functional properties of food. year 11: objectives what understand functional properties of foods...
TRANSCRIPT
Functional properties of food
Year 11: ObjectivesWhatUnderstand functional properties of foods
HowResearch into functional properties and their uses
WhyTo be able to apply them to your own learning and when preparing food for others
Bronze
Identify the functional properties of protein, starch, sugar, fats and oils
Silver
Be able to explain the functional properties of different food groups and what happens when heat is applied
GoldPredict what happens to the properties of different foods at key temperatures, being able to describe in detail the terms gelatinisation, gel, suspension and modified starch
Outcomes
Carbohydrates - Starch
• 2 main types of carbohydrates– Starch, found in flour, potatoes, pasta,
rice and bread– Sugars, found in fruits, drinks and sweet
baked products
– Modified starch is used in commercial production
Types of starch
• Obtained from cereals such as wheat and maize
– Wheat flour– Cornflour– Arrowroot
Uses of starch
• Bulking – forms the main structure of a product e.g. In biscuits, cakes and pastry.
• Thickening agent– Raw starch tastes floury– Needs to be cooked
Gelatinisation1. Starch particles do not dissolve in cold liquid, they
form a suspension.2. If the liquid isn’t stirred, the starch granules sink
to the bottom, stick together and form lumps.3. At 60˚C, the starch granules begin to absorb the
liquid and swell.4. At 80˚C, the granules will have absorbed 5x their
volume until they burst open, releasing starch into the liquid.
5. Gelatinisation is complete when the liquid reaches 100˚C.
6. When the sauce cools, it gets even thicker, setting into a gel.
Heat starch granules in liquid
Starch granules become swollen at 60˚C
Starch granules burst at 80˚C
The liquid thickens and gelatinizes at 100˚C
Starch gelatinizes when heated in a liquid, producing a thickened liquid
Effects of Heat
Egg
• White starts to coagulate until it turns from a liquid to a solid.• Egg yolk continues to cook until it
becomes dry and hard.• Over cooking – green and black ring
[iron sulphur] forms around the yolk.
Cheese
• Fat in the cheese melts and separates.
• Protein coagulates and shrinks.• Over cooking makes cheese tough
and stringy.• Makes the cheese hard to digest.
Meat• Kills bacteria.• Makes it tender.• Improves flavour.• As the heat increases the structure of
the meat tightens and it becomes firmer.
• Meat shrinks in size.• Colour changes• Fat melts.
Pasta - carbohydrate• Starch grains start to soften.• The pasta absorbs water and swells
in size.• Change of colour.• As the temperature increases the
starch escapes.
Vegetables
• Makes the food more digestible.• Reduces the bulk.• Vitamins can be lost in water –
leached out. (water soluble vitamins B and C)
• Heat destroys vitamins.• Over cooking softens the structure.
Sugar• Dry heat converts the Starch into a simple sugar DEXTRIN.• Further cooking cause
caramelisation.
• Sugar is heated to very high temperature, turns brown and thickens adding flavour.
• Over cooking blackens the mixture.
Bread
• Flour forms the structure.
• When the bread is cooked dextrinisation occurs.
• Starch from the flour is converted into sugar, which is caramelised giving the bread colour.
Why cook foods?
• Destroys bacteria.• Short term preservation.• Makes food easier to digest.• More appealing and attractive.• Warm meal.• Enhance flavours.