerides

Amino acids are joined together by chemical bonds. When these bonds are broken, the process is called

• coagulation

• gelatinisation

• denaturation

• shortening

Denaturation (breaking chemical bonds of proteins) occurs by

• adding acid

• heat

• mechanical agitation

• trapping air bubbles

• all of the above

Denatured proteins take up so much space that they knock into each other and bind together. They trap air or water as they

• coagulate

• denature

• gelatinise

• create a foam

Gluten is a

• fat

• carbohydrate

• mineral

• protein

Why is kneading important in bread making?

• to mix the ingredients

• to untangle and stretch out gluten coils

• to prevent shrinking

• to allow it to prove

Why is it important to rest pastry?

• to chill it

• to firm up the dough and make it easier to roll

• to prevent shrinkage when baking

• to allow gluten coils to relax and shrink

When making meringue, why do we whisk egg whites?

• to trap air

• to denature the proteins

• to mix it up

• to make it white

How does cooking affect the structure of meringue?

• kills bacteria

• denatures the proteins

• coagulates the proteins

• dries out the mixture and forms a solid foam

What is syneresis?

• when carbohydrates are heated

• when a sauce becomes thick

• overcooking a protein which causes it to become rubbery as the water is squeezed out

• whisking to make a foam