Food Science 200, Tuesday, September 13, 2016
Food Science 200, Tuesday, September 13, 2016 FDSC 200
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This 2 page Class Notes was uploaded by Laura Notetaker on Saturday September 17, 2016. The Class Notes belongs to FDSC 200 at Pennsylvania State University taught by Dr. Rania Agil in Fall 2016. Since its upload, it has received 7 views. For similar materials see Food Science 200 in Food Science & Technology at Pennsylvania State University.
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Date Created: 09/17/16
Tuesday,September13,2016Notes BrowningReactions Non-enzymaticbrowning o Caramelization o Maillard browning o Enzymaticbrowning Maillard Browning o Occurs between free aminogroups andreducing sugars Sugars (above140degrees Celsius) Alkaline Melanoidins - responsibleforthe flavor/color ReducingSugars o Manymonosaccharides o Somedisaccharides (ex: maltose)NOTE: sucroseis NOTareducing sugar o Somepolysaccharides Ex. Starch: Notvery effective Flavor Gustation Action ofwatersoluble chemicals ontaste cells ~4,000tastebuds Each composed Fiveprimary tastes: Salty: producedby metal ions Sweet: mostlymono anddi-saccharides Sour: acids (hydroniumions) Bitter: associated with plant alkaloids Umami:amino acids (ex: glutamic acid) Japanesefor"savory" Commonin meats, mushrooms,cheese Foaming ability Dispersion of gas in aliquid Gelation Protein interactions forming astructured interlocking matrix Trap water, fat, etc. -Dough Formation Wheat flour(mostlystarch, someprotein) Leavening agent (yeast/CO2) Water Salt Two main proteins Gliadin+Glutenin=Gluten(resultwhen bothcombined)(in the presence ofwater) Gives it thefluffyappearanceto bread As doughis mixed, tangles ofgluten develop