ATARMAxxing · VCE Food Studies revision notes
Functional properties of carbohydrates, proteins and lipids in food preparation
Food science — functional properties
What this note covers
- Carbohydrates: Gelatinisation
- Carbohydrates: Caramelisation
- Proteins: Denaturation and Coagulation
- Proteins: Foam Formation
- Lipids: Emulsification
- Lipids: Shortening and Aeration
- Integrating Functional Properties: Real Food Outcomes
7 sections · 14 key terms & formulas · 6 common mistakes
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