Both gliadin and glutenin are hydrophobic. Gliadin contributes to the viscosity, while glutenin contributes to the elasticity.
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Which of the following statement about the melting point is…
Which of the following statement about the melting point is CORRECT?
What is the function of liquid in making batters and dough?
What is the function of liquid in making batters and dough?
According to the food labeling law, foods can be labeled glu…
According to the food labeling law, foods can be labeled gluten-free when the gluten content is less than 20 ppm.
The smoke point decreases as oil is repeatedly used for fryi…
The smoke point decreases as oil is repeatedly used for frying, and the quality is reduced.
Which of the following statement about enzyme usage during p…
Which of the following statement about enzyme usage during processing is INCORRECT?
The smoke point decreases as oil is repeatedly used for fryi…
The smoke point decreases as oil is repeatedly used for frying, and the quality is reduced.
Which of the following is a sequestrant?
Which of the following is a sequestrant?
This figure is a(n) __________ emulsion.
This figure is a(n) __________ emulsion.
Emulsifiers should easily adsorb at the interface, reduce in…
Emulsifiers should easily adsorb at the interface, reduce interfacial tension, and form a stable interfacial film.