7: Bread making technology straight dough and sponge dough method

Size: px
Start display at page:

Download "7: Bread making technology straight dough and sponge dough method"

Transcription

1 7: Bread making technology straight dough and sponge dough method 1.0 Bread Bread is a basic dietary item dating back to the Neolithic era which is prepared by baking that is carried out in oven. It is one of the most consumed food products known to humans, and for some is the principal source of nutrition. Control of the production and distribution of bread has been used as a means of exercising political influence over the populace for at least the last two millennia. Food Safety and Standards Regulations, 2009: Bread whether sold as white bread or wheat meal bread or fancy or fruity bread or bun or masala bread or milk bread or of any other name, shall mean the product prepared from a mixture of wheat atta, maida, water, salt, yeast or other fermentive medium containing one or more of the following ingredients, namely:- Condensed milk, milk powder (whole or skimmed), whey, curd, gluten, sugar, gur or jaggery, khandsari, honey, liquid glucose, malt products, edible starches and flour, edible groundnut flour, edible soya flour, protein concentrates and isolates, vanaspati, margarine or refined edible oil of suitable type or butter or ghee or their mixture, albumin, lime water, lysine, vitamins, spices and condiments or their extracts, fruit and fruit product (Candied and crystallized or glazed), nuts, nut products and vinegar. ISI and PFA specifications for bread Parameters ISI wheat meal bread IS: White bread IS: PFA Bread A Total solid content % min ph Acid insoluble ash (on dry wt. basis) % max. Alcoholic acidity (90% alcohol) - - Shall not be more than the equivalent of 7.5 ml N NaOH/100 g substance Crude fibre, % max. (on dry wt. basis) (for white bread)

2 Improvers, % max. % of the mass of % of the mass of the - the cereal mix cereal mix a)ammonium persulphate b) Calcium phosphate c) CaCO d) NH Cl e) Potassium bromate f) Sodium stearoyl lactylate, calcium stearoyl-2-lactylate (single or in combination) 7. Mould inhibitors, % max. % of the cereal mix % of the mass of maida a) Ca or Na propionate b) Acetic acid (glacial) c) Vinegar d) Acid Ca Phosphate e) Sodium diacetate f) Acid sodium pyrophosphate 2.0 Bread making There are numerous variations of bread making process depending on the tradition, cost, kind of flour, type of bread desired, kind of energy available and the time between baking and consumption of bread. These processes change the rheological and organoleptic properties of bread and hence the quality of bread also. The bread making process can be divided into three principal stages: 1) Dough formation: The way the dough is kneaded creates the difference between all the bread making processes. Depending on the method of dough formation the process is categorized into straight dough method, sponge and dough method, short dough method etc. This stage involves the thorough mixing of ingredients. With the help of mixer the

3 gluten development, air bubble incorporation and production of dough with required rheological properties is achieved in this stage. 2) Fermentation and proofing: In this stage, the yeast acts on fermentable sugars and produce CO 2 and ethanol. During baking the alcohol evaporates completely leaving no adverse effect in bread while the CO 2 gas is entrapped by gluten film that expands during baking and increases the volume of the baked product along with giving it a porous texture. 3) Baking: In this final stage of bread making, due to the action of heat the dough is firmed, structure is stabilized and converted into the baked product. 2.1 Steps in bread making The various steps involved in bread making are as follows- Preparation of ingredients Dough formation First fermentation/ first proof Dividing and scaling of dough Rounding Molding Final proofing Baking Cooling Slicing

4 2.1.1 Preparation of ingredients The different ingredients used in bread making can be categorized into the following: S.No Ingredient Description Example 1 Basic ingredient Absolutely required to make acceptable bread. wheat flour, yeast, salt, and water 2 Characterizing Used in addition to basic specialty flours, sweeteners, ingredient ingredients shortening, and dairy Provide a specific taste, texture, and appearance to products products 3 Optional Added in small amounts only Preservatives, nutritional ingredient Improve bread quality, facilitate processing and produce bread of constant quality. enrichments and functional ingredients used in dough conditioners and yeast foods. Calculation of ingredients: The ingredients are calculated in the formulation on the Baker s percentage basis. Baker's percentage is a baker's notation method indicating the flour-relative proportion of ingredients used in the formulation of bread. To calculate the baker s percentage, all ingredient weights are divided by the flour weight to obtain a ratio which is then multiplied by 100%. Baker s percentage = (ingredient wt. / flour wt.) * 100% Preparation of dry ingredients: The flour and any other dry ingredient is generally sieved before using to aerate, to remove coarse particles and other impurities and to make these more homogenous. Weighing of ingredients: The different ingredients are weighed according to the formulations for further utilization. Preparation of different solution: Part of water is used for dispersing yeast and the remaining part is used to dissolve sugar and other ingredients like oxidants, yeast foods etc Dough formation Dough is formed by mixing of the prepared ingredients. Mixing is the one of the most important step in bread making serving the following functions:

5 To distribute all the ingredients as equitably as possible. To make and develop the gluten by interacting the wheat proteins- gliadin and glutenin together in the presence of water. To incorporate air into the dough mass, thus nucleating the bubbles essential to every style of leavening. Mechanical mixers are used for the dough formation. Dough mixing can be carried out using horizontal, vertical, reciprocating or continuous mixers as per requirement. S. No. Mixer Description 1 Horizontal Consists of a horizontal U shaped bowl mounted on a rigid frame Used mainly when gluten development is desired Can be used for mixtures ranging from thin batters to tough doughs The dough is discharged from the mixer by tilting the bowl 2 Vertical Consists of a movable bowl or trough with one or two vertical shafts (stationary/planetary movement) Different types of agitators to perform different functions viz. planetary agitator for batter mixing, hook type for kneading, wire mesh type for beating action, paddle type for mixing and scraping of the bowl sides etc. 3 Continuous Consists of a shallow, slowly revolving bowl, a pair of agitator arms travelling in a intersecting elliptical path in the bowl Useful for mixing temperature sensitive doughs Nuts and raisins can be maintained unbroken in this type of mixer Suitable for pie dough and puff pastry The different stages in dough formation or mixing are pick-up stage, clean-up stage, development stage, final stage, let-down stage and break-down stage. The duration of

6 mixing is greatly affected by the type of flour, type and speed of mixer, design of the arms of mixer, presence of additives particle size as well as damaged starch content of flour. Strong flour requires longer mixing time than weak flours. Duration of mixing also affects the optimum gluten development and water absorption. Over mixing and under mixing of dough both affect the dough adversely as follows: Over mixing: The developed gluten structure is broken down resulting into wet, sticky dough termed as broken down dough. The fermentation is slowed down due to heat produced during prolonged mixing resulting into bread of inferior volume. Under mixing: The dough is underdeveloped and hence is less elastic. The volume of bread will be low and at times the bread will collapse in proofing or in the oven as gluten will not have the proper extensibility to hold the gas in the dough First fermentation/ first proof/ bulk fermentation After the mixing and before dividing the dough is given resting time (floor time) in bulk. Duration of this resting time may vary depending on the kind of process and equipment. This step is done at temperature ranging from o C and humidity of %, which is the most favourable condition for action of yeast in bread dough. The humidity is also needed to avoid dried surfaces on bread dough. The purpose of this step is: To let the fermenting agent, yeast adapt to the medium Carbon dioxide production Physical transformation of the dough To improve dough stability Dividing and scaling In this step the dough is divided into individual pieces of predetermined uniform weight. To compensate the baking loss, generally 12 per cent extra dough is weighed. The dough can also be divided volumetrically Rounding The dough pieces obtained after dividing step have following problems: Dough piece is degassed Irregular form Higher viscosity of dough surface Damaged gluten structure Less plegability of the dough

7 To overcome these problems the dough pieces are rounded into ball shaped pieces with smooth skin. Rounding is done either by hand or mechanically. The continuous surface skin thus obtained helps in gas retention and reduce the stickiness Inter mediate proofing Dividing and rounding steps of bread making squeezes out most of the CO 2 gas formed in the first fermentation. Hence the dough is again given extra floor time or fermentation period of 5 to 30 minutes at o C temperature and 75 % humidity. Maintaining the temperature and humidity conditions is crucial for optimum results Moulding and panning In this step the dough pieces are moulded into desired shape by sheeting, curling and sealing of the dough pieces. The moulded dough pieces are then placed in pans for baking. Caution should be taken to place the seal of the dough so as facing toward the bottom of the pan. This step of moulding also removes the extra gas formed during intermediate proofing Final proofing The final proofing is done at temperature of o C and RH of 85 % for minutes. The objectives of final proofing are as follows: To relax the dough from the stress To facilitate yeast activity for maximum gas production in order to achieve maximum leavening in the bread To convert the tough gluten to a good mellow extensible character During the fermentation the starch is converted into sugar which is used by yeast to produce CO 2 gas and ethanol. The carbon dioxide gas formed is entrapped by the gluten film resulting into expansion of bread loaf volume. The proofing temperature greatly affect the proofing time. A lower proof temperature will result into prolonged proofing time (2-4 hr) due to decreased yeast activity. The amount and type of yeast, dough temperature, dough hydration, salt, sweeteners are the factors that affect the proofing time Baking After the final proofing, the leavened dough is baked at temperature of o C for 30 minutes in baking oven. Baking brings out physical, chemical and biological transformations in dough that allow a stable bread to be obtained with excellent organoleptic and nutritive characteristics. For optimum baking, the temperature, relative humidity and duration of baking need to be controlled. The type of baking oven also affects baking. During baking as the temperature of the dough increased, it passes three phases:

8 a) Oven spring: Oven spring of occurs when the dough temperature reaches about 50 o C (range is or 70 o C). Intensive fermentation by yeast until dough temperature reaches 50 o C temperature, increased production of CO 2 Very high enzyme activity (maximum at 60 o C, minimum at 80 o C) leading to conversion of starch to sugar, liquefaction of dough and decrease in viscosity b) Gelatinization of starch: The increase in dough temperature from o C to 90 o C leads to the following: Gelatinization of starch during baking the water is transferred from the gluten, hydrated during kneading to starch and at such a high temperature starch is gelatinized. Denaturation of protein occurs at 70 o C and provides a stable bread structure c) Browning and aroma formation: As the temperature outside the dough reaches more than 100 o C, sugar present on the outer surface of bread gives brown colour due to: Maillard reaction between reducing sugars (glucose, fructose) and the amino group of proteins to form dark brown melanoidins and other intermediate compounds such as maltol, iso maltol and α-dicarboniles. Caramelization because of dehydration of sugar at high temperatures resulting into formation of very reactive furfural aldehyde and other dark compounds. The aroma in baking develops due to the compounds formed as a result of browning reactions Cooling and slicing The baked bread is cooled down to room temperature while taking caution of the relative humidity of the atmosphere. The reason being high humidity may lead to moisture gain by bread crust resulting into less crunchy crust and low humidity will cause loss of moisture from bread crust. Cooling of bread is done for the following purposes- To facilitate slicing To avoid moisture condensation in the packaging Packaging After cooling, packaging of bread is done to maintain the product quality by reducing crumb drying, minimizing contamination risk and facilitating bread transportation. However packaging material should also confirm to following: Sealability

9 Low water vapour transmission rate Economy 3.0 Straight dough and Sponge & dough process The basic steps in bread making as explained are same for all variations of bread making processes. However it is the dough formation method that creates all the differences in final baked breads. Depending on the method of the dough formation, the two processes of bread making - Straight-dough process and Sponge-and-dough process are named. The difference in dough formation method between both the method are shown below in the process flow chart: Straight dough process Sponge and dough process Preparation and weighing of ingredients Preparation and weighing of ingredients Flour, water, yeast, salt and other ingredients Small portion of each of flour, water and yeast Mixing into a sponge Dough formation in single stage mixing by adding all the ingredients together Sponge allowed to fully ferment Mixing of remaining portion of flour, water yeast and other ingredient to the sponge Dough placing in trough Dough placing in trough First fermentation of dough (2-4 hrs) Fermentation of dough (short period) Further steps of bread making process Further steps of bread making process

10 3.1 Differences in straight dough and sponge & dough method Straight Dough process Less processing time Lower labour and power consumption Lesser equipment needed Requires limited fermentation time Relatively small variations in processing may lead to noticeable in bread quality Small fermentation losses Lesser flexibility Correction of over fermentation is difficult Sponge and dough process More processing time More labour and power consumption Additional equipment needed Longer fermentation time that improves the aroma Permits variation in the operation of the process Enhanced texture volume and shelf life of the bread Suggested reading Khetarpaul N et al. (2005). Bakery Science and Cereal Technology. Published by Daya Publishing House, Delhi. ISBN Pp: 311.

Sticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright

Sticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after

More information

Paper No.: 09. Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY. Module 14: Technology of Wafer Biscuits

Paper No.: 09. Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY. Module 14: Technology of Wafer Biscuits Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module 14: Technology of Wafer Biscuits Technology of Wafers Biscuits Introduction Wafers are low-moisture-baked-foods. The primary textural

More information

Crackers, biscuits and cookies processing and factors that affect quality parameters and consumer s acceptability

Crackers, biscuits and cookies processing and factors that affect quality parameters and consumer s acceptability Grain Processing Technologies Class 6 September 12 th, 2017 Crackers, biscuits and cookies processing and factors that affect quality parameters and consumer s acceptability Dr. Shanise Lisie Mello El

More information

TROUBLESHOOTING GUIDE FLOUR TORTILLAS

TROUBLESHOOTING GUIDE FLOUR TORTILLAS Barcelona 2017 TROUBLESHOOTING GUIDE FLOUR TORTILLAS By Steve Bright Tortilla Quality Evaluations Troubleshooting Tortillas Sticking Edges Shapes Staling Rollability / Foldability Mouthfeel Sticking Package

More information

Technology of Baking

Technology of Baking Technology of Baking Assoc. Prof. Marie Hrušková, PhD Assoc. Prof. Marie Hrušková, PhD 30.9.2010 VŠCHT TechPek Příhoda-engl 1 Technology of Baking Flour main raw material for cereal food For yeast leavened

More information

Paper No. 09 Paper Title: Bakery and Confectionery Products Module No. 11 Module Title: Biscuits: Classification and general aspects of manufacture

Paper No. 09 Paper Title: Bakery and Confectionery Products Module No. 11 Module Title: Biscuits: Classification and general aspects of manufacture Paper No. 09 Paper Title: Bakery and Confectionery Products Module No. 11 Module Title: Biscuits: Classification and general aspects of manufacture Biscuit The term Biscuit refers to the small round bread

More information

Functions of Raising Agents

Functions of Raising Agents Objective Functions of Raising Agents To investigate how different types of raising agent (baking powder, baking soda, yeast) work. Principles Raising agents, also known as leavening agents, cause baked

More information

Identifying and Fixing Tortilla Problems. Steve Bright VP R&D, Quality Mesa Foods

Identifying and Fixing Tortilla Problems. Steve Bright VP R&D, Quality Mesa Foods Identifying and Fixing Tortilla Problems Steve Bright VP R&D, Quality Mesa Foods Identifying Areas for Improvement No off flavor & aroma Microbial Stability Machinability 10 8 Pressability Stack height

More information

CAKES MAKING. Appearance: top crust slightly rounded pale golden brown.

CAKES MAKING. Appearance: top crust slightly rounded pale golden brown. CAKES MAKING Cakes are excellent served with tea. They can also be served as a puddings / desserts. Cakes can contain fresh fruits, dried fruits and assorted nuts. Fancy cakes are made with glace icing,

More information

Module 2: Role of ingredients in baked products manufacture- i) wheat flour, flour improvers and water.

Module 2: Role of ingredients in baked products manufacture- i) wheat flour, flour improvers and water. Paper No. 09 Paper Title: Bakery and Confectionery Products Module 2: Role of ingredients in baked products manufacture- i) wheat flour, flour improvers and water. The different baking ingredients can

More information

Objective 5: Review the nutrients found in breads and incorporate guidelines from MyPlate.

Objective 5: Review the nutrients found in breads and incorporate guidelines from MyPlate. Objective 1: Identify and prepare yeast breads. a. Lean Dough, Enriched Dough b. Mixing Methods: Straight dough, Modified straight-dough, Sponge method Objective 2: Identify and discuss the different types

More information

FOOD SCIENCE GLUTEN FORMATION

FOOD SCIENCE GLUTEN FORMATION FOOD SCIENCE GLUTEN FORMATION 1. INTRODUCTION: It s not surprising that people have a difficult time understanding gluten, because it doesn t exist in nature. Gluten is a water-insoluble protein that is

More information

Application & Method. doughlab. Torque. 10 min. Time. Dough Rheometer with Variable Temperature & Mixing Energy. Standard Method: AACCI

Application & Method. doughlab. Torque. 10 min. Time. Dough Rheometer with Variable Temperature & Mixing Energy. Standard Method: AACCI T he New Standard Application & Method Torque Time 10 min Flour Dough Bread Pasta & Noodles Dough Rheometer with Variable Temperature & Mixing Energy Standard Method: AACCI 54-70.01 (dl) The is a flexible

More information

Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the

Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium

More information

CHAPTER 1 INTRODUCTION

CHAPTER 1 INTRODUCTION CHAPTER 1 INTRODUCTION 1.1. Background Bread is one of the most widely-consumed food products in the world and breadmaking technology is probably one of the oldest technologies known. This technology has

More information

1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts

1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts Yeast Bread 1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts 2. What are the main ingredients in yeast bread and their functions. a. flour main ingredient, structure b.

More information

Section 3 Dough Management

Section 3 Dough Management Section 3 Dough Management Dough is the foundation of our pizza. Dough is the least expensive part of the pizza. Never use dough that is not perfect. If the dough is not perfect, throw it out. Without

More information

Ulrick&Short. Technical Briefing Functionality of Sugar in Cakes. starches flours fibres proteins. Technically the Best

Ulrick&Short. Technical Briefing Functionality of Sugar in Cakes. starches flours fibres proteins. Technically the Best Ulrick&Short Technically the Best Technical Briefing Functionality of Sugar in Cakes starches flours fibres proteins Ulrick&Short Technically the Best Functionality of Sugar in Cakes In July 2015 the Scientific

More information

CONCENTRATED MILK. Dairy Processing Technology 2012/2013

CONCENTRATED MILK. Dairy Processing Technology 2012/2013 CONCENTRATED MILK Dairy Processing Technology 2012/2013 Introduction Concentrated milks are liquid milk preserves with a considerably reduced water content. Water removal is done by evaporation. Two type

More information

BAKING SCIENCE AND TECHNOLOGY

BAKING SCIENCE AND TECHNOLOGY BAKING SCIENCE AND TECHNOLOGY Learning Objectives Describe the purpose of mixing List common types of bread mixers Explain what mixing does to the dough and flour components Explain delayed mixing method

More information

TO BAKING WITH PZ-44 & REDDI-SPONGE

TO BAKING WITH PZ-44 & REDDI-SPONGE AGROPUR INGREDIENTS ingredients@agropur.c om WWW.AGROPURINGREDIENTS.COM THE COMPLETE GUIDE TO BAKING WITH PZ-44 & REDDI-SPONGE FOR MORE INFORMATION Please call us at 1-800-359-2345 if you have questions

More information

FDFRBPY2B Produce yeast-raised products Version 1. Learner Resource SAMPLE

FDFRBPY2B Produce yeast-raised products Version 1. Learner Resource SAMPLE FDFRBPY2B Produce yeast-raised products Version 1 Learner Resource FDFRBPY2B Produce yeast-raised products, V 1 i Acknowledgments TAFE NSW - Community Services, Health, Tourism and Recreation Curriculum

More information

Pointers, Indicators, and Measures of Tortilla Quality

Pointers, Indicators, and Measures of Tortilla Quality Pointers, Indicators, and Measures of Tortilla Quality Tom Jondiko, Ph.D. 5690 Lindbergh Lane Bell, CA 90201 Phone: 562-806-7560 www.solvaira.com Tortilla Quality Consumers perspective: The definition

More information

> WHEATMEAT FOR BAKERY AND SNACK FILLINGS. Textured wheat protein

> WHEATMEAT FOR BAKERY AND SNACK FILLINGS. Textured wheat protein > HIGH TECH REFINEMENT OF CEREAL BASED RAW MATERIALS State-of-the-art technology Application technology know-how Tailor-made concepts > WHEATMEAT FOR BAKERY AND SNACK FILLINGS Textured wheat protein Textured

More information

AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: shortening, sugar, eggs, water or milk, and leavenings you

AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: shortening, sugar, eggs, water or milk, and leavenings you Basic Baking 5 Principles AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Explain the factors that control the development of gluten in baked products. 2. Explain the changes that take place in a

More information

Contents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE

Contents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE Contents Setting the scene: A history and the position of biscuits - The beginnings of biscuit manufacturing - Ingredients and formulation development - Engineering and useful reading PART 1 MANAGEMENT

More information

Module 6: Overview of bakery machinery: mixers, forming machines and ovens.

Module 6: Overview of bakery machinery: mixers, forming machines and ovens. Paper No. 09 Paper Title: Bakery and Confectionery Technology Module 6: Overview of bakery machinery: mixers, forming machines and ovens. Introduction Bakery units can be classified as manual, semi-automatic

More information

THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE

THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE Annals of West University of Timişoara, ser. Biology, 2014, vol XVII (2), pp.123-128 THE CONSISTOGRAPHIC DETERMINATION OF ENZYME ACTIVITY OF PROTEASE ON THE WAFFLE Ioan DAVID*, Corina MISCĂ, Alexandru

More information

A. GENERAL INFORMATION No. 2 (1) DEFINITION OF TERMS USED IN FOOD PREPARATION

A. GENERAL INFORMATION No. 2 (1) DEFINITION OF TERMS USED IN FOOD PREPARATION A. GENERAL INFORMATION No. 2 (1) DEFINITION OF TERMS USED IN FOOD PREPARATION Bake... To cook by dry heat in an oven, either covered or uncovered. Barbecue... To roast or cook slowly, basting with a highly

More information

Perform various methods of scaling, baking and testing cakes. Understanding of the difference between Creaming, One Stage, 2 Stage, and Foam Base

Perform various methods of scaling, baking and testing cakes. Understanding of the difference between Creaming, One Stage, 2 Stage, and Foam Base CAKES Perform various methods of scaling, baking and testing cakes. Understanding of the difference between Creaming, One Stage, 2 Stage, and Foam Base mixing methods. Understanding of recipe conversions

More information

Correct Flour Is Magical!

Correct Flour Is Magical! Eating it, is pleasurable. Making it, is Doable! Correct Flour Is Magical! ALL A PIZZA-LOVER NEEDS TO KNOW Free Guide 1 INDEX THE CHARACTERISTICS/PARAMETERS TO LOOK FOR... 3 1. TYPE OF FLOUR (OR ASH CONTENT)...

More information

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast Microbial biomass In a few instances the cells i.e. biomass of microbes, has industrial application as listed in Table 3. The prime example is the production of single cell proteins (SCP) which are in

More information

Bread Troubleshooting Guide

Bread Troubleshooting Guide Holes in Bread weakens the dough and undermixing Dough forms a crust, trapping gas. Adjust proofer to proper humidity. Moulder Rollers in Poor Condition Trapped gas in dough causes holes. Check and repair

More information

COURSE FOD 3030: CREATIVE BAKING

COURSE FOD 3030: CREATIVE BAKING Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries,

More information

COALHO CHEESE. Food and Agriculture Organization of the United Nations

COALHO CHEESE. Food and Agriculture Organization of the United Nations COALHO CHEESE Food and Agriculture Organization of the United Nations COALHO CHEESE 1.- Coalho Cheese - General Information The Coalho-type cheese is widely produced in under developed Brazilian states,

More information

Factors affecting finished products

Factors affecting finished products Factors affecting finished products See separate word document on factors affecting finished product as shown on next slide Too little Less moist Product become stale quicker Less flavour and colour TOO

More information

Enzymes in Wheat FlourTortilla

Enzymes in Wheat FlourTortilla Enzymes in Wheat FlourTortilla TIA Technical Conference Barcelona Dr. Cristina Primo Martín 13-09-2017 All about Tortillas All over the world, consumers are enjoying tortillas! As staple bakery product

More information

Studies on Fortification of Solar Dried Fruit bars

Studies on Fortification of Solar Dried Fruit bars Studies on Fortification of Solar Dried Fruit bars G. Sarojini, V. Veena, M. Ramakrishna Rao Society for Energy, Environment & Development, Hyderabad - 500 033. Ph-91 40-23608892 / 23547137 Email: seed23608892@rediffmail.com

More information

HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients

HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE PROPERTIES OF INGREDIENTS ANDERSON HIGH SCHOOL HIGHER HEALTH & FOOD TECHNOLOGY Page 1 Page Aeration 3,4,5 Binding 3 Caramelisation 4 Coagulation

More information

BINDING. Functional properties of food

BINDING. Functional properties of food BINDING AERATION CARAMELISATION SHORTENING Functional properties of food COAGULATION HHYDROGENATION CRYSTALISATION DEXTRINISATION GELATINISATION FERMENTATION EMULSIFICATION To make successful products,

More information

Bread. Guided Inquiry Activity #27

Bread. Guided Inquiry Activity #27 Bread Model 1: Wheat flour is ~70-80% starch and 7-15% protein. Surprisingly, it is that relatively small percentage of protein that makes it possible for wheat flour to turn into bread. Differences in

More information

Factors Affecting the Rising of Bread Dough - Ingredients

Factors Affecting the Rising of Bread Dough - Ingredients Factors Affecting the Rising of Bread Dough - Ingredients Objective To study the effects of adding certain ingredients on the rising of bread dough. Principles* Yeast is a single-cell microbe that has

More information

Ballas Egg Products Corp. 40 North Second Street P.O. Box 2217 Zanesville, Ohio (740) FAX (740)

Ballas Egg Products Corp. 40 North Second Street P.O. Box 2217 Zanesville, Ohio (740) FAX (740) Dried Egg - Specification Sheets Table of Contents PAGE PRODUCT CODE DESCRIPTION 2 1010 Dried Egg Yolks 3 1110 Dried Free-Flowing Egg Yolks 4 3010 Dried Whole Eggs 5 3110 Dried Free-Flowing Whole Eggs

More information

Value Added Products from Apple Pomace

Value Added Products from Apple Pomace Value Added Products from Apple Pomace R.R. Sharma Division of Food Science and Postharvest Technology Indian Agricultural Research Institute, New Delhi-110 012 Apple pomace is a major global waste product

More information

GENERAL CHARACTERISTICS OF FRESH BAKER S YEAST

GENERAL CHARACTERISTICS OF FRESH BAKER S YEAST GENERAL CHARACTERISTICS OF FRESH BAKER S YEAST Updated in December 2012.. Foreword This document serves to provide general characteristics for fresh baker s yeast: block or compressed yeast, granulated

More information

Natural Dough Relaxation

Natural Dough Relaxation Your Partner in Flour & Baking Technology Natural Dough Relaxation Using Inactive Yeast By Ernst Benier Pressed Wheat Tortillas and the need for dough relaxation Process: Developed dough Short rest 5 10

More information

Wheat Quality Attributes and their Implications. Ashok Sarkar Senior Advisor, Technology Canadian International Grains Institute

Wheat Quality Attributes and their Implications. Ashok Sarkar Senior Advisor, Technology Canadian International Grains Institute Wheat Quality Attributes and their Implications Ashok Sarkar Senior Advisor, Technology Canadian International Grains Institute Wheat Quality Attributes Wheat quality is a function of: Genetics (variety)

More information

The best baba is the one my colleagues from Napoli and Salerno make

The best baba is the one my colleagues from Napoli and Salerno make LEONARDO DI CARLO LEONARDO DI CARLO HAS ALWAYS HAD PASTRY INSIDE HIS MIND, AND SINCE A FEW MONTHS AGO ALSO IN A MONUMENTAL BOOK TITLED TRADIZIONE IN EVOLUZIONE. ARTE E SCIENCIA IN PASTICCERIA, PUBLISHED

More information

Yeast Breads. Terminology, Ingredients, & Procedures Galore!

Yeast Breads. Terminology, Ingredients, & Procedures Galore! Yeast Breads Terminology, Ingredients, & Procedures Galore! Terminology Kneading: Process in which dough develops gluten to give the dough shape and structure. Gluten Protein that forms when flour and

More information

«Fineness Quality Whiteness»

«Fineness Quality Whiteness» «Fineness Quality Whiteness» 1 Fondant powder One of the leaders of sugar specialities, Couplet Sugars has been manufacturing and supplying fondant powders for more than 20 years. This high quality fondant

More information

Baking with Soy Recipes Recipes Produced by Dr. Sergio Serna During Technical Assistance Visits with ASA/WISHH

Baking with Soy Recipes Recipes Produced by Dr. Sergio Serna During Technical Assistance Visits with ASA/WISHH Baking with Soy Recipes Recipes Produced by Dr. Sergio Serna During Technical Assistance Visits with ASA/WISHH Production of Soft Crusted Salvadoran French bread Table 1 depicts the formulations tested

More information

TORTILLA-TORTILLA CHIPS

TORTILLA-TORTILLA CHIPS TORTILLA-TORTILLA CHIPS Food and Agriculture Organization of the United Nations TORTILLA- TORTILLA CHIPS 1.- Tortilla - General Information Tortilla is the most important corn food in Mexico, Central America,

More information

DRAFT TANZANIA STANDARD

DRAFT TANZANIA STANDARD AFDC 15 (5066) P3 DRAFT TANZANIA STANDARD Cookies Specification TANZANIA BUREAU OF STANDARDS 0 Foreword This Tanzania standard stipulates the compositional requirements for all cookies marketed in Tanzania

More information

Certificate III in Hospitality. Patisserie THH31602

Certificate III in Hospitality. Patisserie THH31602 Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites

More information

How to fine-tune your wine

How to fine-tune your wine How to fine-tune your wine Fining agents help remove undesirable elements or compounds to improve the quality of wine. Fining is not just used in wines for bottle preparation, in some cases there are more

More information

Gluten Index. Application & Method. Measure Gluten Quantity and Quality

Gluten Index. Application & Method. Measure Gluten Quantity and Quality Gluten Index Application & Method Wheat & Flour Dough Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content:

More information

GRAIN TRADE AUSTRALIA. Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON

GRAIN TRADE AUSTRALIA. Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON GRAIN TRADE AUSTRALIA Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON TABLE OF CONTENTS COMMODITY STANDARD REFERENCE Molasses (Cane) CSBP 1 Millrun / Wheat Offal CSBP 2 Rice Pollard CSBP

More information

cocoa mass, cocoa butter and cocoa powder

cocoa mass, cocoa butter and cocoa powder Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module 29: General aspects of cocoa bean processing: cocoa mass, cocoa butter and cocoa powder Paper Coordinator: Dr. P. Narender Raju, Scientist,

More information

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17 The Science of Mashing Jamie Ramshaw M Brew IBD 25/10/17 Purpose Purpose Extract the starch from a source Convert the starch into a sugar that can be utilised by Yeast Control the extent of conversion

More information

COURSE FOD 3040: YEAST PRODUCTS

COURSE FOD 3040: YEAST PRODUCTS Name: Due Date: COURSE FOD 3040: YEAST PRODUCTS Prerequisite: FOD1010: Food Basics Description: Students further their skills in the handling of yeast dough through the preparation of a variety of yeast

More information

HONEY. Food and Agriculture Organization of the United Nations

HONEY. Food and Agriculture Organization of the United Nations HONEY Food and Agriculture Organization of the United Nations HONEY 1.- Honey General Information Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density

More information

COURSE FOD 2040: CAKE & PASTRY

COURSE FOD 2040: CAKE & PASTRY Name: Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 2040: CAKE & PASTRY Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products. Outcomes:

More information

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT PRODUCT NAME: CALCIUM CHLORIDE FLAKE PRODUCT CODE: CALCHLF COMMODITY CODE: 25201000 PACKAGING: 5 AND 25 KG Description Calcium Chloride

More information

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt

Beer Preparation for Packaging. Jamie Ramshaw M.Brew Simpsons Malt Beer Preparation for Packaging Jamie Ramshaw M.Brew Simpsons Malt Conditioning Cask Processed Beer Preparation Conditioning Haze and Clarity Stabilisation Conditioning Aims Flavour development Development

More information

McDonald s Australia McCafe Allergen - Ingredients - Nutrition Information

McDonald s Australia McCafe Allergen - Ingredients - Nutrition Information McDonald s Australia McCafe Allergen - Ingredients - Nutrition Information Information correct as at August 2017. At McDonald's we believe in the nutritional principals of balance, variety and moderation

More information

Knowledge booklet- Chicken products

Knowledge booklet- Chicken products YEAR 9 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge

More information

The production of bread can be divided

The production of bread can be divided I wish my grandfather was alive today, then I could tell him that he was an artist! This was a comment from a friend when I asked, How do you define artisan bread? My friend, who was raised in a third

More information

Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup

Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup Universities Research Journal 2011, Vol. 4, No. 3 Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup Khin Hla Mon Abstract This research work was emphasized on the preservation of longan

More information

Yeast Bread (No Eggs Required)

Yeast Bread (No Eggs Required) Yeast Bread (No Eggs Required) Most bread recipes require both yeast and eggs. Yeast causes the bread to rise and become light. Eggs add protein, color, and bulk to the bread. Under hardship conditions

More information

Nominal 225kg Aseptic Brix Pizza Sauce packed in an Aseptic Bag placed in a mild steel drum

Nominal 225kg Aseptic Brix Pizza Sauce packed in an Aseptic Bag placed in a mild steel drum Product Description Nominal 225kg Aseptic 12-14 Brix Pizza Sauce packed in an Aseptic Bag placed in a mild steel drum Production Process The fresh tomatoes are received at the factory from the contract

More information

PRODUCT SPECIFICATION

PRODUCT SPECIFICATION Barry Callebaut Vending UK Ltd Unit 4 St Michaels Road, Lea Green Industrial Estate, Lea Green, St. Helens, WA9 4WZ Telephone: 01744 817606 Facsimile: 01744 818743 e-mail: Vending_uk@barry-callebaut.com

More information

Elementary Ingredient Listings

Elementary Ingredient Listings Elementary Ingredient Listings 2016-2017 Fiesta Beef: GROUND BEEF (no more than 15% fat), WATER, TOMATO PASTE, TEXTURED VEGETABLE PROTEIN (soy protein concentrate, caramel color), CORN, CONTAINS LESS THAN

More information

Making flour mixtures

Making flour mixtures Making flour mixtures Topics Flour and flour mixture Methods of raising flour mixture Mechanical air Physical steam Chemical carbon dioxide Functions of different ingredients Flour and flour mixture Flour

More information

NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL

NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL MARKING GUIDELINE NATIONAL CERTIFICATE (VOCATIONAL) NQF LEVEL 3 SUPPLEMENTARY EXAMINATION 2010 FOOD PREPARTION This marking guideline consists of 8 pages. -- 2 -- SECTION A QUESTION 1 1.1 A 1.2 A 1.3 C

More information

TURBOMIXERS AND PREMIXERS. VERTIMIX TURBOMIXER GTM SERIES TURBOMIXER GTM TANK-LESS SERIES TURBOMIXER GMG SERIES PREMIXER PCG SERIES

TURBOMIXERS AND PREMIXERS.   VERTIMIX TURBOMIXER GTM SERIES TURBOMIXER GTM TANK-LESS SERIES TURBOMIXER GMG SERIES PREMIXER PCG SERIES TURBOMIXER GTM SERIES TURBOMIXERS AND PREMIXERS TURBOMIXER GTM TANK-LESS SERIES TURBOMIXER GMG SERIES VERTIMIX TECHNOLOGY PREMIXER PCG SERIES www.gorreri.com TECHNOLOGIES FOR CONTINUOUS MIXING SPEED RELIABILITY

More information

The C.W. Brabender 3-Phase-System Tools for Quality Control, Research and Development

The C.W. Brabender 3-Phase-System Tools for Quality Control, Research and Development The C.W. Brabender 3-Phase-System Tools for Quality Control, Research and Development Dr. Jens Dreisoerner, Head of Food Laboratory Brabender GmbH & Co.KG Duisburg - Germany Content Content 1. History

More information

GCSE Food Preparation and Nutrition November Mock Examination Preparation

GCSE Food Preparation and Nutrition November Mock Examination Preparation GCSE Food Preparation and Nutrition November Mock Examination Preparation Topics Page in booklet Date set Date due Tick when completed Choux pastry functions of ingredients, how to make it and safety points.

More information

Use of Lecithin in Sweet Goods: Cookies

Use of Lecithin in Sweet Goods: Cookies Use of Lecithin in Sweet Goods: Cookies Version 1 E - Page 1 of 9 This information corresponds to our knowledge at this date and does not substitute for testing to determine the suitability of this product

More information

ALL TRUMPS is a high quality, high-gluten

ALL TRUMPS is a high quality, high-gluten Washburn B Mill 1866 Washburn A Mill 1880 ALL TRUMPS is a high quality, high-gluten flour milled from a select blend of hard red spring wheat. Premium high-gluten flour Set the standard for high-gluten

More information

HNU 145 Types and Uses of Cereals Grains & Pasta. Chapters 16 February 23, 2016

HNU 145 Types and Uses of Cereals Grains & Pasta. Chapters 16 February 23, 2016 HNU 145 Types and Uses of Cereals Grains & Pasta. Chapters 16 February 23, 2016 Learning Objectives Know then composition of cereal grains. Know the different types of grains. Know the different uses of

More information

INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA

INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA Sterling Vineyards stores barrels of wine in both an air-conditioned, unheated,

More information

Plagiarism Bad! Citations Good!

Plagiarism Bad! Citations Good! Station 1 Step 1 Plagiarism Bad! Citations Good! You will be using Blackboard to turn in research papers this year. You need to be able to log in to BB and be enrolled in classes to turn in assignments.

More information

2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division

2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division 2015 Dairy Foods CDE Exam 4-H and Jr Consumer Division 2015, page 1 PART I OF SR. 4-H AND JR. CONSUMER CONTEST CONSUMER DAIRY PRODUCTS EXAMINATION Select the BEST or most correct answer from the available

More information

An English Cottage Loaf

An English Cottage Loaf An English Cottage Loaf Introduction Lately I ve continued to enjoy Sonora wheat loaves made with relatively low hydration (50 60% with respect to the total flour, according to the batch). The stiffer

More information

Nutritive Value. Vitamins 0.3% A, D, B 1, B 2. Protein 3.5% Minerals 0.7% Ca, P, K, Mg, I. Fat 4% MILK. Carbohydrate 4.

Nutritive Value. Vitamins 0.3% A, D, B 1, B 2. Protein 3.5% Minerals 0.7% Ca, P, K, Mg, I. Fat 4% MILK. Carbohydrate 4. Milk 1 Nutritive Value Protein 3.5% Vitamins 0.3% A, D, B 1, B 2 Fat 4% Minerals 0.7% Ca, P, K, Mg, I Carbohydrate 4.5% MILK Water 87% 2 Fat Calcium Full fat milk 4% 124mg Low fat milk 1.6% 124mg Skimmed

More information

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced

More information

Wafers are baked in different fancy shapes like cones, sheets, sticks etc. The main features of wafers with respect to other bakery products are:

Wafers are baked in different fancy shapes like cones, sheets, sticks etc. The main features of wafers with respect to other bakery products are: Paper No. 09 Paper Title: Bakery and Confectionery Technology Module-14: Technology of Wafers Biscuits 1.1 Introduction Wafers are low-moisture-baked-foods. The primary textural attributes of products,

More information

Juice Milk Chocolate Skim White 1 % White Skim... 12

Juice Milk Chocolate Skim White 1 % White Skim... 12 1 Table of Contents Breakfast... 3 Grain... 3 Omelet... 3 Peanut Butter Wafer... 3 String Cheese... 4 WG Bun with Egg and Cheese... 4 WG Bun Sausage Sandwich... 4 WG Calzone... 5 WG Cereal... 5 WG Cinnamon

More information

Make Biscuits By Hand

Make Biscuits By Hand Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of

More information

GELATIN in dairy products

GELATIN in dairy products GELATIN in dairy products Gelatin in dairy products Gelatin is particularly well suited for use in dairy products thanks to its compatibility with milk proteins and its functional properties. It provides

More information

Key words: rye flour, bread, enzymatic additives.

Key words: rye flour, bread, enzymatic additives. engineering Т. Silchuk, A. Kovalenko National University of Food Technologies Rye-wheat bread production with the use of the accelerated technologies at the restaurant establishments. The technological

More information

Morning Moo s Milk Alternatative

Morning Moo s Milk Alternatative Morning Moo s Milk Alternatative Regular Low Fat Milk Alternative Reconstituted, Morning Moo s Low Fat Milk Alternative performs like non-fat powdered milk with the real taste of milk. Morning Moo s is

More information

Science & Technology of Jams and Jellies. Dr. Malcolm Bourne

Science & Technology of Jams and Jellies. Dr. Malcolm Bourne Science & Technology of Jams and Jellies Dr. Malcolm Bourne Introduction Jams, Jellies, Marmalades, Conserves and Fruit Butters are made by boiling together fruit and sugar to give a high solids product.

More information

100% WHOLE WHEAT BREAD MARY S WHOLE WHEAT BREAD

100% WHOLE WHEAT BREAD MARY S WHOLE WHEAT BREAD 8 to 8 ½ cups whole wheat flour 2 pkgs. yeast (4 ½ tsp.) 2 ½ tsp. salt 1 ½ cups water 1 ½ cups milk ¼ cup honey ¼ cup vegetable oil 100% WHOLE WHEAT BREAD In a large bowl combine 3 ½ cups flour, yeast,

More information

Yeast Breads are Easy to Make

Yeast Breads are Easy to Make Yeast Breads are Easy to Make Item Type text; Book Authors Gibbs, June C. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Download date 16/08/2018 11:12:03 Link to Item http://hdl.handle.net/10150/312209

More information

Paige Food Service- Cleveland Ohio Ingredient List: 10/17/ /31/2016

Paige Food Service- Cleveland Ohio Ingredient List: 10/17/ /31/2016 Paige Food Service- Cleveland Ohio Ingredient List: 10/17/2016-10/31/2016 October 17, 2016 BREADED FISH INGREDIENTS: COD, Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic

More information

Prof. Dr. M. Hikmet Boyacıoğlu. İstanbul Technical University Dept. of Food Engineering, Turkey

Prof. Dr. M. Hikmet Boyacıoğlu. İstanbul Technical University Dept. of Food Engineering, Turkey Prof. Dr. M. Hikmet Boyacıoğlu ASA IM Consultant İstanbul Technical University Dept. of Food Engineering, Turkey Functions of Soy Flours in Bakery Products Facilitate greater water incorporation Improve

More information

Bakery - Alessi. NUTRITION GUIDE (Based on U.S. formulations as of date of posting)

Bakery - Alessi. NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Bakery - Alessi Serving Size Calories NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Apple Fritter 1 fritter 390 45 4.5 3 0 115 890 80 2 47 8 Apple Turnover 1 turnover 500 230 26 14

More information

Drying Food in a Dehydrator

Drying Food in a Dehydrator point of being crisp, while meat, fish and poultry must be sliced thinly and placed in an oven set to approximately 180ºF (82ºC) for around 12 hours. Oven drying may be most economical for people preserving

More information

Coagulation of protein: fill in the missing words

Coagulation of protein: fill in the missing words Activity: Coagulation of protein 4a 2.2.1 Proteins Coagulation of protein: fill in the missing words Denatured protein molecules are and take up more Chapter 4: Functional and chemical properties of food

More information