Word Count : 249

---

_____ _____ __________ ____ _________ ______ __________ ___ _______ _____.
____ ____ ____ ____ __________ _______.
_________ ___ __________ ________ ___ _______ __________ ________ ________ _______ ________.
_____ ___ _______ ______ _________ __________ _____ _____ _______ _________.
________ _______ ___ ________ _____ _____ ____.
______ _____ _________ _______ ____ ___.
_________ ______ ________ ________ ______ _______ ______ _____ ___.
____ ______ ___ ________ ______ _______ __________ ________ _______ __________ _________.
_________ __________ _____ ________ ______ ________ ________ ________.
______ ___ ____ _______ ______ _______ ___ _______ _________.
_______ _______ ____ _______ ________ ____.
________ ______ ________ __________ ______.
_______ ______ _________ _____ ___ ________ _______ __________.
___ _____ ________ __________ ____ __________ _______ __________ _____ _________.
___ ___ _________ ________ _________ ______ _________ ________.
___ ________ ___ ________ ______ _____ ______ _______ _______ ________ ____ __________.
____ ______ __________ __________ ___ ________.
_______ ________ ___ ___ ____ __________ _______.
__________ ____ ________ _________ _______ ______ __________ ______ ____ _____ _______.
___ ______ _________ _________ _______ ________.
_________ _____ ________ ______ _____ _________.
_______ __________ ___ ________ ______ _______.
_____ ___ ___ ______ __________ ______ ________ ___ ________ ________ __________.
_________ ________ _____ ____ __________ ___ ___.
____ ____ ______ ______.
Get Full Answer on WhatsApp

Aspect	Autoxidation	Lipolysis
Definition	Chemical reaction involving the spontaneous oxidation of fats and oils in the presence of oxygen.	The enzymatic breakdown of fats or lipids into fatty acids and glycerol.
Reaction Type	Non-enzymatic reaction	Enzymatic reaction
Catalysts

LIST -I	LIST -II
I Irradiation	A -18˚C to -40˚C
II Freezing	B Kilograys
III Stability of dough	C Compressimeter
IV Chilling	D Farinograph
V Softness of baked products	E 0˚C to 5˚C

 

What are food hydrocolloids? List its uses in food processing industry.

Describe various factors which influence the process of deep fat frying.