Below is a list of some terms and there meanings:
Fermentation:
The scientific name for fermentation is zymology or more commonly known as zymurgy. Fermentation can simply be defined as the conversion of sugar molecules into ethanol (alcohol) and carbon dioxide through the use of yeast or bacteria.
Gelatinisation:
Gelatinisation has a colloidal system that is generally made of flour and milk. In gelatinisation the sauce for example changes from a temporary to a permanent suspension. Gelatinisation occurs when the maximum boiling point is reached and the product thickens. Gelatinisation changes the viscosity (thickness) of liquids.
Denaturation and Coagulation:
These are the simeese twins as you can't have one without the other. The main nutrient where these reactions will occur are in proteins. Some proteins include eggs,meat,chicken,seafood,legumes and tofu. Now proteins are made up of amino acids which are the building blocks for proteins. They are joined by chemical bonds that hold them in a helical structure. When you denature or coagulate meat (mainly denature) you break this helical structure as well as the chemical bonds. But in more simpler terms, denaturation is the permanent alteration of the proteins structure by heat,acid or agitation. Denaturation breaks the chemical bonds that hold the amino acids together. Coagulation is the setting of the protein when heat or acid is added. It may change the colour and/or texture.
Emulsification:
Emulsification is the act of making an emulsion. To make an emulsion you must make a mixture of two or more normally immiscible (non-mixable or un-blendable) liquids. For example water and oil. Emulsions are part of a more general class of two-phase systems of matter called colloids. There are two emulsifying agents, one being hydropholic - which is like the tail and hydrophyic which is like the head of an emulsion.
Leavening:
Leavening is the process of incorporating one or more gasses into a product. Leavening may be down by.
1) Physical/mechanical- Whisking or electric beating.
2) Chemical- Self raising flour (bi-carb soda) and baking powder.
3) Biological- Yeast
With the incorporation of those techniques leavening can be achieved.
Caramelisation:
Caramelisation requires the presence of sugar and heat, and after a period of time the sugar particles break down and produce volatile compounds, releasing aroma and colour. Thats why you get the beautiful aromatic smell and golden brown colour.
Colloidal Systems:
Colloidal system. (Also called colloidal dispersion, colloidal suspension.) An intimate mixture of two substances, one of which, called the dispersed phase (or colloid), is uniformly distributed in a finely divided state through the second substance, called the dispersion medium (or dispersing medium).
Temporary-Permanent Suspensions (Suspensions):
The change from a temporary suspension to a permanent suspension is mainly found in gelatinisation. It helps create a well supported area. For example with heating in the gelatinisation recipe (see page 4) the sauce is changed to a permanent suspension. If this didn't happen the sauce would be lumpy, inconsistent and taste like flour and milk.
And finally...
Viscosity:
Viscosity is the 'measurement' related to the resistance it takes for a liquid or paste (substance) to flow. In other words it relates to a substances thickness.
For example:
Vegemite has high viscosity.
Honey has medium viscosity.
And milk has low Viscosity.
Fermentation:
The scientific name for fermentation is zymology or more commonly known as zymurgy. Fermentation can simply be defined as the conversion of sugar molecules into ethanol (alcohol) and carbon dioxide through the use of yeast or bacteria.
Gelatinisation:
Gelatinisation has a colloidal system that is generally made of flour and milk. In gelatinisation the sauce for example changes from a temporary to a permanent suspension. Gelatinisation occurs when the maximum boiling point is reached and the product thickens. Gelatinisation changes the viscosity (thickness) of liquids.
Denaturation and Coagulation:
These are the simeese twins as you can't have one without the other. The main nutrient where these reactions will occur are in proteins. Some proteins include eggs,meat,chicken,seafood,legumes and tofu. Now proteins are made up of amino acids which are the building blocks for proteins. They are joined by chemical bonds that hold them in a helical structure. When you denature or coagulate meat (mainly denature) you break this helical structure as well as the chemical bonds. But in more simpler terms, denaturation is the permanent alteration of the proteins structure by heat,acid or agitation. Denaturation breaks the chemical bonds that hold the amino acids together. Coagulation is the setting of the protein when heat or acid is added. It may change the colour and/or texture.
Emulsification:
Emulsification is the act of making an emulsion. To make an emulsion you must make a mixture of two or more normally immiscible (non-mixable or un-blendable) liquids. For example water and oil. Emulsions are part of a more general class of two-phase systems of matter called colloids. There are two emulsifying agents, one being hydropholic - which is like the tail and hydrophyic which is like the head of an emulsion.
Leavening:
Leavening is the process of incorporating one or more gasses into a product. Leavening may be down by.
1) Physical/mechanical- Whisking or electric beating.
2) Chemical- Self raising flour (bi-carb soda) and baking powder.
3) Biological- Yeast
With the incorporation of those techniques leavening can be achieved.
Caramelisation:
Caramelisation requires the presence of sugar and heat, and after a period of time the sugar particles break down and produce volatile compounds, releasing aroma and colour. Thats why you get the beautiful aromatic smell and golden brown colour.
Colloidal Systems:
Colloidal system. (Also called colloidal dispersion, colloidal suspension.) An intimate mixture of two substances, one of which, called the dispersed phase (or colloid), is uniformly distributed in a finely divided state through the second substance, called the dispersion medium (or dispersing medium).
Temporary-Permanent Suspensions (Suspensions):
The change from a temporary suspension to a permanent suspension is mainly found in gelatinisation. It helps create a well supported area. For example with heating in the gelatinisation recipe (see page 4) the sauce is changed to a permanent suspension. If this didn't happen the sauce would be lumpy, inconsistent and taste like flour and milk.
And finally...
Viscosity:
Viscosity is the 'measurement' related to the resistance it takes for a liquid or paste (substance) to flow. In other words it relates to a substances thickness.
For example:
Vegemite has high viscosity.
Honey has medium viscosity.
And milk has low Viscosity.