Food Processing

2. are items included in the food product from the natural environment or introduced during
4. of the food product.
6. bacterial, fungal, viral and parasitic organisms and their toxins.
9. prevents spoilage of food so that it can be stored safely for longer.
10. repeatedly folding and pressing the dough after it is mixes, is done to develop gluten.
11. it refers to the color, flavor, texture, and nutritional value
14. contaminants can be naturally occurring proteins associated with allergens
16. The release of carbon dioxide
17. refers to the state of being impure or unfit for use due to the presence of
19. not a common food processing technique
20. is primarily caused by microorganisms, enzymes, and oxidation

1. when there is the possibility that an illness or injury can be linked to the
3. the government agency that regulates the additives
5. vital in preservation
7. is any deliberate change made to food before it is available to eat.
8. Yeast dough is allowed to rise after it is shaped and before it is baked, which is called
12. or potentially harmful substances and materials on food products and the raw materials.
13. is the act of cutting small slashes in the surface of the risen dough.
15. contaminants that enter food, also establishes Good Manufacturing Practices
18. combines ingredients into a smooth mass with no dry spots or lumps