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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- Spring '11
- MAILLARD BROWNING, Maillard reaction, important flavor components