Q. What are saturated fatty acids?
Saturated fatty acids have no double bonds, monounsaturated fatty acids have one double bond and polyunsaturated fatty acids have two or more double bonds. Too much saturated fat in your diet can elevate your bad (or low-density lipoprotein) blood cholesterol levels. It may increase risks of heart diseases.
Q. What are raising agents?
Chemical raising agents produce carbon dioxide when they are heated with a liquid. Self-raising flour is very convenient as the raising agent is already added. Bicarbonate of soda plus acid, such as soured milk is used in scones.
Q. What are emulsifiers?
Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogeneous, smooth emulsion.
Q. What antioxidants are used? What are the benefits?
Antioxidants are present in fresh fruits and vegetables as well as whole grains. They clean the radicals out of our bloodstream. Fruits and veggies that have bright, distinctive colours, such as red tomatoes, purple blueberries, yellow corn and orange carrots are rich in antioxidants. Studies indicate that antioxidants reduce the signs of ageing by minimising wrinkles, protecting the skin from sun damage and reducing the incidence of sunburn. Research has shown that antioxidants help prevent a number of degenerative, age-related diseases.
Q. What are soya hypersensitive ingredients?
Soya allergy is a type of food allergy. It is a hypersensitivity to dietary substances from soya causing an overreaction of the immune system which may lead to severe physical symptoms. Soya is among the nine most common food allergens for paediatric and adult food allergy patients.
Q. What do you mean by dough conditioners?
A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or
otherwise improve it in some way. Examples of dough conditioners include ascorbic acid, enzymes, monoglycerides and diglycerides, ammonium chloride, DATEM, potassium bromate and calcium salts such as calcium iodate.
Q. What is the difference between mono and polyunsaturated fatty acids?
Monounsaturated fatty acids (MUFAs) are those that are missing one hydrogen pair in their chain. They are associated with lowering LDL cholesterol and total cholesterol while at the same time increasing the production of the ‘good’ cholesterol, HDL cholesterol. You find monounsaturated fats in vegetable oils like canola, peanut and olive oil, as well as in nuts. These fats are usually liquid at room temperature. Polyunsaturated fatty acids (PUFAs) are missing two or more hydrogen pairs in their fatty acid chains. They trigger lower blood/serum cholesterol as well as lower LDL and HDL production. You can find these fats in vegetable oils like corn, sesame, sunflower, safflower and soybean, as well as in fatty fish. These fats are usually liquid at room temperature.
Q. What is Dextrose in cream biscuits?
Glucose or dextrose is the monomer of the starch chain (polymers). Glucose is also the sugar naturally present in the human body. In its crystalline form this natural sugar has been used as a sweetening and texturising agent or as a fermentation substrate for a long time.
Q. What are artificial flavours?
Artificial flavouring is a specific and often complex mixture of singular naturally occurring flavour compounds combined to either imitate or enhance a natural flavour.