INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
tiny droplets of liquids become trapped within coagulated proteins.
|
|
|
heat, acids, and enzymes can cause the separated strands of amino acids in the denatured protein to regroup with cross bonds.
|
|
|
when gas such as air is being dispersed through a liquid.
|
|
|
the structure of proteins break apart.
|
Detailed explanation-1: -A protein becomes denatured when its normal shape gets deformed because some of the hydrogen bonds are broken. Weak hydrogen bonds break when too much heat is applied or when they are exposed to an acid (like citric acid from lemon juice).
Detailed explanation-2: -The protein molecule unfolds and takes on a less compact structure. Denaturation is the first step in coagulation. Coagulation happens when the protein molecules unfold during denaturation, bump into other protein molecules, and combine together in clumps to become a solid.
Detailed explanation-3: -As protein foods are prepared and cooked, they change texture + become more solid (set) e.g. meat, fish, and eggs. Denatured protein molecules unfold and join up with other ones to form big groups-they coagulate *As they coagulate, they trap air and water and this changes the colour, texture and flavour of the food.