Raising agents: physical
Submitted by Kiu on Mon, 15/05/2017 - 5:08pmCan you imagine what a cake would taste and look like if it had no air in it?
Raising agents: chemical
Submitted by Kiu on Mon, 15/05/2017 - 5:07pmWhy do some recipes use chemical raising agents and how do they work?
Fruit and vegetables: enzymic browning
Submitted by Kiu on Mon, 15/05/2017 - 5:07pmWhy does a banana go brown the older it gets or an apple go brown after being sliced?
Protein: gluten formation
Submitted by alessandro@peda... on Mon, 15/05/2017 - 5:06pmWheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.
Protein: coagulation
Submitted by Kiu on Mon, 15/05/2017 - 5:06pmCoagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making.
Protein
Submitted by Kiu on Mon, 15/05/2017 - 5:05pmWhat is protein?
Fats and oils
Submitted by Kiu on Mon, 15/05/2017 - 5:05pmWhat are fats and oils?
Carbohydrates: gelatinisation
Submitted by Kiu on Mon, 15/05/2017 - 5:05pmGelatinisation: thickening a liquid (sauce) by heating starch.
Functional properties of food
Submitted by Kiu on Mon, 15/05/2017 - 5:04pmWhat do we mean by 'functional properties of food'?
Faqs
Submitted by Kiu on Mon, 15/05/2017 - 3:58pmWhat is the Institute of Food Science & Technology (IFST)?