Respuesta :
jelly must has that specific range of pH in order to gel because the proper curd, size, uniformity, and structure of cottage cheese are directly related to pH cutting time. Yeast can ferment and leaven dough only if it conditioned within certain pH limits
Gelatinization is the process by which gel formation takes place, which is a semi solid form of fruits.The gel is formed at a particular pH and the the optimum pH for the gel formation is 2-3.5.
At this particular pH the hydrogen bonding takes place which makes the gel. The gel formation also requires optimum temperature beside pH to convert the liquid in the form of gel.
