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Objective: To determine how salt affects bread dough fermentation and bread quality Background Bread is a fermented product traditionally made from wheat flour. Essential ingredients in bread include wheat flour, water, yeast and salt. Wheat flour is used because it contains special proteins (glutenin and gliadin) which forms gluten. Gluten is unique due to its […]

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Objective: To determine the titratable acidity of yogurt   Background Yogurt is a fermentation product made from milk and bacteria. Bacteria may sound gross, but not all bacteria are bad. Some are good for you. Good bacteria live naturally in our gut and are essential for our health. The bacteria in yogurt are good bacteria. […]

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Plant-based foods are the primary source of carbohydrates. They are called carbohydrates (hydrates of carbon) because they have the empirical formula Cn(H2O)n. The basic unit of a carbohydrate is a monosaccharaide. The most common monosaccharide is glucose. Glucose is made from plants during the process of photosynthesis. During this process, plants use light (photo) to synthesize (make) […]

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Chemical properties of food are those properties that cannot be measured without altering the chemical composition of the food material. For example, measuring the water content of food require that the water is removed, which ultimately changes its chemical makeup. Important chemical properties of food are briefly described below.   Moisture Content  Moisture content is an […]

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Food materials possess physical properties. Physical properties are those properties that can be observed or measured without changing the chemical makeup of the material. Physical properties can give us clues about their chemical composition and processing characteristics. A few common properties are discussed here. Freezing, Melting and Boiling Point Freezing point (Fp) is the temperature […]

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