Factors that affect functional properties
The factors that affect the functional properties of food are:
Oxygen
Temperature
Acidity
Agitation
Enzymes
Addition of other ingredients
Each nutrient is affected by different factors
Proteins - Denaturation, coagulation, gelation, foaming and browning
Carbohydrates - Gelatinising, dextrinising caramelising and crystallising
Fats - Emulsifying and aerating
These factors have been discussed under each heading of protein, carbohydrates and fats and are different according to each nutrient
Oxygen
Temperature
Acidity
Agitation
Enzymes
Addition of other ingredients
Each nutrient is affected by different factors
Proteins - Denaturation, coagulation, gelation, foaming and browning
Carbohydrates - Gelatinising, dextrinising caramelising and crystallising
Fats - Emulsifying and aerating
These factors have been discussed under each heading of protein, carbohydrates and fats and are different according to each nutrient