FSN 330 Lecture Notes - Lecture 2: Brix, Refractometer, Hydrometer
2 Jan 2018
School
Department
Course
Professor
Document Summary
Low storage ph (which means high acidity) Cereal, grains, and baked products: world"s major crops include cereal grains. Oats: major constituents of cereal grains. Germ about 2% of kernel: energy and nutrient value varies among processed grain products, unprocessed cereals average. 15% fat: protein quality, biological value- nitrogen available from protein to promote growth, bioavailability- degree to which nutrients are digested and absorbed in the body, vegetable protein vs. animal protein. Vegetable has lower biological value and bioavailability: incomplete vs. complete protein. Lentils so not have methionine: leavening of baked products, leavening agents. Chemical - baking soda, baking powder, ammonium bicarbonate. Edible seeds and pods of certain owering plants. Spanish peanuts- small and used in nut clusters. Runner peanut- medium size and used in confectionery products. Virginia peanut- larger and longer and used in roasted nuts. Fermented whole beans (miso, tempeh, soy sauce) Soy milk- many avors- refrigerates vs. aseptic packaged.
