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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What is syneresis?
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when carbohydrates are heated
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when a sauce becomes thick
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overcooking a protein which causes it to become rubbery as the water is squeezed out
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whisking to make a foam
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Explanation:
Detailed explanation-1: -Syneresis or weeping is the process in which gel shrinks and looses the entire liquid present inside it after standing for a long time. From: Advances in Aerogel Composites for Environmental Remediation, 2021.
Detailed explanation-2: -Syneresis (after finding varying pronunciations across dictionaries and consulting experts, we settled on “sinnerRHEsus”) is the technical term for what chefs call “weeping”-when a gel that’s holding onto liquid in a food lets go of some of that liquid.
Detailed explanation-3: -Syneresis is the term that describes liquid oozing out of a large number of foods such as jams, jellies, sauces, dairy products, surimi and tomato juice, as well as meat and soybean products.
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