FSN 330 Lecture Notes - Lecture 6: Maillard Reaction, Acids In Wine, Caramelization
2 Jan 2018
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Document Summary
Water as a component of emulsions: two phases of an emulsion. Food acids: chemical and functional properties of food acids. Strength of an acid is directly proportional to its ka. Fumaric acid and dough softening: fumaric acid donates h+ to break -s-s- bonds that form cysteine molecules in our proteins, this softens dough making it easier to manipulate. Buffers: buffering action is limited to a ph range extending 0. 5 ph units. Food acidity: ph and the ph scale. Difference between product ph and total acid content: titratable acidity- measure of the total acidity in a sample- dissociated and undissociated, ph and acid foods. Structure of sugars: what is the basic building block of cho, de ne. Carbonyl- c=o - reducing activity -maillard browning reaction. Reaction of reducing sugars and amino acids. Three steps- condensation, rearrangement, and polymerization: caramelization. Formation of brown caramel pigments when heat energy is applied to sugars.
