creaming - This involves a mixture of butter and sugar being beaten together , eggs - These can be added to bind ingredients together , caramelisation - This is a browning reaction, resulting from the breakdown of sugars and removal of water , coagulation - This occurs when proteins are heated , crystallisation - This process is used to make boiled sweets, fudge and tablet, dextrinisation - Occurs when foods containing flour are cooked using dry heat such as a toaster, under a grill or in an oven, emulsifier - This prevents mixtures from separating and curdling, mayonnaise - This product is made using emulsification, fermentation - Occurs when yeast produces carbon dioxide and alcohol, gluten - This gives dough it's elasticity, leavening qualities and chewiness, gelatinisation - When starch and water are heated, the water is absorbed by the starch granules, which swell and burst causing the liquid to thicken, glazing - Beaten egg can be brushed on to food products, which when heated will coagulate, colouring the food product, milk - Using this ingredient as the liquid in a baked product will add protein and calcium, sugar - Too little of this will result in a baked product not rising so well, flour - Too little of this would result in biscuits spreading in the oven,

Functional Properties

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Lyderių lentelė

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