HTM 2700 Lecture Notes - Lecture 13: Sodium Carbonate, Maillard Reaction, Dried Fruit

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

*mainly in aleurone layer and not readily available. =conversion of wheat grain into white flours (all-purpose, cake and pastry, bread flour etc. ) involves 2 main processes: separating the bran and germ from the endosperm, reducing size of the endosperm into flour size particles white flours. Bran and germ are removed from the wheat kernel. Composed of the bran, germ and endosperm ground together into flour. White flour are enriched with iron and b-vitamins to the levels found in whole wheat flour. Gluten complex protein created from proteins found in wheat, rye and oat flours gluten itself is not actually present in these flours. Allows them to hold small air cells. Allows a dough to be kneaded and rolled. Excess gluten = tough product tea biscuit flake formation tea biscuits should have many layers called flakes formation of flakes is a multi-stage process some steps occur during mixing and remainder during baking.