Denaturation - Chemical bonds are broken by; heat, mechanical agitation, adding acids and air bubbles., Coagulation - When denatured protein unfold and win to form big groups trapping air and water., Dextrinisation - The breaking up of starch molecules into smaller glucose molecules when exposed to dry heat. Toast goes brown, Foam Formation - Egg white proteins stretch and hold a huge amount of air. Air is trapped when egg whites are whisked., Gelatinisation - Starch granules swell when cooked in liquid, then they burst releasing starch to thicken a sauce., Caramelisation - Breaking down of sucrose when heated to change texture, colour and taste., Plasticity - How fats can be can be spread and shaped. Changes depending on how warm it is., Shortening - Rubbing fat into flour coats the gluten to shorten the length of gluten strands., Emulisification - Oil and water do not mix and they separate unless an emulsifier is added (Egg yolk).,

Functional Chemical

Print
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?