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How Sugar is used in Custards?
While flour protein forms the structure of baked goods, custards are composed of egg protein structures. If the egg white solidifies too early all through cooking, the liquid ingredients form droplets in a process termed as Syneresis or weeping. Sugars delay the coagulation of egg proteins and break up clumps of protein molecules, so they finely disperse in the liquid mixture and provide a smooth and stable consistency.
Pullulan Pullulan is a water soluble edible microbial polysaccharide consisting of Maltotriose units (α 1 → 6), as shown in the figure 2.12. It is produced by yeast Aureobasi
Explain Two major causes of severe Protein Energy Malnutrition? Two major causes of severe PEM are diluted milk formulae and infections, especially diarrhoea in poor communiti
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What is more and less biologically complex out of whey protien and ice cream and why?
List a few shortcomings of native starches which make it unacceptable in certain food applications. Lack of free-flowing properties of water repellence of the starch granules,
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Define Isotope Dilution Method? The measurement of total body water (TBW) is based on the principle of hydrometry. You must be aware that water is the most abundant substance i
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