'Leavening agent' diaporamas de présentation

NS415 Food Science with Lab Unit 3: Quick Breads

Lei Wang, PhD. NS415 Food Science with Lab Unit 3: Quick Breads. Reminders:. Lab Report for Unit 3: (50 points) CLA NS415-2: Interpret scientific tools and results related to food qualities

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FLOUR

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Foods Quick Breads Notes

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ACIDS AND BASES

ACIDS AND BASES. CHARACTERISTICS OF ACIDS. PRODUCE EXCESS HYDROGEN IONS HAVE A POSITIVE ELECTRICAL CHARGE ARE PROTON DONORS ARE ELECTRON ACCEPTORS TASTE SOUR TURN LITMUS RED HAVE PH OF 1.0-6.9. PRODUCE EXCESS HYDROGEN IONS.

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Chemical leavening agents

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BAKING

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BAKING

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Parts of the Egg

Parts of the Egg. thick albumen thin albumen shell air cell yolk chalaza . Sizes of eggs. jumbo 30 oz. per doz. medium 21 oz. per doz. extra large 27 oz. per doz. small 18 oz. per doz.

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OLE Chemical

OLE Chemical supplies high ratio of price to quality Na2S2O5. Sodium metabisulfite food grade is widely used as preservative, bleaching or leavening agent, and antioxidant in food.

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