201 Lecture notes Autumn 2008_Part26

201 Lecture notes Autumn 2008_Part26 - 3. Cheese a. When...

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126 3. Cheese a. When casein precipitates (forms a gel), 99% of the butterfat is trapped and emulsified. b. "Imitation" cheese or "Lite" cheese (1) lite = make from 2% milk (a) may replace a portion of the fat with vegetable oil (2) imitation (a) NFDM, casein, or whey proteins are blended with vegetable oil or butterfat in the presence of hot water D. Processed meats = Hot dogs, lunchmeat, sausage products 1. Hot dogs: can have up to 30-40% protein by law a. Emulsifier = salt extracted actin and myosin Fats and Oils: "Shortening" of Baked Goods II. Wheat Proteins A. Gluten 1. Made of two special proteins a. Gliadin = ball bearings b. Glutenin = rubber bands 2. Unique to wheat
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127 B. Development of "doughs" Flour (gluten + starch) Develop protein network Protein network is basis for the texture of the final product. Products made from wheat flour have characteristic textures depending on the extent of network development and the presence of leavening agents. III.
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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_Part26 - 3. Cheese a. When...

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