Lab_3 - Lab 3 Grains Overview of lab 3 1 Lecture on Menu...

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Lab 3: Grains Overview of lab 3: 1. Lecture on Menu Planning 2. Brief lecture on Grains 3. Review of food science principles on grains 4. Prepare assigned recipe involving grains and starches 5. Complete sensory evaluation on grains and starches (8 different products) Turn in before leaving lab. . Objectives: The student should be able to: 1. Discuss the nutritive value of grains and breakfast cereals 2. Prepare and compare products made from a variety of grains.
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FOOD SCIENCE PRINCIPLES FOR GRAINS 1. Grains are cooked with water in order to gelatinize the starch. Gelatinization is the slow irreversible change that occurs in the structure of a starch when it is heated. Upon heating, water penetrates the starch granule, causing it to swell and soften. This increases the digestibility of grains and improves their flavor. 2. Continued heating of starch in hot water beyond the gelatinization stage causes the granules to swell enormously and soften to form a starch paste (pasting). This thickening is due to the increasingly larger size of the granules, leakage of starch out from the granule and evaporation of water. As these events take place, the starch paste slowly loses its raw flavor. GRAIN PREPARATION
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This note was uploaded on 04/25/2009 for the course NS 2470 taught by Professor Gier,e. during the Spring '09 term at Cornell.

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Lab_3 - Lab 3 Grains Overview of lab 3 1 Lecture on Menu...

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