lec_18 - oxidation. DISCUSSION QUESTIONS: 1. How is heat...

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FOOD SCIENCE 4010--Lecture 18 Baking, roasting and frying PRINCIPLES: Baking and roasting are similar processes but vary in the types of products affected. Continuous processes increase processing efficiency. Maillard browning produces important flavor components in bread and meat products. Frying preserves foods by a combination of heating and drying. Frying oils should be changed regularly to avoid thermal breakdown and lipid
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Unformatted text preview: oxidation. DISCUSSION QUESTIONS: 1. How is heat and mass transfer affected by roasting? 2. What are the advantages of using rotary-hearth ovens rather than tunnel ovens? 3. How does roasting affect the flavor and aroma of a meat product? 4. What are the advantages and disadvantages of shallow (or contact) frying? 5. How does frying affect the nutritional quality of a product?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

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