INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Egg Substitutes are not made from egg whites and other ingredients
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True
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false
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Egg Replacer is a mixture of “potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, cream of tartar), cellulose gum, modified cellulose".
Detailed explanation-2: -Both yogurt and buttermilk are good substitutes for eggs. It’s best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced.
Detailed explanation-3: -Which of the following is true about egg substitutes? They are cholesterol-free, fat-free and lower in calories than whole eggs. In which of the following products is syneresis likely to occur? How should eggs be added to a hot mixture?
There is 1 question to complete.