Functional and Chemical Properties of Food Crossword

The process of soaking food in a liquid before cooking to improve texture and flavour.
When the structure of protein is changed.
When the protein in a food sets.
When flour proteins are mixed with water and kneaded.
Gas spreading through a liquid.
When starch is added to liquid and heated.
Dry heat changes starch colour to brown.
When heat is applied to sugar.
The process of fat coating flour particles to create a crumbly texture.
Trapping air in a mixture to create a springy texture.
The melting temperature of fat and its ability to spread easily.
The mixing of two immiscible liquids.
The change of colour, taste, flavour and nutritional value of fruit and vegetables.
Water-soluble vitamins are lost due to air exposure.