Functional Properties of Food Eggsperts Bundle

NSW NESA FOOD TECHNOLOGY 7–10 SYLLABUS (2019)

• describes the physical and chemical properties of a variety of foods FT5-3
• investigate functional properties of food, for example: (ACTDEK045)
  • denaturation of proteins
  • dextrinisation of carbohydrates
  • emulsification of lipids

NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)

Preliminary Food Technology

P2.2     identifies and explains the sensory characteristics and functional properties of food

P4.4     applies an understanding of the sensory characteristics and functional properties of food to the preparation of food products.

Students learn about:

• functional properties of food, including:

• the role of proteins in denaturing, coagulation, gelation, foaming and browning
• the role of carbohydrates in gelatinising, dextrinising, caramelising and crystallising
• the role of fats in emulsifying and aerating

• factors that affect the functional properties of food, including:
  • oxygen
  • temperature
  • acidity
  • agitation
  • enzymes
  • addition of other ingredients

Students learn to:

• explain some of the functional properties of food
• identify the factors that affect the functional properties of food

Contributes to:

Britain AQA GCSE Food Preparation & Nutrition (8585)
3.3.2 Functional and chemical properties of food

3.3.2.1 Proteins
Content

• protein denaturation
• protein coagulation
• gluten formation
• foam formation

3.3.2.2 Carbohydrates
Content

• gelatinisation
• dextrinization

3.3.2.3 Fats and oils
Content

• aeration

3.3.2.4 Fruit and Vegetables

Content

• enzymic browning

QLD QCAA Food & Nutrition General Senior Syllabus 2019

2.5 Topic 3: Protein

– processing, by

• explaining the cooking and processing techniques used to improve the palatability of protein-based foods, including: canning; dehydration; change of pH through the addition of acid and alkali; additives, e.g. salt, antioxidants; physical manipulation, e.g. tenderisation, aeration; and application of heat, e.g. grilling, roasting, poaching, braising and frying
• investigating how denaturation of animal and plant protein-based food affects the sensory properties and structure of food, including
• investigating foam formation and stability by dispersing gas in a protein matrix, including meringues
• analysing the information and data from experimentation to explain the difference between denaturation and coagulation

4.4 Topic 2: Carbohydrate

• using food science experiments, to identify how food components interact with the manipulation of temperature and chemical and functional properties of carbohydrate-based food, including
  • gelatinisation, by: explaining that gelatinisation occurs when liquids containing starch are heated; explaining that gelatinisation has three stages and is affected by the type of starch, temperature, and the quantity of tenderiser and type of acid used; experimenting with different types of starch to identify how they react in the gelatinisation process, including wheat flour, cornflour, potato starch and tapioca; recording and analysing results of experiments and drawing conclusions to determine which products would suit different formulations, comparing characteristics of appearance, taste, texture, flavour and aroma
  • crystallisation and nucleation, by: explaining crystallisation as a processing technique that is used to separate a solid dissolved in a solution from the liquid; explaining that nucleation is the formation of a crystal from a solution, a liquid or a vapour; demonstrating and comprehend crystallisation and nucleation, including super-saturated solutions, using sugar and water
  • caramelisation, by: recognising that caramelisation is a type of non-enzymatic browning; explaining that caramelisation is the oxidation of sugar
  • dextrinisation, by: explaining that dextrinisation is the process involving the browning of starch foods when they are subjected to dry heat and is defined as the breakdown of starch into dextrins or disaccharides; experimenting with carbohydrate-based food to demonstrate and comprehend dextrinisation, including dry heat application to starch-based end-products, e.g. roux and starch browning to change the end-product colour and flavour of a thickened liquid or food
  • gelification, by: defining gelification as the process of converting liquid substances into a solid gelatinous form with the help of a gelling agent, e.g. agar-agar, gelatine, carrageenan, gellan gum, pectin and methylcellulose carbohydrate; experimenting using gelling agents, g. using agar-agar to make soup noodles or cream cheese noodles

VIC VCAA VCE Food Studies Syllabus

• the functional properties of protein, sugar, starch, fats and oils in food, and the physical and chemical changes that occur to these components during preparation and cooking including dextrinisation, caramelisation, gelatinisation, emulsification, denaturation and coagulation, aeration, and the Maillard reaction.

WA SCSA Food Science & Technology YR 12 ATAR

• functional properties and how they determine the performance of food
• dextrinization
• caramelisation
• crystallisation
• emulsification
• gelatinisation
• oxidation
• denaturation
• coagulation
• leavening
• aeration
• rancidity

Properties of food

• functional properties that determine the performance of food
• dextrinisation
• caramelisation
• crystallisation
• emulsification
• gelatinisation
• oxidation
• denaturation
• coagulation
• leavening
• aeration
• rancidity