Objectives:
Revision – how is protein structured
State how proteins can be denatured.
Define coagulation
Define gluten formation
Tasks:
Watch the videos
Write out the glossary terms
Fill in the gaps
Draw denaturation and coagulation
Complete the table
Answer the question
(Page 105-112 in the text book https://www.illuminate.digital/aqafood/ - there are some fab recipes in this section that you should cook if you have the resources)
Please watch the video part 1:
On your glossary page please write out the glossary terms (you may wish to do this as the videos prompt or do it all in one go):
Denature: The chemical bonds have been broken and the protein molecule has unfolded and changed shape.
Coagulation – the joining together of lots of denatured proteins, the protein is set through the addition of heat or acid.
Marinade – is a highly flavoured liquid, which is used to give flavour, keep food moist and assist in tenderising foods. The liquid can be acidic or salty.
Curdling – is when milk denatures. It develops a slightly lumpy appearance because all the protein in the milk has clumped together.
Denature animation:
Draw a diagram of denatured proteins:
Please watch the video part 2:
Write out the paragraph, filling in the gaps with the words below:
more denatured texture trap
coagulation appearance larger
Denatured protein molecules are …………….. and take up ……….. space than they used to. Because of this, they knock into other ……………………. protein molecules and start to join together in large groups – this is called ……………………… . As they coagulate, the protein molecules ………. and hold water from the food in pockets between them. As coagulation continues, the ……………………. and …………… of the food changes.
Please watch the video part 3:
Draw a diagram of coagulation:
Please watch the video part 4:
Fill out the table:
Watch the lesson video part 5:
Draw out this diagram:
Fill in the gaps:
Water is added to ............... ............flour
Water activitates .............. and ............. in the flour, which asorb the water to form .............
As the dough is ............... gluten continues to form, creating a .................. in the bread dough
Yeast in the mixture produces ................. ............. gas, which is trapped in the framework and causes the dough to ................
When gluten is heated in the oven it set or ......................, giving the bread a springy, light texture
Watch the animation to help you answer the following question:
Many pastry recipes tell you to leave the pastry to rest before you bake it, why is this?
Please email your answer to this question by the end of Tuesday 5th May - on either a word document or a photograph of it written out.
Feedback: I will be giving general feedback this time and it will be emailed to you on Thursday
FAQs: Don't forget I'll be on my email (kconnett@taptonschool.co.uk) to instantly respond to questions between 12-1pm on Monday. If you can't get on to email at that time, please email your questions over the weekend and I will add it to the FAQ section here.
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