Test Bank for Food Chemistry a Laboratory Manual by Miller, 2022 (2nd Edition)

STUDY NOTES & REFERENCE GUIDE




Coursesity - Stuvia | Page 1 of 344

, STUDY NOTES & REFERENCE GUIDE




v




Contents

Preface to the Second Edition xv Preface to
the First Edition xvi Acknowledgments
xvii
About the Companion Website xix

1 Acids, Bases, and Buffers 1
1.1 Learning Outcomes
1.2 Introduction
1.2.1 Acids
1.2.1.1 Food Acidulants
1.2.1.2 Reactions of Food Acids
1.2.2 Bases
1.2.3 Buffers
1.3 Apparatus and Instruments
1.4 Reagents and Materials
1.5 Procedures
1.5.1 Determining the pH of a Solid Food
1.5.2 Preparation of a Buffer and Determination of Buffer Capacity
1.6 Problem Set
1.7 References
1.8 Suggested Reading
Answers to Problem Set

2 Chemical Leavening Agents 7
2.1 Learning Outcomes
2.2 Introduction
2.2.1 Chemical Leavening Agents
2.2.1.1 Baking Soda
2.2.1.2 Baking Powders
2.2.2 Neutralizing Values
2.2.3 Leavening Rates
2.2.4 Effect of Leavening Acid on Dough Rheology
2.3 Apparatus and Instruments




Coursesity - Stuvia | Page 2 of 344

, STUDY NOTES & REFERENCE GUIDE




vi Contents

2.4 Reagents and Materials
2.5 Procedures
2.5.1 Determination of Leavening Rates
2.5.1.1 The Apparatus
2.5.1.2 Experimental Treatments and Controls
2.5.1.3 Protocol
2.5.1.4 Data Analysis
2.5.2 Chemically Leavened Biscuits
2.5.2.1 Biscuit Formula
2.5.2.2 Treatments
2.5.2.3 Protocol
2.5.2.4 Volume Determination of Biscuits
2.6 Problem Set
2.7 Useful Formulas and Values
2.8 References
2.9 Suggested Reading Answers
to Problem Set

3 Properties of Sugars 27
3.1 Learning Outcomes
3.2 Introduction
3.3 Apparatus and Instruments
3.4 Reagents and Materials
3.5 Procedures
3.6 Study Questions References
3.7 Suggested Reading
3.8

4 Nonenzymatic Browning 33
4.1 Learning Outcomes
4.2 Introduction
4.2.1 Caramelization
4.2.2 The Maillard Reaction
4.2.2.1 Sugar
4.2.2.2 Amine
4.2.2.3 Temperature
4.2.2.4 Concentration
4.2.2.5 pH
4.3 Apparatus and Instruments
4.4 Reagents and Materials
4.4.1 Reagents to Be Prepared by the Student
4.4.2 Reagents to Be Prepared by the Teaching Staff
4.5 Procedures
4.5.1 Preparation of a Glucose/Glycine Model System
4.5.2 Heating Experiment
4.5.3 Measurement of Extent of Browning




Coursesity - Stuvia | Page 3 of 344

, STUDY NOTES & REFERENCE GUIDE




Contents vii

4.5.4 Browning in Nonfat Dry Milk (Demonstration)
4.5.5 Role of Milk in Crust Color of Bread (Demonstration)
4.5.6 Browning in Cookies
4.5.6.1 Sugar Cookie Formula
4.5.6.2 Baking Directions
4.6 Problem Set
4.7 Study Questions
4.8 References
4.9 Suggested Reading
Answers to Problem Set

5 Food Hydrocolloids 49
5.1 Learning Outcomes
5.2 Introduction
5.2.1 Alginate
5.2.2 Alginate Gels
5.2.3 Carrageenan
5.2.4 Locust Bean Gum and Guar Gum
5.2.5 Xanthan Gum
5.3 Apparatus and Instruments
5.4 Reagents and Materials
5.5 Procedures
5.5.1 Effect of Heat Treatment on Gelation
5.5.2 Effect of Concentration on Viscosity
5.5.3 Emulsion Stability
5.5.4 Diffusion Setting and Internal Setting Alginate Gels
5.5.4.1 Diffusion Setting Gel
5.5.4.2 Internal Setting Gel
5.6 Study Questions
5.7 References
5.8 Suggested Reading

6 Functional Properties of Proteins 65
6.1 Learning Outcomes
6.2 Introduction
6.2.1 Soybean Processing: Soy Milk, Tofu, and Soybean Protein Isolate
6.2.2 Assaying Protein Concentration
6.3 Apparatus and Instruments
6.4 Reagents and Materials
6.5 Procedures
6.5.1 Standard Curve for the Bradford Protein Assay
6.5.2 Effect of pH on Protein Solubility
6.5.2.1 Preparation of Protein Extracts
6.5.2.2 Measurement of Protein Concentration in the Extracts
6.5.3 Preparation of Soy Protein Isolate and Tofu
6.5.3.1 Extraction




Coursesity - Stuvia | Page 4 of 344