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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kills bacteria
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denatures the proteins
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coagulates the proteins
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dries out the mixture and forms a solid foam
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Detailed explanation-1: -When an egg white foam is heated, the protein coagulates and water evaporates, forming a solid foam, in this case called a meringue. You should find that the oil prevents the foam from forming.
Detailed explanation-2: -The heat coming from your stove denatures the protein by disrupting some of its bonds that held the molecule into shape. In the case of hard-boiled eggs, the proteins clump together and solidify, causing the egg white and yolk to harden.
Detailed explanation-3: -Older egg whites tend to not hold the air bubbles as well as fresher whites, which can cause them to collapse. A more common cause of collapse, though, is that when the whites are beaten too quickly (on too high a speed) they form big unstable air bubbles, which will later collapse.