Enzmic Browning Flashcards
1
Q
What is enzymatic browning?
A
It requires exposure to oxygen, for example browning that occurs when an apple is cut.
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.
3
Q
Why is blanching a good method to stop enzyme actions?
A
Because it prevents the loss of flavour, colour and texture.
