Roasting is one of the key steps in the production of coffee in ensuring its desirable taste. Which of the following changes occur during this stage?Multiple choice
A
a. Maillard reactions
B
b. Oxidation of triacylglyercols
C
c. Production of distinct aroma compounds
D
d. Production of bitter and astringent flavour notes
E
e. Caramelisation
Log in for full answers
We've collected over 50,000 authentic original questions and detailed explanations from around the globe. Log in now and get instant access to the answers!
Similar Questions
An ingredient in breads that keeps yeast under control if added in the right amount:
Excess baking soda in baked goods can result in:
The ability of a fat or oil to accomplish a tenderizing action is called its shortening power, which means it shortens _________ strands.
In the workshop example, the best conclusion that could be made is that while the data supports a contribution of oats to biscuit stability, further investigations would be required to confirm the extent to which the presence of oats determines biscuit stability after dunking.
More Practical Tools for Students Powered by AI Study Helper
Making Your Study Simpler
Join us and instantly unlock extensive past papers & exclusive solutions to get a head start on your studies!