Structuring of biopolymer products - Questions
5 important questions on Structuring of biopolymer products - Questions
Two different proteins in one mixture will form one phase only. T/F
It can be assumed that soy protein isolate consists of proteins only. This makes soy protein isolate mixed only with water an excellent raw material for a meat alternative. T/F
A phase diagram indicates the most favourable situation for a mixture of materials. However, this situation will not always be reached. What is NOT a reason that the thermodynamic situation is not always obtained?
- An energy barrier can prevent the material to enter the most favourable state
- A high viscosity can prevent that this situation will be reacher
- The materials are in the glassy state
- The concentration of biopolymers is too low
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When heating a dough, gluten will form additional crosslinks when the dough temperature becomes higher than the thermosetting temperature, which is about 60 °C. What happens at this temperature?
- Gluten reacts with starch, forming a homogeneous mass
- Additional crosslinks are formed, leading to increased water uptake
- Gluten depolymerises, as a result of which dough loses its elastic properties
- Additional crosslinks are formed, leading to water being expelled from the gluten phase
For many extrusion applications, such as pasta or snack extrusion, it is necessary to mix water and flour. This can be inside an extruder, but often this mixing is done in auxiliary equipment. The flour-water blend is fed to the extruder. What is NOT a reason to blend water and flour outside the extruder?
- The residence time inside the extruder is too short to allow full hydration of the flour particles
- The mixing intensity inside the extruder is too low
- It makes the total process easier to control
- It might be cheaper, because the extruder is expensive
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