Structuring of biopolymer products - Processing of dense biopolymer systems - Mixing

4 important questions on Structuring of biopolymer products - Processing of dense biopolymer systems - Mixing

How can increased solubility as a result of mixing be explained for wheat gluten?

Breakage at the molecular level
Report

What happens at a low temperature to biopolymers?

They tend to phase separate
Report

What happens to mixing of dough?

It creates a gluten network. However, upon further mixing, gluten loses its ability to aggregate, leading to a full dispersion of the gluten in the system and a typical shiny appearance of the overmixed dough.
Report

What happens during mixing of processed cheese?

Mixing cheese, water and melting salts is carried out at moderate temperature (60-90 C) resulting in a low viscous mixture. During mixing, melting salts remove calcium from the protein network, leading to an improved emulsification of the fat droplets. The main structural aim is to reduce the fat droplet size in order to prevent oil separation from the product.
Report

The question on the page originate from the summary of the following study material:

  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Remember faster, study better. Scientifically proven.
Trustpilot Logo
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart