NUSC 3233 Lecture Notes - Lecture 5: Gluten, Sodium Bicarbonate, Leavening Agent
7 Nov 2017
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Much of gas escapes from batter before baking. Gas stops escaping when one of original reactants is depleted. Mix of acid and basic salts plus a standardized agent. Dilutes active ingredients to adjust reaction rate. Requires 2 step reaction to produce co2. Doesn"t react with baking soda unless heat is added. Timing and reaction of co2 can affect food product. Part of baking soda reacts with water to produce co2. Factors that affect the boiling point of water. How they affect their shelf life? water vs bound water. Growth of microorganisms at different water activity conditions. Types of dispersions, and the characteristics of each type. Colloidal systems and their applications in food products (examples). Quick breads & breads: definition & examples: Leavened with a leavening agent other than yeast. Steam or co2 gas generated from acid base rxn. Influences rate and degree of hydration of flour. Different products of quick breads due to:
