What does hygroscopicity refer to in food science?

Hygroscopicity refers to the ability of a substance to attract and hold water from the surrounding environment, which is crucial in food science for several reasons. Ingredients that are hygroscopic, such as sugars and salts, can influence the texture, shelf life, and overall quality of food products. For instance, when a food ingredient is hygroscopic, it can help maintain moisture in baked goods, contributing to a tender texture and preventing staleness. Additionally, understanding hygroscopicity is important for packaging and storage, as it affects how ingredients behave in humid or dry conditions.

In the context of the other options, while inhibiting bacterial growth, enhancing flavors, and reducing calorie content are all relevant properties in food science, they do not define hygroscopicity. The focus of hygroscopicity is specifically on the interaction with water, which is why option B is the correct answer.