Functional Properties of Food

Front

DENATURATION

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PROTEINS lose their structure due to heat, acidity, or other actions.

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Starch gelatinization in sauces

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Thickening

Front

Starch breakdown into dextrins via dry heat.

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Dextrinisation

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Cereal Grains

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Toasted appearance from dextrinization

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Pastry Crust

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Browning from dextrinization

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Dextrinization of bread starches

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Toast

Front

Oil emulsified with egg yolk

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Mayonnaise

Front

Browned crust from dextrinization

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Grilled Bread

Front

Oil emulsified with vinegar or lemon juice.

Back

Salad Dressings

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Milk

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Protein denatures when heated