Thickening – Different ways can be used to thicken liquids such as coagulation, gelatinization, pureeing, reduction etc
Gelatinisation of starch –starch mixture heated up, at 60oC liquid absorbed by starch. Particles soften and swell, then rupture at 80oC, releasing starch. Thick and viscous.
Setting – to produce correct consistency, and used to create smooth, set texture; as stabilizer to stop separation/ensure smooth texture etc (Gelatine, pectin, rennet)
Coagulation of protein – gentle indirect heat (eggs/yolks) used to thicken liquid. Mixture requires continuous stirring.
Gelation – when gelatine is mixed with water and heated, it becomes a liquid, and when cooled, solidifies (gelation)
Aeration – high oven temperatures for best results
Steam aeration – traps air/moisture in mixture. Introduced by methods such as sieving flour, rubbing fat in flour, beating batter etc. This mixes with moisture and expands when heated.
Chemical aeration – reaction of ingredient in mixture (e.g. raising agent). CO2 produced biologically from yeast cells when enzymes obtain energy by converting sugars into alcohol and CO2. Also produced chemically through reaction of bicarbonate of soda and acid in a commercial agent.
Shortening – shortened texture created by fat coating flour particles, preventing any liquid from forming gluten within the starch.
Fortification - Food with added vitamins/minerals e.g. margarine, white bread, salt etc. Replace nutrients that were lost during process and storage
Browning – Enzymic browning – when foods (e.g. fruit) are cut and enzymes in food react with oxygen in air, turning brown. This can be prevented by acids, blanching vegs or removing oxygen by submerging food into liquid.
Non-enzymic browning is when meat is cooked by dry heat, causing simple sugars on outside to react with the protein and brown.
Binding – to make shaped products, ingredients needs to be binded by e.g. water, eggs, chocolate or flour
Coating – Used to create attractive finish on products to enhance appearance or create layer separating foods.
Glazing – Adds to presentation of product and can add colour of texture such as egg yolk, egg white, egg wash or milk
Emulsification of oil and water – To keep oil and water together in suspension, an emulsifier must be added (e.g. egg yolk – contains lecithin)
Dextrinisation of starch – When starch foods are cooked in a dry heat and the starch coverts into a simple sugar then caramelizes (toast)
Caramelisation of sugar – When heated at a high temperature it thickens and turns brown. Turns hard when cooled and black when overcooked.