Functional Properties of Food
Discover the scientific principles behind food reactions, such as gelatinisation, coagulation, and caramelisation. Observe how ingredients change physically and chemically when heated.
About This Topic
Discover the scientific principles behind food reactions, such as gelatinisation, coagulation, and caramelisation. Observe how ingredients change physically and chemically when heated.
Key Questions
- What causes eggs to set and coagulate when heated?
- How does starch thicken sauces through gelatinisation?
- Why do onions turn brown and sweet when sautéed?
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