FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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conjugate
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agglomerate
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bind
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hydrolyze
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Detailed explanation-1: -They are present in small amounts in flour as well as in yeast and bacteria. When water is added to flour, proteases move about, cutting up protein. This action improves dough and make kneading easier. Too much protease will destroy gluten.
Detailed explanation-2: -Role in Baking Without gluten, baked goods won’t hold their shape. That’s why wheat flour is used in baking. When the glutens in wheat are stretched out through the kneading or mixing process, they form little pockets which can then be inflated by the gases released by the leavening agent.
Detailed explanation-3: -The more the dough is mixed, the more gluten is developed. This causes the dough to become elastic and stretchy, as can be seen in bread dough. The gluten is formed during kneading of the bread dough. Kneading causes the gluten strands to get stronger and longer.