Food Science

Au programme

• Which combination is essential for the Maillard reaction in foods?
• What is the primary role of lecithin in a mayonnaise-style emulsion?
• What happens during starch gelatinization?
• Why does kneading wheat dough generally make it more elastic?
• Match each food process with its main scientific effect.
• Match each heat-transfer method with its example in cooking.
• Match each ingredient with its principal functional role in a baked product.
• Match each preservation method with the main factor that limits spoilage.