Food Properties

Lesson Objectives•To understand the different functions of food. •Know the different words used to describe food functions.

Food Properties

Different foods have different working properties when treated in certain ways

or combined with other foods.

We will go through the working properties you need to know about.

Aerating

Aerating makes a mixture lighter. Raising agents can be added e.g. Baking powder

gives off CO2Yeast in bread produces

CO2Adding air through

mixingUse of steam in a batter

mix

Binding

Ingredients are bound together to create different flavours and

textures through the coagulation of protein. E.g. The use of egg in

meatballs

CaramelisingCaramelisation occurs when you heat sugar

crystals or syrup they decompose to produce a range of brown products called

caramel.

Browning

• During cooking and processing in dry heat, when sugar are mixed with protein in baked products, browning and pleasant baked smell occurs

• Called Maillard Reaction

Emulsifying

Emulsifying uses eggs to help mix two liquids that would normally stay separate,

such as water and oil. A stabiliser works by absorbing large amounts of water. And binding to ensure it doesnt separate.

Flavouring

Flavouring helps to make something taste better, by adding fats, eggs,

pulses, fruit, sugar, milk, oil, herbs or spices.

Moistening

Moistening helps to remove the dryness from foods. Fats, eggs, fruit, sugar, milk or

oil are used for moistening.

Preserving

Preserving helps food to last longer, through freezing, canning, jam-making

pickling etc. Foodstuffs used in preserving are fats, sugar, vinegar and oil.

Setting/Coagulation

This is when you heat proteins their structure denatures and the protein sets.

Protein is affected by:Heat

WhiskingAcid ( lactic acid is added to cheese to

make it set)

Shortening

Shortening is the use of oils and fats such as butter and lard, to reduce the

development of gluten in pastry, which makes the pastry dough less stretchy. The fat coats the flour and prevents too much

water from being absorbed during the mixing and produces a crumbly, short-

textured, melt-in-the-mouth effect.

Gelatinisation

Starch granules found in flour (cornflour, arrowroot, etc.) are heated with liquid the granules swell as the temperature rises.

Over 75c the granules rupture and soak up the liquid. Creates white sauce, when

cooled the sauce sets solid i.e. filling of lemon meringue.

Dextrinisation

When starch is subjected to dry heat ( such as with toast) the starch is converted to

sugar and then to caramel. It goes golden brown.

Sweetening

Sweetening improves the flavour of certain foods by adding sugar or fruit, e.g. sugar

will help to soften the sharp taste of grapefruit.

Thickening

Thickening is the use of eggs, pulses, cereals and fruit to thicken liquids such as

milk. (Usually heat is applied, as in the making of egg custard).

Foamimg

Foaming is the use of eggs to increase the volume or amount of space occupied by a

substance. For example egg whites will trap air when whisked/beaten and will produce a mass of bubbles called a 'foam' - a process

used in the making of meringues.

Fortification• Foods are fortified to improve and

enhance their nutrional content.• E.g. White flour – Calcium• Breakfast cereals – iron and vit B• Margarine – Vitamins A and D

As you can see, most of these working properties can be found in many different foods…

Your TaskYou need to research (books and internet) the different functions and complete the

worksheet below