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Q. Define Egg foam stability?
The two factors of utmost importance in egg white foams are stability and volume. Several factors influence one or both of these characteristics and are of significance regardless of the product into which the foam is ultimately incorporated. The extent of beating is an important factor in stability of egg white foam. As beating progresses, the foam becomes increasingly stable up to a critical point, after which continued beating decreases stability. Maximum stability is reached when the whites just bend over, but before maximum volume has been reached. If beating continues beyond the point of maximum stability, the surface begins to look slightly dry, and the foam exhibits some brittleness. Foam formation is delayed when the whites are well below room temperature.
Q. What are natural or synthetic food colours? Food in raw state has a natural colour, which is associated with the characteristics of that food. In the processing, preservatio
Hello Dear, my assignment is that I have to write ESSAY 5 pages to 6 pages in Biochemistry calss about technique. after you read the chapter ( the Chapter as attachment) you figure
Ethanol or Ethyl alcohol This is obtained by the fermentation of Molasses in the presence of enzymes as catalyst. C12H22O11+H2O→C6H12O6 + C6H12O6 (sugar)
Which electronic level would allow the hydrogen atom to absorb a photon but not to emit a photon Ans) We know the energy of electron goes on to become more negative as it reache
Q. What do you mean by Solids Non-Fat? Solid non-fat is an important criterion of milk selection for further processing. Milk solids non-fat would include the nitrogenous subst
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The total post harvest system of cereal processing is given in the following flow chart:
HOW TO CALCULATE TITRE FACTOR.
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