Denaturation - The process results in the unfolding of the protein’s structure., Coagulation - The heat causes egg proteins to unfold from their coiled state and form a solid, stable network., Dextrinsation - Dextrinisation occurs when the heat breaks the large starch polysaccharides into smaller molecules known as dextrins., Gluten formation - is strong, elastic and forms a 3D network in dough. , Malliard reaction - Foods which are baked, grilled or roasted undergo colour, odour and flavour changes, Gelatinisation - When starch is mixed with water and heated, the starch granules swell and eventually rupture, absorbing liquid, which thickens the mixture., Fats - provides texture, shortness, glazes, aerates and adds flavour, Gelation - When it is mixed with warm water, the protein molecules start to unwind.,

Functional Properties

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