Food Tech

Food Tech

1. Gelatinisation

   • 1) starch granules begin to absorb liquid and swell up
   • 3) Full gelatinisation occurs at 100 degrees Celsius
   • 2) at 80 degrees Celsius the starch granules burst and release a thick gel to thicken a dauce
   • 0) the starch particles are held in suspension in the liquid and it is stirred to stop the particles clumping together and sticking to the bottom

2. Cake making

   • Techniques
   • Glazing techniques

3. Bread

   • The yeast rises the bread dough as it ferments with sugar to produce carbon dioxide
     • The gluten stretches to hold the carbon dioxide
   • When a dough containing flour is kneaded, a protein called gluten is formed
     • Strong bread flour will form more gluten
     • gluten gives bread dough its elasticity and helps it to rise
       • When the gluten reaches high temperatures it coagulates so the dough star Yes stretched to give a light, airily textured bread

4. Pastry

   • Types

5. Cool starches

   • Pre-gelatinised starches
     • Thickens instantly when mixed with hot water
       • E.g. Packet custard
       • E.g. Instant noodles
   • Some starches can be used to prevent syneresis (when protein coagulates to squeeze out the fat and water in a cooked product)
     • This is extremely handy in products that need reheating and in frozen foods so they keep their nutrients and moisture when cooked
   • Modified starches
     • These starches aren't affected by acid so can be used to thicken acidic products
       • E.g. Salad cream which contains vinegar
       • E.g. Instant desserts (angel delight)