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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gelation
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coagulation
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foaming
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gelatinisation
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Detailed explanation-1: -Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids.
Detailed explanation-2: -Definition. Denaturation refers to the process of modifying the molecular structure of a protein while coagulation refers to the change in the structure of a protein by the action of heat, mechanical action or acids.
Detailed explanation-3: -Coagulation can occur in a few different ways: enzyme action, acid addition, or acid/heat addition. These three processes will be the foci of this post.
Detailed explanation-4: -Examples of coagulated protein include egg whites that turn from clear to white when heated and bread dough that rises and forms into loaves when baked.