FOOD2003 Lecture Notes - Lecture 10: Maillard Reaction, Amylase, Baking Powder
1 Aug 2018
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Document Summary
Most common grains: 95% of grain production consists of, corn: Popular for ingredients and foods such as: tortillas, rice: Major crop for human consumption: wheat: In refined wheats, the endosperm (approximately 10% protein) is taken to reconstitute the fractions. Main structures in wheat: husk, protects the grain, bran, fibre and minerals, endosperm, starch granules, proteins, 80% of grain volume. Tightly packed cells containing: starch granules, proteins, dough-forming, non-dough forming, white flour is pretty much all endosperm: Contains some fibre from the cell walls: germ, rich in lipids: Hence wholegrain flours have shorter shelf life: 2. 5% of grain volume, portion from which the grain develops, some protein, vitamins, and minerals. Types of wheat: type of wheat is dictated by environment, production system, soil nutrition, and other factors, gluten, gluten is the substance that gives dough its cohesiveness, extensible and elastic, three-dimensional structure: Contains a lot of -bends: together forms -spirals, probably contributes to gluten viscoelasticity, gluten formation:
