201 Lecture notes Autumn 2008_Part9

201 Lecture notes Autumn 2008_Part9 - 3. Products a. Masa:...

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41 3. Example: sticky pasta or rice a. another problem with amylose (1) sticky rice= higher amylose b. may also relate to overall starch content (1) high quality pasta= durham wheat (2) high in protein (a) protein holds gelatinized starch granules together VII. Important Cereal Grains A. Rice 1. principle food for 1/2 world population 2. Types a. Depend on genetics (e.g. short, long) or degree of processing b. Whole seed (paddy rice) Remove husk Brown rice (strong flavor)
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42 Remove germ and bran layer White rice Grind with abrasive "Polished rice" c. Problem: germ and bran contain Vit. B 1 (thiamine) (1) B 1 T for T hiamine; B 2 R for R iboflavin Beri-Beri = disease due to lack of thiamine Solution: Converted rice Brown rice--steamed--some B 1 migrates--- --- polished = creamy color d. Problem: cooking rice (1) Solution = "instant rice" = precooked, dried B. Corn 1. Originated in the Americas
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43 2. Different than most cereal grains- Why? a. consume how?
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Unformatted text preview: 3. Products a. Masa: whole kernels soaked in alkali, ground b. Grits: remove bran (hull) and germ = endosperm (1) cook directly (2) soak in alkali-- Hominy (3) process into breakfast cereals c. Popcorn (1) bred for tough hull (2) consumption has doubled every year for past 5 years C. Wheat 44 1. Named for visual appearance/texture due to protein content 2. "Hard" is glass-like in appearance, difficult to cut with thumbnail 3. Type Products % Protein % Starch Soft Cakes 7.5 80 Soft Pastry 9.7 77 Hard Bread 12 75 Hard Pasta 16 72 4. Processing Whole-----Grind----"Whole Wheat flour" 45 Remove bran Remove germ Endosperm -----Coarse grind "Cream of Wheat" Grind White flour ============================================================ Fruits and Vegetables COMPOSITION II. Definitions A. Fruit: formal definition- mature ovaries of plants (seeds) consumer- succulent plant materials which taste tart/sweet (usually have...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part9 - 3. Products a. Masa:...

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