food science
- Caramelisation: A process which occurs when sucrose is heated and changes in colour from white to brown.
- Coagulation: A process which involves the denaturation of proteins; changing from a soluble to an insoluble structure.
- Cook-Chill: A method of food preparation in which the food is cooked then rapidly chilled and stored below 5°C, thus increasing the keeping quality of the product for a short time.
- Denaturation: An alteration in the structure of protein caused by heat, acid, alkali, or mechanical action. It is an irreversible process.
- Dextrinisation: Starch turns brown in the presence of dry heat when bread is toasted.
- Fermentation: The chemical breakdown of sugars by the action of yeast or bacteria.
- Foams: Formed when gas is mixed into a liquid (e.g. air whisked into egg white).
- Gelatinisation: A process that occurs when starch is mixed with a liquid and heated; the starch thickens the liquid.
- Gluten: A mixture of the proteins glutenin and gliadin which provide structure and hold gas during the rising of bread.
- Homogenisation: A process where pasteurised milk is passed through fine sieves to break the fat globules into fine droplets which are dispersed throughout the milk.
- Hydrogenation: The conversion of oils to solid fats by the addition of hydrogen to the unsaturated double bonds.
- Maillard reaction: A non-enzymic browning reaction which occurs as a result of heating during cooking and processing, but also occurs in some stored products such as dried milk.
- Pasteurisation: The process of prolonging the keeping quality of products such as milk by heating to destroy harmful bacteria.
- Plasticity: The capacity of a fat to spread.
- Peptide bond: A link between amino acids used in the formation of dipeptides, polypeptides, and proteins.
- Preservatives: Substances added to some processed foods to prevent spoilage.
- Rancidity: A chemical change caused by oxidation or hydrolysis. It causes 'off' flavours to develop.
- Syneresis: Usually refers to eggs; if overcooked, the proteins shrink as they coagulate and separate from the watery liquid.