Food Science Glossary
| Term | Definition |
|---|---|
| Raising agents |
Substances that promote volume increase by aeration e.g yeast, and baking soda. Also called leavening agents. |
| Rancidity |
Caused by fat oxidation; which primarily occurs with unsaturated fats and produces unpleasant odours and flavours |
| Rennet |
A complex set of enzymes used in cheesemaking and usually derived from a calves' stomach-lining |
| Retrogradation |
Realigning of amylose and amylopectin chains during cooling of a gelatinised starch mixture to a crystalline structure |
| Rheology |
The study of the food behaviour when force is applied; deformation of solid or flow of liquid. Impacts food texture, equipment and packaging |
| Riboflavin |
Vitamin B2; found in eggs, vegetables and meats |