Enzmic Browning Flashcards

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1
Q

What is enzymatic browning?

A

It requires exposure to oxygen, for example browning that occurs when an apple is cut.

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2
Q

How can you prevent enzymatic browning?

A

Waters reduces food coming into contact with oxygen.

Cooking food destroys the PPO enzyme.

Refrigeration can slow enzymatic browning.

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3
Q

Why is blanching a good method to stop enzyme actions?

A

Because it prevents the loss of flavour, colour and texture.

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