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FSTE 263G Midterm Study Guide Fall 2015

by: Selena Blanco

FSTE 263G Midterm Study Guide Fall 2015 112G

Marketplace > New Mexico State University > Chemistry > 112G > FSTE 263G Midterm Study Guide Fall 2015
Selena Blanco
GPA 3.6

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About this Document

This study guide covers what is going to be in our next exam for Food Science.
General Chemistry II
Dr. Deanna Dunlavy
Study Guide
food Science NMSU Notes Aggie study guide exam midterm
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This 2 page Study Guide was uploaded by Selena Blanco on Monday April 4, 2016. The Study Guide belongs to 112G at New Mexico State University taught by Dr. Deanna Dunlavy in Fall 2016. Since its upload, it has received 26 views. For similar materials see General Chemistry II in Chemistry at New Mexico State University.


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Date Created: 04/04/16
Exam #2 Study Guide FSTE 263G Drying Technology  Drying of foods  Spray drying  Define diffusion  Why do we dry food products?  Define evaporative cooling  Relative humidity  Different types of driers (batch driers, single layer drying, fluidized bed, counter current, concurrent flow driers).  Drying of sensitive materials (Ex: rice)  Recommended storage moisture of cereals.  Cyclones  Advantages of spray drying  Freeze drying and the stages Cereal Technology  Classification characteristics and uses of wheat  Define bran, germ, and endosperm. Describe main chemical composition.  Nutrients in wheat flour; whole, refined, and enriched.  Milling process, cleaning, storage, conditioning, tempering, milling, sifting, bleaching, fortifying.  Types of flours ( All-Purpose Flour, Bread Flour, Cake Flour, Enriched Flour, Gluten Flour, Pastry Flour, Semolina Flour, Whole Wheat Flour.) Baking  Gluten (Cysteine, S-S-, amino acids, extensibility, prolamins, glutelins.)  Bread volume affected by kneading.  Bread fermentation (yeast, glucose, sucrose.)  Chemical leavening agents  The effects of fermentation time on baking results  The baking process (water evaporates, protein denatures, weight loss, caramelization, maillard reactions, gelatinization, retro-gradation.  Browning reactions (enzymatic)  Non-enzymatic browning reactions.  Nutritional implication of the maillard reaction (Amino Acid loss)  Example of foods which may contain MRP (Baking products, grilled products, beer) Corn Tortillas  Nixtamalization  Alkali solution  Nutritional benefits of nixtamalization  Advantages of nixtamalization


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