Food Reactions

What is the process where starch granules absorb water and swell upon heating?

• Caramelisation

• Dextrinisation

• Gelatinisation

• Maillard Browning

Which reaction results in toasty and nutty flavors by breaking down long-chain starch molecules?

• Denaturation

• Caramelisation

• Dextrinisation

• Foaming

At what temperature does sugar undergo caramelisation?

• Above 140 °C

• Above 160 °C

• Below 100 °C

• Between 120-140 °C

What causes the desirable brown color and roasted flavor in meat during Maillard browning?

• Denaturation of proteins

• Absorption of water by starch granules

• Reactions between sugars and proteins

• Formation of foam by protein denaturation

What happens to proteins during denaturation?

• They solidify

• They form a network

• They uncoil and lose their original structure

• They absorb water

What is formed when egg white is beaten and protein strands denature to wrap around air bubbles?

• Foam

• Caramel

• Gluten

• Dextrin

What is the result of coagulation in protein-rich foods?

• Browning

• Solidifying or curdling

• Absorption of water

• Formation of foam

What is the purpose of shortening in baked products like scones?

• To form a protein network

• To reduce gluten networks

• To stabilize egg white foam

• To increase gluten strands

What is needed to stabilize emulsions like mayonnaise and cream?

• Fats

• Emulsifiers

• Proteins

• Water

What is the temperature at which a fat turns from a solid to a liquid state?

• Boiling point

• Smoke point

• Melting point

• Freezing point