Wheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.
Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making.
What is protein?
What are fats and oils?
Gelatinisation: thickening a liquid (sauce) by heating starch.
What do we mean by 'functional properties of food'?
What is the Institute of Food Science & Technology (IFST)?
Love Food Love Science is created and managed by the Institute of Food Science & Technology.
We are a charity and our purpose is the advancement and application of food science and technology for the benefit, safety, and health of the public.
Love Food Love Science is free to use.
Love Food Love Science gives secondary school teachers access to credible food science and technology teaching resources and mentoring support. It is provided free by the Institute of Food Science and Technology (IFST), a professional body for those involved in all aspects of food science and technology. IFST is an independent membership body, supporting food professionals through knowledge sharing and professional recognition.
2017 Ecotrophelia UK Finalists & Winners