Food Science Chapter 4 Questions and Answers Graded A+
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Food Science Chapter 4
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Food Science Chapter 4
Food Science Chapter 4 Questions and
Answers Graded A+
How does the chemical composition of milk contribute to its ability to form curds?
The protein casein in milk, when acidified or combined with rennet, coagulates to form
curds, which is essential in cheese-making.
How does the solub...
Food Science Chapter 4 Questions and
Answers Graded A+
How does the chemical composition of milk contribute to its ability to form curds?
✔✔ The protein casein in milk, when acidified or combined with rennet, coagulates to form
curds, which is essential in cheese-making.
How does the solubility of salts in water affect the taste of food?
✔✔ Soluble salts dissolve in water, releasing ions that enhance flavors, balance acidity, and
contribute to the overall taste of food products like soups and sauces.
What is the role of food chemistry in fermentation?
✔✔ In fermentation, microorganisms like yeast or bacteria break down sugars into alcohol or
acids, which contributes to the flavors, textures, and preservation of food products like yogurt,
beer, and bread.
How do chemical reactions in food affect nutritional value during cooking?
✔✔ Some chemical reactions, like the breakdown of vitamins and minerals due to heat or pH
changes, can reduce the nutritional value of food, while others, like enzymatic reactions, can
enhance nutrient availability.
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, How does salt affect the texture of food during cooking?
✔✔ Salt helps tighten proteins in meat and fish, leading to firmer texture, while also drawing
moisture out of foods, improving flavor concentration.
What effect does the chemical structure of dietary fibers have on digestion?
✔✔ Dietary fibers are not fully digested but help regulate bowel movements by absorbing water
and adding bulk to stool, promoting digestive health.
How do acids affect the texture of fruits during cooking?
✔✔ Acids can help maintain firmness in fruits by preventing the breakdown of pectin, keeping
them crisp when cooked.
What role does Maillard reaction play in food chemistry?
✔✔ The Maillard reaction creates complex flavors and browns food by reacting sugars and
amino acids during cooking, adding a rich taste to roasted or grilled foods.
How does the pH level of a food product influence its taste?
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