HTM 2700 Lecture Notes - Lecture 14: Orange Juice, Retrogradation, Anthocyanin

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Rice grain of flour particle etc. contains starch granules, in each starch granule there are 2 types of starch molecules. = irreversible swelling of starch granules when heated in the presence of water. During heating, the kinetic energy of water increases, Within the starch granules, hydrogen bonds between starch molecules are broken, Water moves into starch granules and they expand in size. A sol is created (a thick but pourable mixture) Increase in thickness and increase in clearness. = setting of a cooled gelatinized starch sol. Amylose molecules, which diffused out of granules during gelatinization, form hydrogen bonds with: Cereal starched contain more amylose than root starches. Branches of amylopectin molecules sticking out of granules. Overheating of egg gels (will talk about next week) Rind of orange: contains oil and flavour (not of importance) Pinch of salt: too small to be of importance. Fruit (texture)-> there is acid and sugar. Protopectin makes up the texture of fruit.