Functional properties

caramelisation - sugar

when sugar begins to decompose when exposed to high temperatures, 190°C, using dry heat. Resulting in browning and enjoyable aromas

gelatinisation - starch

starch granules absorb liquid in the presence of heat and thickens the liquid, forming a gel

coagulation - starch

a form of denaturation that occurs when there is a permanent change in the protein from a liquid into a thick mass, a result of heat of addition of acids

Millard Reaction - protein

when sugar or starch and a protein are present in a food and dry heat is applied, producing a golden brown colour

caramelisation - sugar examples

Toffee, caramelising sugar

gelatinisation - starch examples

custard, lemon tart

coagulation - starch examples

boiled egg, quiche

Millard Reaction - protein examples

baked bread, marinated meat