FOOD 2010 Chapter Notes - Chapter 13: Sodium Bicarbonate, Baking Powder, Biosensor

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Biosensors: devices sensitive to a physical or chemical stimulus, such as heat or an ion, that transmit information about a life process. Brewing: process of making beer, ale, or other similar cereal beverages that are fermented but not distilled. Coagulation: aggregation of protein macromolecules into clumps or aggregates of semi sold material. Hops: the dried ripe cones of the female flowers of this plant used in brewing and medicine. Inoculation: introducing a microorganism into surroundings suited to its growth. Leavening: making baked products lighter by helping them rise; yeast, baking powder, and baking soda are common leavening agents. Mashing one of the steps of brewing: the infusion of malt, water, and crushed cereal grains at temperatures that encourage the complete conversion of the cereal starch into sugars. Micro sensors: miniaturized, and possibly biological, indicators capable of accurately measuring the physiological state of plants, indicating temperature abuse for refrigerated foods, or monitoring shelf life of food.