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WorksheetsFunctional & chemical properties of proteins
Total questions: 10
Worksheet time: 5mins
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
