INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Dry heat is required for dextrinisation
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True
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False
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -During the heating process, the starches within the food are broken down (by a chemical reaction) into sugars called dextrin. Dextrins are brown in colour and have a distinct taste and consistency. Producing dextrin therefore results in a change in colour of food to golden brown.
Detailed explanation-2: -These results show that at lower temperatures of 121 O and 110 O C hardly any reaction is perceptible, the dextrinization reaction taking place at 200 OC or thereabouts. De-creasing the moisture content of starch increases the rate of dextrinization reaction.
There is 1 question to complete.