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 the swelling of sugar granules
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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: -Starch gelatinization is the disruption of molecular orderliness within the starch granule. It results in granular swelling, crystallite melting, loss of birefringence, viscosity development, and solubilization. A variety of analytical techniques have been employed to probe starch gelatinization.
Detailed explanation-2: -The most common examples of starch gelatinization are found in sauce and pasta preparations and baked goods. In sauces, starches are added to liquids, usually while heating. The starch will absorb liquid and swell, resulting in the liquid becoming thicker. The type of starch determines the final product.
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