Posters on the functional and chemical properties of: Proteins Denaturation Coagulation Gluten formation Foam formation Carbohydrates Gelatinisation Dextrinisation Caramelisation Fats & oils Shortening Aeration Emulsification Plasticity

This resource includes worksheets and exam style questions on: The functions and chemical properties of protein (denaturation, coagulation, gluten formation and foam formation). The functions and chemical properties of carbohydrates (gelatinisation, caramelisation and dextrinisation). The functions and chemical properties of fats and oils (shortening, emulsification, plasticity and aeration). This resource is designed to help students studying GCSE Food Preparation and Nutrition. This resource can be used in lessons and as a revision aid.