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Flour.ppt

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Flour.ppt

上传人:中国课件站 2011/12/5 文件大小:0 KB

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Flour.ppt

文档介绍

文档介绍:Experimental Foods
Flour
Flour
ponents of Flour
Moisture 12-13%
Protein 8-15%
Starch 74-76%
Ash %
Fat 0-2%
Flour
Wheat Type Flour grade % P
Soft Red Straight
Clear
Bakers
Flour
Wheat Type Flour grade % P
Hard Red Straight
Med Patent
Lon-Patent Clear
Flour
- Wheat Proteins
Two Types
Gluten
Water Soluble
albumins
globulins
Flour
- Gluten Structure
Sulfhydryl groups - SH
Disulfide bonds -S-S-
Hydrogen bonds -H
Flour
- Gluten Proteins O
Glutenin - glutamine C-NH2
proline
Gliadin - glutamic acid
Flour
- Bread gels after baking and cooling
- Why hot bread collapses when cut hot
- As molecules cool they start to associate
Flour
- If this continues the water is forced to the surface and you get staling
Flour
- Staling is a phenomena of amylopectin
- Early can be reversed
- Later can not