11:709:201 Study Guide - Midterm Guide: Leavening Agent, Starch Gelatinization, Sodium Bicarbonate
12 Jul 2015
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Conduction: direct transfer of heat from one substance to another that it is. Gluten formation technique, factors which affect formation: glutenin + gliadin + h2o + manipulation (kneading)= gluten, hydration and kneading: increases gluten strength by realigning protein molecules to be more parallel and encourage cross linkage sulfide bonds. Classification of fruits/vegetables; enzymatic oxidative browning, pectin, degradation of pectic substances, vegetable pigments, vegetable preparation. Vegetables: leaves: lettuce, cabbage, spinach, brussels sprouts; known for turgor, fiber content, vitamin a value, generally low in calories, some are high in oxalic acid (spinach varieties) Seeds: corn, peas, green beans; known for: high protein and fat content, high digestible carbohydrate content, higher in calories: fruit: from the ripened ovaries of flowering plants: cucumber, eggplant, Pumpkin, tomato, green pepper; known for: variable simple and complex digestible carbohydrate content, variable calorie content, high in water (92-94%: flowers: broccoli, cauliflower; known for: sulforaphane, high water content,
