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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Warmth, moisture, salt and time
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Warmth, moisture, sugar or starch and time
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Warmth, moisture, salt or starch and time
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Cold, moisture, sugar or starch and time
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Detailed explanation-1: -Yeasts need warmth, moisture, food and time to grow and reproduce. Yeasts are most active between 25° and 29°. Yeasts are destroyed by temperatures above 70°. During this process, the enzymes in the yeast cells obtain energy by converting sugars to alcohol and carbon dioxide.
Detailed explanation-2: -It requires moisture, warmth, food, and nutrients for their growth. These conditions help to fungi to grow and reproduce. Yeast is commercially cultured on an aerated suspension of molasses. It is a type of sugar that serves as a food source for the yeast.
Detailed explanation-3: -Yeast must have three things in order to grow: Moisture, Food, and Warmth. To activate yeast the first step is called proofing and is a way to test the yeast to make sure it is alive and still active. This is accomplished by mixing the yeast in a warm liquid.
Detailed explanation-4: -Proofing Active Dry Yeast It needs the extra warmth to dissolve and become active. At cooler temperatures, the yeast doesn’t wake up as well, and it can release a substance that can interfere with gluten formation.