prevents fats and oils becoming rancid. e.g - cakes, biscuits
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
8. What does ROWE stand for?
Rancidity, Oxidation, Water loss, Enzymes
rancid, oxygen, water, eggs
rancid, oxygen, water, enzymes
rancidity, oxygen, water, enzyme
9. Denaturation...
thickening of starch when moist heat is applied
browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
in proteins, changing of chemical structure
setting of proteins during heating
10. Emulsifiers...
used to prevent separation, e.g yoghurts.
mix water and oil together to prevent separation. e.g - mayonaise, salad dressings
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
prevents fats and oils becoming rancid. e.g - cakes, biscuits
11. Rancidity...
antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
12. Enzymes...
colour and texture change, Vit A lost when exposed to light, air, heat & sunlight speeds up process, Vit C in particular is lost easily
speed up ripening during storage, can cause browning in cut of bruised foods
antioxidants added to prevent rancidity, unpleasant taste/smell of fats/oils, caused by oxidation
B & C vits most affected, fruit and veg loose moisture and dry out which means loss of vits
13. Flavour enhancers...
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
give a more intense flavour e.g - ready- made meals, sweeteners
prevents fats and oils becoming rancid. e.g - cakes, biscuits
used to prevent separation, e.g yoghurts.
14. Why are additives useful?
improves appearance and colour of the food
saves using expensive nutrients
improve shelf-life, improve flavour, texture, appearance, colour, smell of food, improve consistency, increase nutritional value
improve shelf-life, makes food taste nicer, makes the food look more pretty
15. Antioxidants...
used to prevent separation, e.g yoghurts.
add colour to products - e.g - sweets, yoghurts, deserts
prevents fats and oils becoming rancid. e.g - cakes, biscuits
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
16. Caramelisation...
browning of sugar when dry heat is applies
thickening of starch when moist heat is applied
in proteins, changing of chemical structure
setting of proteins during heating
17. Gelatinisation...
browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
in proteins, changing of chemical structure
thickening of starch when moist heat is applied
setting of proteins during heating
18. Preventing nutrient loss...
cook using low temperatures
canning, freezing, vacuum packing, air tight container, steam rather than boil, use fridge, handle with care to prevent bruising, tare instead of chopping, buy green veg.
cook using long methods
cool in sunlight
19. Preservatives...
used to prevent separation, e.g yoghurts.
prevents fats and oils becoming rancid. e.g - cakes, biscuits
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
prevent decay, make food safer to eat for longer, e.g - bacon, pies, meats
20. Dextrinisation...
browning of starches when dry heat is applies (e.g toasting bread, cooking of cakes)
