food technology

food technology

1. Nutrients properties

   • Carbs - to give body energy
     • Starch - Cereals and pasta
     • Sugar - Fruit, veg, honey
   • Proteins - growth and repair
     • In animal products . ie meat, milk
   • Minerals - body function correctly
     • Calcium, iron
   • Vitamins
     • A,B,C,and D
   • Fats - energy and insulate
     • Saturated - Animal sources
       • IE Butter, lard
     • Poly unsaturated - veg sources
       • Veg oil

2. FUNCTIONAL PROPERTIES

   • Starch - Thickens by liquid
     • Forms a gel when heated
   • Sugar
     • Flavours - sweetening
       • Colours
         • Caramelising when heated
   • Fats
     • Shortens pastry
     • Acts as emulsifying agent to stop liquids separating
     • Moisture - Baked mixture for cakes
   • Finishing
     • Browning - use fats, sugar, egg to darken food when heated
     • Glazing - adds shiny coat
       • ie brush pastry with egg
     • Icing - add colour and texture
   • Proteins
     • Can congulate when

3. FOOD WORKING PROPERTIES

   • Aerating - sieving, creaming, whisking, beating
   • Preserving - Helps food last longer
   • Congelation - Thickening from liquid to solid
   • Tenderising - make meat easier to eat
   • Thickening - thicken liquids
     • ie milk applied to heat

4. FOOD STRUCTURES

   • Solution - when substance is dissolved
   • Coll - When 2 substances are mixed together
   • Emulsioning - When two unblendable liquids are mixed together
   • Foam - When air bubbles are in liquid
     • merginue
   • Gel - contains small amount of solid in large amount liquid
   • Suspension - when solid is held in liquid
     • solid may sink

5. ADDITIVES

   • Natural Additives
     • in natural foods, extracted and put into other foods
   • Artificial Additives
     • Do not occur naturally made synethically
       • Tartrazine (yellow) colour
   • Preservatives - Extend shelf life , salt used
     • Colouring - Makes food more appealing
     • Flavouring - used to improve flavour
   • Emulsifiers - to prevent separation of ingrediants