2008_Cereals__Grains__Legumes__2_

2008_Cereals__Grains__Legumes__2_ - Cereal Grains &...

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Cereal Grains & Legumes
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1. a.
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Sulfhydryl – disulfide interactions in the plastoelastic property of wheat doughs S 2 O 4 = SO 3 = R-S—S-R R-SH + R-SH hydrosulfite (reducing agent) sulfite disulfide bond Sulfhydryl (2) Demonstration (in-class) What was the effect ?
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Microstructure of baked bread (a foam) Starch granules reinforce heat-denatured gluten strands that surround air pockets from McGee, 1984 (initiated by CO2, expanded by H20 vaporization during baking)
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Yeast-leavened dough products Dough simple CHO CO 2 yeast Sourdough bread: lactic acid bacteria acid-resistant yeast Sucrose (added), glucose, maltose starch (flour) flour amylases distinctive sour flavors CO 2
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Pasta Semolina Coarse wheat flour High gluten protein content (strength) Unbleached: retains yellow color (carotenoids)
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Hard red wheat Hard white wheat “White whole wheat”, White whole grain” bread ? “Whole Grain” (legal definition) : ≥ 51 % whole grain flour
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2008_Cereals__Grains__Legumes__2_ - Cereal Grains &...

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