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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Emulsification and Aeration.
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Crystallisation, Caramelisation, Dextrinisation and Gelatinisation.
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Browning, Foaming, Gelation and Coagulation.
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None of the above
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Detailed explanation-1: -Gelatinisation When starch and water are heated, the water is absorbed by the starch granules, which swell and burst causing the liquid to thicken. Cheese sauce, custard, white sauce. Fermentation Yeast produces carbon dioxide and alcohol which allows the flavour texture and volume to develop.
Detailed explanation-2: -Definition/Explanation of Property: Dextrinisation is the process involving the browning of starch foods when subjected to dry heat. It is defined as the breakdown of starch into dextrin’s (disaccharides.) It is a non-enzymatic browning and chemical change which is easily digested as partial breakdown is complete.
Detailed explanation-3: -Functional properties describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels. Functional properties include: Dextrinisation. Caramelisation. Flavour.