'Starch granules' diaporamas de présentation

Angela Chen

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Sauces & Soups

Sauces & Soups. Key Terms and Key Concepts. Week 6. Key Terms. 1. Au jus. French for " with [its own] juice "; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef. 2. Bisque. Rich cream soup that uses shellfish as the base.

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Lecture XIII Starch Technology

Lecture XIII Starch Technology. Starch I. Intro/History I Biosynthesis Energy reserve for plants Product of photosynthesis Assimilation starch Reserve starch History Consumption. Starch I. Intro/History II Biosynthesis Energy reserve for plants Product of photosynthesis

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Part 1: Carbohydrates (continue) Prepared by: Dr A. Riasi ( Isfahan University of Technology )

Isfahan University of Technology. Advance Biochemistry. Part 1: Carbohydrates (continue) Prepared by: Dr A. Riasi ( Isfahan University of Technology ) Reference: Lehninger Biochemistry. Polysaccharides. Polysaccharides or named glycans . The glycans are differ from each other in:

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ESSENTIAL OILS

ESSENTIAL OILS. VOLATILE OILS. Volatile oils Are volatile in steam D iffer entirely from fixed oils in both chemical and physical properties. Frequently associated with other substances such as gums and resins. Tend to resinify on exposure to air. They are secreted in: oil cells.

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Carbohydrates in Foods

Carbohydrates in Foods. Carbohydrates. Aldehyde or ketone compounds with multiple hydroxyl (-OH) groups C m (H 2 O) n One of the four major classes of biomolecules Make up most of organic matter on earth Have multiple roles in living organisms

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Carbohydrates

Carbohydrates. What are carbohydrates?. Carbohydrates include sugars, starches, cellulose and glycogen. Carbohydrates are needed for storage and liberation of energy. All carbohydrates contain the following elements: carbon, hydrogen, oxygen

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BREAD

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Starch Gelatinization and Pasting, Gelation, and Uglification

Starch Gelatinization and Pasting, Gelation, and Uglification. Go to Slide Show mode and click to begin. Starch granules contain both linear amylose and branched amylopectin . You are here Turn heat on. Timeline. Raw, uncooked starch granules heated in water. Swelling is evident.

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Starch Gelatinization and Pasting, Gelation, and Uglification

Starch Gelatinization and Pasting, Gelation, and Uglification. Go to Slide Show mode and click to begin. Starch granules contain both linear amylose and branched amylopectin . You are here Turn heat on. Timeline. Raw, uncooked starch granules heated in water. Swelling is evident.

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Colloidal Systems in Food Products

Colloidal Systems in Food Products . Extension. Colloidal systems give structure, texture and mouthfeel to many different products, for example:. jam. ice cream. mayonnaise. katchup. The functions of colloidal systems can be used in a variety of ways in order to produce food products.

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MICROBIOLOGY

MICROBIOLOGY. ADDED BY: KHOLOUD AL-ROZZI 220051543 Dr. abdel Raof AL-Manama. STARCH HYDROLYSIS. Introduction.

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Objectives

Objectives. To know what gelatinization is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce macaroni cheese (cheese sauce). Macaroni Cheese. Put ingredients on table

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CELL CONTENTS

CELL CONTENTS. Cell Contents

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Cream Puff Science

Cream Puff Science. Recipe Ingredients. Water and Butter - brought to a rolling boil in saucepan, heat is necessary to swell starch granules in flour.

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Objectives

Objectives. To know what gelatinization is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce a thickened liquid Be able to adapt a sauce recipe to meet user requirements. What happens when a starch is heated in a liquid.

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Objectives

Objectives. To know what gelatinisation is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce a thickened liquid Be able to adapt a sauce recipe to meet user requirements. What happens when a starch is heated in a liquid.

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Additional Plant Cell Structures

Additional Plant Cell Structures. Druse & raphide crystals, because they are poisonous, are thought to be a defense mechanism against plant preditors .

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pRSR1::RSR1-L1

Supplemental figure. Figure S1. Morphology of starch granules of endosperm from WT and RSR1- overexpressing lines . Scanning electron micrographs of endosperm cross-sections show no differences between starch granules of WT and those of three RSR1- overexpressing lines. Bar=20 m m.

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