34456388
Descripción
Fichas por Weaving TUACH, actualizado hace más de 1 año
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Creado por Weaving TUACH
hace más de 2 años
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| Pregunta | Respuesta |
| Denaturation | Occurs when the structure of amino acids found in protein are altered The change the shape or "unfold" because the chemical bonds are broken |
| Coagulation | Is a type of denaturation This changes the texture and is irreversible |
| Aeration | Increases the volume of a product by adding air |
| Emulsification | A mixture of liquids that normally doesn't mix e.g. water and oil) |
| Gelatinisation | Occurs when starch thicken swell and burst in liquids |
| Caramelization | Causes sugars to change color and flavor due to dry or moist heat |
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