26+Q&A

__GUM & STABILIZERS __  ** Qs 1 **: What is the function of hydrocolloids in bakery product? ** Aws **: In bakery products, hydrocolloids assist in retaining moisture, which extends the shelf  life. Besides, hydrocolloids add viscosity to the batter, which control the size of he air  cells, created by the reaction of the leaving acid and sodium bicarbonate,resulting in   better volumes and finer texture.  ** Qs 2 : **What is the factor that influences the gel formation kinetics and final hardness? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">The gel formation kinetics and final hardness depends mainly on the bloom value, <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> particle size distribution and mean particle size. Salt content, pH and ambient <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> temperature also influences the result. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">EMULSIFIERS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Describes the change in the cake batter after incorporation of certain emulsifiers which <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> provides aeration/ foam stability. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">Cake batter is a mobile foam, while baked cakes are rigid foams. Emulsifiers coat the <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> air cells in foams to provide foam stabilization. In addition, emulsifiers increase the <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> amount of air that can be whipped into the batter by decreasing the surface tension of  <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> the aqueous phase, thereby increasing the whipping rate of batters. <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> Carbon dioxide gas, a leavened, does not spontaneously form bubbles in cake batters. By  <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> adding emulsifiers, more uniform air cells are generated and these act as nucleation sites <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> for the dissolved gas. The result is a cake with improved grain, more even cell structure, <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> and increased volume. <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-indent: 11.25pt; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> Monoglycerides, lactic acid esters, propylene glycol esters, polyglycerol esters, and <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-indent: 11.25pt; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> polysorbates are emulsifiers that provide aeration and foam stabilization. <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-indent: 11.25pt; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-indent: 11.25pt; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-indent: 11.25pt; text-justify: inter-ideograph;">** <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs 2: **<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">List out the classification of emulsifiers. <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws : (1) HLB – Hydrophilic/lipophilic balances <span style="line-height: normal; margin: 0cm 0cm 10pt 11.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> (2) Ionic charge <span style="line-height: normal; margin: 0cm 0cm 10pt 11.25pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> (3) Crystal stability <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-indent: 11.25pt; text-justify: inter-ideograph;"><span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">FOOD FLAVOURS __ <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> What will affect the enhancing abilities of MSG? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;">. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">The enhancing abilities of MSG are affected somewhat by the food system’s pH, <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> making it most effective at a pH range of 5.5 to 8.0. High temperatures also may cause <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> some loss of effectiveness. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> Define the concept of “Flavour enhancement”. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Flavour enhancement' is a somewhat ambiguous concept, it means one of two things, <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">increasing overall perception of flavour or improving the quality of the flavour. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">SWEETENERS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">What is the function of sucrose? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Sucrose, a disaccharide of the monosaccharide glucose and fructose, has historically <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> been the sweetener of choice. Not simply valued for its pleasant, sweet taste, sugar <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> contributes important functionalities, such as browning and fermentation regulation in  <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> baked goods, bulk and rich texture in ice cream and jams, viscosity in beverages, and <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> flavour enhancement in sweet and savoury products. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> Write a short description for mannitol. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Mannitol is widely found in nature in marine algae, in tree exudates and in mushrooms. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> It is an isomer of sorbitol and is produced by the hydrogenation of glucose syrups. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Mannitol is non-hygroscopic, making it ideal for use as a dusting powder in chewing <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> gums. It also is used in soft candies for seeding purposes, that is, to initiate crystallization. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Like all other polyols, mannitol does not promote tooth decay and does not require <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> insulin for its metabolism. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">SALT __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> How salt is function to control the microbial growth of food? ** Aws **: <span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> The two functions, preservation and fermentation control, both rely on the same fact. When dissolved in water, salt slows or stops microbial growth and, at high enough levels, it can kill many microorganisms. As a solute, salt affects water activity and osmotic pressure. With enough salt, the water activity drops too low to support growth or the osmotic pressure causes the cell wall to rupture. Because of its low molecular weight, salt is an extremely effective agent for lowering water activity. Salt acts as a control agent for fermented foods such as bread and cheese. In bread it   slows the gas production by the yeast, promoting a cell structure that creates an    acceptable texture. In cheese it helps regulate the amount of acid produced by the culture, which affects the finished product flavour. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> When salt used as a topping, salt size becomes an important consideration. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> Explain. ** Aws: ** When salt used as a topping, salt size becomes an important consideration because it   Influences a number of factors. <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">The larger the salt crystal, the longer it takes to dissolve in saliva. The salty sensation lingers. A large crystal also produces a different flavour impact than a smaller piece - sharper, with more bite. Large crystals give a textural impact or crunch when bitten, in addition to a strong salt release. <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">A large salt crystal is easy to see, reinforcing the salty flavour with a visual cue. When salt is applied to pretzel dough, the moisture on the dough might dissolve a very fine particle. After baking, this would form a small ring on the surface that would mar the appearance of the finished pretzel. <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Choosing the right size and shape of salt particle helps ensure maximum adhesion. Ideally, the salt should have maximum surface to cling to the outside of the snack. This concept may vary slightly depending on the specific application and process. For example, a compacted flake salt adheres better than a granular type on a snack cracker. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">ACIDULANTS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> What would happen as a food product’s pH is lowered? ** Aws: ** As a product’s pH is lowered, the amount of an organic acid in its undissociated form increases. The undissociated forms have the greatest ability to keep microbial growth under control. Some organic acids, such as benzoic and sorbic acid, are extremely effective microbial inhibitors and are considered “preservatives.” <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> What is the function of acidulants in food ? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Acidulants can stabilize the pH of food products by participating in buffering <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> systems, they also beneficially impact a product’s flavour and texture. As flavouring <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> agents, acidifiers are known to enhance certain tastes and mask undesirable <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> aftertastes Whether from natural fermentation or as an ingredient formulated into a  <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> food, acidifiers can hamper microbial growth. Some retorted and pasteurized foods <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> take advantage of this ability to prevent bacteria proliferation. Acidulants also can be  <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> used to impact the color of products. For example, certain acids can be applied to  <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> fresh cut fruits and vegetables (for example, guacamole dip), to reduce enzymatic <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> browning. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">PROTEIN INGREDIENTS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1 **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">: Why protein are so important in human body and food? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Proteins serve a dual purpose: functional nutrition and product functionality. Proteins <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: #464646; font-family: 'Times New Roman','serif'; font-size: 12pt;"> are the building blocks of the human body. They carry the oxygen in our blood, they <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: #464646; font-family: 'Times New Roman','serif'; font-size: 12pt;"> are the antibodies that keep us healthy, and they are the enzymes that start digesting <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: #464646; font-family: 'Times New Roman','serif'; font-size: 12pt;"> food the moment it’s in the mouth. In addition, proteins play an important role in  <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: #464646; font-family: 'Times New Roman','serif'; font-size: 12pt;"> giving structure and stability to food. They are the emulsifiers in sauces, foaming <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="color: #464646; font-family: 'Times New Roman','serif'; font-size: 12pt;"> agents in meringues, gels for confections and water binders in meat <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">When it comes to selecting proteins for fat-replacement systems, the choice depends <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> largely on the desired texture and mouth feel of the finished product. Give an example. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Puddings, viscous products: Sodium caseinates or TMPs are the best choices when a    <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> viscous mouth feel is the goal. Their random-cell hydrophilic and hydrophobic protein <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> structure gives them the ability to hold water that, in turn, imparts lubricity to the <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> mixture. Either one also functions well as an emulsifier in products that have low <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> levels of fat, such as a reduced-fat coffee creamer, as opposed to a completely fat-free <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> product. WPCs are better suited for thinner products such as salad dressings <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">PROTEIN COLOURS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Why using synthetic colour in food is better than using natural colours in food? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #666666; font-family: 'Verdana','sans-serif'; font-size: 8.5pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Synthetic colours quickly replaced natural colours because they were less expensive, <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> more stable and had eye-popping quality/intensity. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> Naturally derived colours have the reputation of being unstable, particularly in the <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> presence of light, which accelerates degradative oxidation, or when exposed to the <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> wrong pH. True or false? ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> Naturally derived colours have the reputation of being unstable, particularly in the <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> presence of light, which accelerates degradative oxidation, or when exposed to the <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> wrong pH. This isn't entirely true; titanium dioxide, caramel colour and carmine are <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> extremely stable to changes induced by these factors. In fact, carmine exhibits equal or   <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> better stability than some of the synthetics. Still, the pH influences the hue, the intensity <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> and the stability of many of the naturals. Acidic conditions turn annatto pink. A pH over 7 <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> causes turmeric to appear red and to fade rapidly. Metal ions, such as iron, copper <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> magnesium and aluminium, can catalyze oxidative colour loss in carotenoid pigments. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> DOUGH / BREAD CONDITIONERS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Dough conditioners consist of what types of ingredients ? ** Aws:  **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> Primarily, dough conditioners include the following types of ingredients: <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">What is the function of dough conditioners? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Dough conditioners provide optimum characteristics in bakery products such as   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> improved volume, softness, machinability, crumb structure and freeze/thaw stability, as   <span style="line-height: normal; margin: 0cm 0cm 10pt; tab-stops: right 451.3pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> well as reduced staling. More importantly, these functional systems improve the <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> adaptability to changing production methods and ingredient variability. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">LEAVENING AGENTS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">List out the different types of leaving agents. ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Aws: ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-add-space: auto; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Baking soda <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Baking soda with vinegar <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Baking powder <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Bakers' ammonia <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Potassium bicarbonate <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Home-made potash <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Home-made potash with vinegar <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Active dry yeast <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l1 level1 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: -18pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Sourdough starter <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Why leaving agents is important in the baked goods? ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Leavening acids will affect the volume, crumb texture, and final structure and colour <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> appearance of baked goods. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">MALTODEXTRINS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Define Maltodextrin. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Maltodextrins is defined as a "nonsweet nutritive saccharide polymer that consists of   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> equivalent (DE) of less than 20. It is prepared as a white powder or concentrated   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> solution by partial hydrolysis of corn starch or potato starch with safe and suitable <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> acids and enzymes." <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">   <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">   <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">   <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">   <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">   ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs2:  **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Any differences with a small shift in DE, larger differences indicate greatly different <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> polymer lengths. What characteristics will be affect by this small shift in DE? ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">As DE increases, so do the following characteristics: <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> As DE decreases, the following characteristics increase: <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">ENZYMES __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">What factors affect the application of enzymes? Describe. ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Time is critical for successful application of many enzymes. Put simply, the chemical reaction must have enough time to proceed. An enzyme's catalytic reaction can, of course, be sped up by increasing the enzyme level to increase the amount of available catalyst. However, this can be expensive and, in the case of bacterial amylases for shelf life extension, be impossible due to detrimental effects in the finished product. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt; text-justify: inter-ideograph;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Temperature influences enzyme activity in both a positive and negative way. Every 18 degree F increase in dough temperature increases the enzyme activity up to two-fold. On the down side, the same temperature increase also will accelerate the rate of enzyme denaturation by a factor anywhere from 10- to 30-fold. At a high enough temperature, the rate of denaturation catches up with the reaction rate, slows it and eventually stops it. Just as the time and enzyme amount must be optimally balanced, so must the time and temperature. A longer reaction time can actually increase the efficiency of the enzyme conversion at a lower temperature. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="line-height: normal; margin: 0cm 0cm 0pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt; text-justify: inter-ideograph;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Acidity, or pH, affects enzyme activity. Different enzymes, and even enzymes from different sources, have optimum pH ranges under which they are most active. This was previously discussed for different proteases, but also is true for amylases. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="line-height: normal; margin: 0cm 0cm 10pt 36pt; mso-list: l0 level1 lfo6; text-align: justify; text-indent: -18pt; text-justify: inter-ideograph;"> Ø <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Salt level can affect the enzyme's activity because salt can help stabilize certain enzymes. The opposite is true, however, for proteases, which are inhibited by high salt concentrations. This could be the result of salt making gluten less available to the action of the enzymes. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">What is the advantages that using enzymes in food? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="color: #464646; font-family: 'Arial','sans-serif'; font-size: 9pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">An advantage of using enzymes is that they are specific and do not interact with other <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> components in the food or beverage. Another advantage is that by catalyzing the same <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> reactions repeatedly as long as the substrate is available (referred to as turnover), they <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> can be used at very low concentration. Eventually, as the end products of the enzyme <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> reaction increase in concentration, the reaction is temporarily inhibited by feedback <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> inhibition. For example, if an enzyme catalyzes the breakdown of polymer into glucose, <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> high levels of glucose will likely begin to inhibit the enzyme activity. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">FUNCTIONAL/ NEUTRACEUTICALS __ <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs 1: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Define neutraceutical ingredients. <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Nutraceutical food," by the way, is pure marketing-ese; it has no recognition in law or   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> in a dictionary. These foods include a wide range of products, such as sports drinks   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> and bars, enriched cereals, breads, fortified snack foods, baby foods, enriched   <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> soymilk and prepared meals. The ingredients that fortify these are termed <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> "nutraceutical ingredients" or "functional ingredients." <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> ** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Qs 2: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">What is the function of phytochemicals? <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;">** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Aws: **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> Specific phytochemicals may prevent chronic diseases (including cancer), help <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> manage symptoms of chronic disorders, improve immune response, and even <span style="line-height: normal; margin: 0cm 0cm 10pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> minimize negative effects of aging.
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l5 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;">**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Flavour. **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l5 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;">**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Appearance. **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l5 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;">**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Adhesion. **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Oxidizing agents, which strengthen the dough. This can lead to economies with shortened makeup times or by compensating for low protein in the flour.
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Reducing agents, which serve to encourage the development of gluten, thus shortening the mixing time and decreasing the amount of mixing energy that is needed.
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Emulsifiers, which strengthen the dough, give improved mixing and handling tolerance, increase loaf volume, improve mechanical slicing characteristics, and can retard staling.
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l4 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt; text-align: justify; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Enzymes, which enhance gas production by yeasts and can help control the strength of the dough.
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">browning (due to the increased level of reducing sugars);
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">hygroscopicity/humectants properties;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">plasticity;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">sweetness;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">solubility;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level1 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">osmolality.
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l2 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">molecular weight;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l2 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">viscosity;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l2 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">cohesiveness;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l2 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">film-forming properties;
 * <span style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l2 level1 lfo5; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">prevention of large sugar-crystal formation.