Glossary
Fermentation
A chemical process in which microorganisms such as yeast or bacteria break down specific food to form a simpler substances. During this process, ethanol and carbon dioxide is created.
Gelatinisation
Gelatinisation is the thickening of starch only in the presence of moisture and heat.
This happens when at 84 degrees celsius, when the starch molecules begin to swell and burst, letting the solvent mix with the starch and becomes a permanent solution.
It is a vital chemical process in food such as sauce as the dense, smooth consistency is needed.
Denaturation and Coagulation
A chemical process that is vital for cooking protein food.
Denaturation is the process in which the protein bonds are separated and the protein structures are unravelled to result in a single strand of protein. (amino acids)
Coagulation is the process of protein in a liquid state physically changing to a solid state. E.g. Cooking steak.
Emusification
Emulsification is the chemical process of making two or more immiscible ingredients in a permanently mixed solution.
This is achieved by adding an ingredient which stabilizes emulsion.
Leavening
Leavening is a chemical process important for successfully baking cake or bread.
It has the role of making the dough or batter to rise to result with a soft, sponge-like texture.
This only occurs in the presence of heat, moisture and acidity.
Caramelisation
Caramelisation is the oxidaton of sugar in the presence of heat. Or simply defining, the oxidation of sugar means when the oxygen atoms and the sugar molecules contact with each other, one or two electrons are lost, causing them to stick together and not be able to separate.