Home Economics short questions

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4 Terms

1
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State two properties of protein

coagulation, maillard reaction, plasticity, foam formation, elasticity, solubility

2
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What is a mycoprotein?

High-protein food produced from microorganisms such as fungithat is used as a meat substitute. example; Quorn

3
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In relation to carbohydrates: explain maillard reaction

non-enzymic browning occurs when sugars are heated in the presence of amino acids

4
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In relation to carbohydrates: explain carmelisation

non-enzymic browning; when sugar is heated, it melts; further