Food Tech

• Dextrenisation (scientific def)

  The process of starch polysaccharides / molecules breaking down into dextrins (smaller molecules) - these dextrins give the food a brown colour.
• Dextrenisation (simpler def)

  when starchy foods are exposed to dry heat (eg: toast)
• Caramelisation

  The process of browning sugar (breaking up its sucrose molecules) in dry heat.

  This gives the food a richer flavour
• Dextrinisation  = breakdown of starches

  Caramelisation = breakdown of sugars
• Gelatinisation

  When starches are heated with liquid, they swell and thicken - used for sauce making
• Aeration

  When air is added into a mixture as it is whisked or creamed.

  Eggs, fats and cakes can aerate
• Plasticity of fat

  The ability of fat to soften over a range of temperatures to hold its shape, or be spread.

  The ability to spread, bend and shape a fat with higher plasticity will make pastry that will roll out easier
• Shortening

  When fat coats the flour and prevents gluten from forming as much.

  Makes a crumblier pastry
• Emulsification

  The mixture of 2 or more (immiscible / unalike) liquids that do not naturally mix together.

  Eg - oil mixed with water
• What does HBV mean?

  High Biological Value.

  definition:

  A high supply of essential amino acids