Functional Properties of Food

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Across
  1. 4. Dissolved sugar reforms crystals on cooling in a concentrated/supersaturated solution
  2. 5. Unfolded proteins set into a firm network, trapping liquid to form a solid
  3. 6. Over-coagulated protein squeezes out liquid (e.g., weeping meringue, scrambled eggs)
  4. 7. Protein structure unfolds due to heat, acid, salt, enzymes or beating
  5. 8. Browning when dry heat changes surface starch to dextrin (e.g., toast, cereals)
Down
  1. 1. Starch in liquid swells and thickens when heated as it absorbs water
  2. 2. Lipids and water are held together; emulsifiers (e.g., egg yolk) prevent separation
  3. 3. Sugars heated (~160°C) turn golden-brown and develop caramel flavour