FND 100 Study Guide - Final Guide: Hydrophile, Colostrum, Glycogen

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Soy: don"t know the structures, but know the relaionships within the molecules. Don"t know about the details of the studies. Single acing baking powder: leavening during the baking process, volume and structure is in the oven, where you have starch gelainizaion, protein denaturisaion (tartaric acid, sodium bicarbonate) Double acing baking powder: releasing the co2 in two diferent stages to promote leavening (calcium mono sulfate, and sodium aluminum sulfate) Volume: need co2 used in the later baking stages as well. Tartrate salts: can be combined, and it is cold water soluble, not found in double acing baking powder. Bater: add sodium bicarb (key leavening agent) and add an acid which has a role in lavour (lemon juice, fermented butermilk, molasses) Deoxymyoglobin: located in where and what is the colour: fe2, fe2+ in the presence of oxygen. Towards the interior where it"s not exposed to the interior interior is dark purple of a steak. Darker colour on the interior of ground beef.