Food Science: Chemical and Functional Properties of Food 5.0 / 5 based on 1 rating ? Home Economics: Food & NutritionChemical and Functional Properties of FoodGCSEAQA Created by: eloisesmallbone07Created on: 18-01-20 15:45 74681023915 Across 1. ....... is a protein found in wheat flours (6) 5. During coagulation, what gets trapped between the molecules? (5) 6. Foams form a ...... structure when they are cooked (5) 7. During gelatinisation, the starch granules.........(two words) (9) Down 2. To avoid caramelised sugar burning quickly, .......can be added during the early stages of heating (5) 3. Gluten is formed when water is mixed with..... (5) 4. When starch granules are first mixed with a liquid, they become...... in it (9) 8. Foam forms when gas gets trapped inside.... (6) 9. Dough needs to be ........ to 'work' the gluten (7) 10. When proteins are cooked, this happens (12)
Comments
No comments have yet been made