Food Science & Technology Flashcards

Which protein fraction in wheat flour is primarily responsible for dough elasticity?

Answer: Glutenin

Glutenin high-molecular-weight subunits form cross-linked networks that provide dough elasticity and strength.

The critical control point (CCP) concept in HACCP applies to steps where:

Answer: Control can be applied to prevent or eliminate a safety hazard

A CCP is a processing step at which control measures can prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Lipid oxidation in foods is accelerated by which of the following?

Answer: Exposure to UV light and pro-oxidant metals

UV light generates free radicals and pro-oxidant metals like iron and copper catalyze the propagation phase of lipid oxidation.

Which gelling agent forms a thermoreversible gel that melts above approximately 35°C?

Answer: Gelatin

Gelatin gels melt near body temperature (~35°C) because they form physical hydrogen-bonded networks that are easily disrupted by heat.

In extrusion cooking, the high shear and temperature combination primarily results in:

Answer: Protein denaturation and starch gelatinization

Extrusion subjects food to high temperature and mechanical shear that simultaneously denatures proteins and gelatinizes starch.

Which preservative is most commonly used to inhibit yeast and mold in acidic beverages like fruit juices?

Answer: Potassium sorbate

Potassium sorbate is effective against yeasts and molds in acidic foods and is generally recognized as safe (GRAS) at permitted levels.

The term 'retrogradation' in starch science describes:

Answer: Recrystallization of gelatinized starch chains on cooling

Retrogradation is the reassociation and partial recrystallization of amylose and amylopectin chains after gelatinized starch cools.