FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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air
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oxygen
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carbon dioxide
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None of the above
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Detailed explanation-1: -Aeration during mixing provides oxygen for dough development and creates nuclei for the carbon dioxide produced by yeast during proving; the unique rheology of dough allows these bubbles to be retained to create a well risen dough piece that is set by baking.
Detailed explanation-2: -Fermentation is an anaerobic biological process that converts sugars and starches into simpler substances. In baking, it causes yeast and bacteria to convert sugars into carbon dioxide, among other things. This is what causes the dough to rise.
Detailed explanation-3: -Baking Soda It’s used to chemically leaven doughs and batters when it is mixed with an acid. Combining baking soda with an acid produces a chemical reaction that releases carbon dioxide gas which causes the food to expand and become fluffy.