Complete the following Keyword meaning:

Gluten - a mixture of two proteins present in cereal grains, which is responsible

for the elastic texture of dough.
Dextrinisation–the process involving the browning of starch foods
when subjected to dry heat.

Oxidation –reaction that is the result of a substance being expose to

oxygen. When the oxygen is exposed to certain elements it causes a
change to occur.

Emulsification-combine two ingredients together which do not

ordinarily mix easily. The ingredients are usually oil or a fat like olive oil or
egg yolks.

Plasticity-the quality of being easily shaped or moulded.

Gelatinisation -process of breaking down the intermolecular bonds
of starch molecules in the presence of water and heat, allowing the
hydrogen bonding sites .

Enzymic -have a part in digestion, in the breaking down of vitamins or

nutrients that you ingest, in building cells, and in reactions that transform
energy into a usable source for the body.

Caramelisation – is the browning of sugar, a process used extensively in cooking

for the resulting sweet nutty flavour and brown colour.

Aeration –The process of allowing air to be combined into ingredients

to make them lighter and/or create more volume.

Denaturing – proteins tend to bond together, or coagulate, and

form solid clumps.

Shortening -A solid fat made from vegetable oils, such as soybean

and cottonseed oil, which have been hydrogenated to create a solid. This
process creates trans fatty acids which turns polyunsaturated fats into
saturated fats.