Combining foods
Most of these working properties can be found in many different foods. The functional properties of different foods can be combined by:
-Binding uses fats, eggs, cereals and flour to bind ingredients. For example, egg is used to bind together a biscuit mixture.
-Bulking forms the main structure of a food product, such as flour in biscuits and cakes.
-Enrobing means coating a food with another ingredient, for example, dipping fish in beaten egg and then breadcrumbs.
-Enriching is the addition of an ingredient to improve the quality. Nutrients are sometimes added to increase nutritional value.
-Fermentation uses yeast to convert carbohydrates into alcohol and carbon dioxide. In bread making, yeast is added to flour and water causing the dough to rise.
-Flavouring can be savoury, like herbs and spices, or sweet, like sugar or sweeteners. Sugar helps to soften the sharp taste of grapefruit.
-Shortening uses of oils and fats to reduce the development of gluten in pastry to make the dough less stretchy.
-Stabilising helps food keep its structure. Eggs and flour are used for stabilising.
-Setting means using ingredients to make foods firm, such as gelatine to set cold desserts.