Which of the following statement is a function of flour in batters and dough?

A higher hydrophilic/lipophilic balance (HLB) value indicates that the emulsifier is more lipophilic and is applicable to form w/o emulsions.

The important processes during emulsification are droplet breakup, transport of emulsifier to the newly created interface, encounters and recoalescence of newly formed droplets, and aggregation and deaggregation.

Generally, the addition of acid will increase emulsion stability, especially when it is made of proteins.

Generally, the addition of acid will increase emulsion stability, especially when it is made of proteins.

Which of the following will be changed during the interesterification?

What is the function of lipids in foods?

Both gliadin and glutenin are hydrophobic. Gliadin contributes to the viscosity, while glutenin contributes to the elasticity.

What is the function of lipids in foods?

Which of the following will be changed during the interesterification?