INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Bicarbonate of Soda
|
|
|
Yeast
|
|
|
Steam
|
|
|
Air
|
Detailed explanation-1: -Yeast, a tiny single-celled microorganism, a type of fungus, is an example of a biological raising agent. Yeast is used to make bread dough. How do biological raising agents work? Yeast feeds on the sugar contained with the dough, producing carbon dioxide and alcohol, in a process called fermentation.
Detailed explanation-2: -When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol-this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.
Detailed explanation-3: -Carbon Dioxide Helps Bread Rise In bread making (or special yeasted cakes), the yeast organisms expel carbon dioxide as they feed off of sugars. As the dough rises and proofs, carbon dioxide is formed; this is why the dough volume increases.
Detailed explanation-4: -Hi there Bakers and Foodies; today I’ll be sharing four types of raising agents used in baking. Baking Powder. Bicarbonate of Soda/Sodium Bicarbonate/Baking soda. Eggs. Yeast. More items •18-Oct-2021