Food Tech

What is gelanization?

• a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat,

• Is the process in which starches are exposed to dry heat causing them to break down to a small molecule resulting in change of colour

• When sugars or foods with high sugar content are heated above melting point undergo physical change to produce a golden caramel

• jelly

What is Dextrinisation?

• cutting an apple and leaving it out, causing it to brown.

• the process that involves adding a third ingredient to water and oil allowing them to stay together

• the process in which starches are exposed to dry heat causing them to break down to a dextrin (small molecule) resulting in change of colour

• the process of incorporating air to increase volume and creates a light airy texture

what is caramelisation?

• process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat,

• Process when a large concentration of sugar is dissolved in a liquid and is heated causing the liquid to evaporate, causing crystal to form at the bottom

• When sugars or foods with high sugar content are heated above melting point undergo physical change to produce a golden caramel

what is Crystallisation?

• Process when a large concentration of sugar is dissolved in a liquid and is heated causing the liquid to evaporate, causing crystal to form at the bottom

• When the structure of the protein breaks apart and cannot return to its original form. 

• the process that involves adding a third ingredient to water and oil allowing them to stay together

What is Emulsification?

• the process that involves adding a third ingredient to water and oil allowing them to stay together

•  process of incorporating air to increase volume and creates a light airy texture

• Process when a large concentration of sugar is dissolved in a liquid and is heated causing the liquid to evaporate, causing crystal to form at the bottom

• Fibers such as pectin are useful for gelling when making jam

What is Aeration?

• the process of incorporating air to increase volume and creates a light airy texture

• When the structure of the protein breaks apart and cannot return to its original form. 

• proteins are agitated with physical force such as beating

• the break down and swelling of starch granules that occur when heat is applied

What is Denaturation?

• when tiny droplets of liquids become trapped within coagulated liquids.

• when proteins are agitated with physical force such as beating.

• When the structure of the protein breaks apart and cannot return to its original form. 

• the starch granule absorbs water, swells and loses its crystallinity

What is Coagulation?

• the starch granule absorbs water, swells and loses its crystallinity

• process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat,

• the change in the structure of protein (from a liquid form to solid or a thicker liquid)

What is Foaming?

• when gases such as air disperse through a liquid

• when tiny droplets of liquids become trapped within coagulated liquids

• proteins that speed up chemical reactions inside living things.

What is Browning?

• the process of food turning brown due to the chemical reactions

• When sugars or foods with high sugar content are heated above melting point undergo physical change to produce a golden caramel

• Is the process in which starches are exposed to dry heat causing them to break down to a dextrin (small molecule) resulting in change of colour