CRC Food Science & Technology 2

Question 1

Which sugar-related reaction requires a reducing sugar and an amino group and is responsible for browning in seared steak?

Accepted Answer

Maillard reaction

Answer

The Maillard reaction occurs between reducing sugars and amino groups, producing brown pigments and savory flavors.

Question 2

A product's water activity (aw) of 0.85 is closest to the minimum level that inhibits growth of which group?

Accepted Answer

Most pathogenic bacteria

Answer

Most pathogenic bacteria, including Staphylococcus aureus under aerobic conditions, are inhibited at aw below about 0.85–0.86.

Question 3

Which hydrocolloid forms thermoreversible gels that melt near body temperature and is derived from collagen?

Accepted Answer

Gelatin

Answer

Gelatin is hydrolyzed collagen that forms thermoreversible gels melting around 35 °C.

Question 4

Starch gelatinization primarily involves which change?

Accepted Answer

Starch granules absorb water and swell when heated

Answer

Heating in water causes granules to swell, lose crystallinity, and thicken the system.

Question 5

Retrogradation of starch in bread is the main cause of which quality change?

Accepted Answer

Staling

Answer

Recrystallization of amylopectin and amylose during storage firms the crumb and causes staling.

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