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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Gelatinisation is completed before boiling point
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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: -First, starch absorbs the free water in the dough. It swells, and in the oven, the starch begins to gelatinize due to the high temperature. During baking, the gluten gives up water to starch, and the gelatinization is complete.
Detailed explanation-2: -Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon.
There is 1 question to complete.