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Food Science 200, Tuesday, September 13, 2016

by: Laura Notetaker

Food Science 200, Tuesday, September 13, 2016 FDSC 200

Marketplace > Pennsylvania State University > Food Science & Technology > FDSC 200 > Food Science 200 Tuesday September 13 2016
Laura Notetaker
Penn State

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About this Document

The class focused on the following topics: Browning reactions, formation of dough, and the various gustation aspects.
Food Science 200
Dr. Rania Agil
Class Notes
fdsc200, nutritionfoodscience, Food Science, Chemistry
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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


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