INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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When frying an egg
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When adding lemon juice to cream
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When mechanically beating meat
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When whisking egg whites for meringue
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Detailed explanation-1: -Whipping or beating the egg whites break the chemical bonds that hold the chains in its original ball form, allowing them to uncoil into their original long strands. When you heat these captured air bubbles, they expand as the gas inside them also is heated.
Detailed explanation-2: -Meringues are egg whites whipped with sugar. They are a frequent ingredient in cake icings, creams, fillings and toppings. Meringues are used in mousses and souffles to give volume and fluffiness to their texture. One more great option is to bake meringues.
Detailed explanation-3: -Over the past three decades, a number of experimental techniques for mechanical denaturation have been developed [20]. Optical tweezers, magnetic tweezers, and force mode AFM are three examples of such techniques.