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201 Lecture notes Autumn 2008_Part7

201 Lecture notes Autumn 2008_Part7 - (room temperature e...

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31 Developed in England in 1976; by accident. 110 animal and human studies B. Role of simple carbohydrates: Texture of foods 1. Crystal formation 2. Influences appearance and texture of candies and frozen desserts 3. Fudge and other confections depend on proper crystal size to have the correct mouth feel. C. Color and flavor reactions—very important to food acceptability 1. Caramelization a. Usually intentional b. Heating mono and disaccharides c. Color and Flavor affected (1) brown colors (2) caramel or "burnt sugar" flavors d. Common in candies , toast Dulce de leche = milk candy = heated sweetened condensed milk 2. Maillard Browning or Maillard Reaction a. May be intentional, but usually not: it is undesirable b. Requires the presence of protein or amino acids c. Only certain types of sugars = reducing (1) glucose
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