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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The name of the process when fat shortens gluten strands in pastry making is:
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Gelatinisation
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Dextrinisation
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Caramelisation
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Shortening
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Explanation:
Detailed explanation-1: -Shortening is created from liquid oil by hydrogenation. Hydrogenation is the process of adding extra hydrogen atoms to the vegetable fats, consequently turning them into solids from a liquid state. In short, turning previously unhydrogenated oil into a partially-hydrogenated oil (PHO) with trans fatty acids.
Detailed explanation-2: -Shortening is made by a process called hydrogenation, which involves add extra hydrogen atoms to the aforementioned vegetable fats and turns them into solids, rather than liquids. This process of turning the previously unhydrogenated oil into a partially hydrogenated fat with trans fatty acids.
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