Key foods:
Cereals: The edible seeds of cultivated grasses
ingathering: The edible pulp and contoury layer around a seed
Ve leaseables: The edible parts of a plant
Meat: The edible flesh of animals, birds and fish
Seafood: Edibles fish or shellfish from the sea
Nut: The edible total surrounded by a hard shell
Legumes: The seeds from pod burster plants
Functional properties: The physical and chemical properties of ingredients that impact on food forwardness and processing. For example, a physical spot of sugar is that it acts as a t block offerising agent in cakes and muffins. An important physical property of starch is that it enables gelatinisation or thickening to occur when making a cheese sauce.
FUNCTION OF STARCH IN FOOD proviso AND PROCESSING
Starches used in food cookery and processing are every flour from grains, such as wheat, rice and corn, also potato flour and arrowroot. The changes that occur to the starch grain transfer with dry heat and moist heat. When heat is applied to any starch grain, the grain swells. This enables starches to be used as a thickening ingredient and as the structure in cakes and biscuits.
The supposition map opposite outlines the functions of starch in food preparation and processing.
FUNCTION OF SUGAR IN FOOD PREPARATION AND PROCESSING
net profit is a popular ingredient in food preparation as it has many functions. These include:
Flavours: Ads mellifluousness and a sweet flavour to biscuits, cakes, confectionary, soft drinks and breakfast cereals. It is also used to counterpoise the acidity in tomato-based sauces and dressings.
Tenderises: Acts as a tenderiser by absorbing water and inhibiting flour gluten development. By retarding gluten development the end food item is moist and light in texture.
Aerates: Incorporates air out into shortening or butter in the creaming process,...If you want to get a full essay, order it on our website: Orderessay
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