Glossary
Caramelisation-
Caramelisation is the browning of sugar, a process used extensively in cooking for the resulting nutty flavour and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Coagulation- Coagulation cannot occur without denaturation. Coagulation is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. (eg. raw to cooked eggs) Denaturation- Denaturation is the permanent alteration of the protein structure, made of amino acids. Amino acids are the building blocks of protein, and are joined together by chemical bonds that hold them in a helical structure. The alterations may be caused by acids, or physical agitations that break the chemical bonds. Emulsification- Emulsification is the process of making an emulsion. An emulsion is a mixture of two or more liquids that are normally immiscible (non-mixable or unblendable). |
Fermentation-
Fermentation is defined as the conversion of sugar molecules into Ethanol (alcohol) and Carbon Dioxide by yeast or bacteria. Gelatinisation- Gelatinisation is the thickening of starch in the presence of moist heat, (permanent suspension) a type of colloidal system- solid in a liquid. Leavening- Leavening is the process of incorporating one or more gases into a product. It can be done by:
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