俄亥俄州大学：《食品科学》课程教学资源（PPT课件，英文版）Experimental Foods Flour

Dr Jean Weese Experimental Foods Flour

Dr. Jean Weese Experimental Foods Flour

Dr Jean Weese Flour Major Components of Flour Moisture 12-13% Protein 8-15% Starch 74-76% Ash 05% Fat 0=2%

Dr. Jean Weese Flour Major Components of Flour Moisture 12-13% Protein 8-15% Starch 74-76% Ash 0.5% Fat 0-2%

Dr Jean Weese Flour Wheat Type Flour grade P Soft red Straight 82 Clear 75 Bakers 9.9

Dr. Jean Weese Flour Wheat Type Flour grade % P Soft Red Straight 8.2 Clear 7.5 Bakers 9.9

Dr Jean Weese Flour Wheat Type Flour grade % P Hard red Straight 12. 9 Med Patent 12.2 Lon-Patent 12 5 Clear 15.5

Dr. Jean Weese Flour Wheat Type Flour grade % P Hard Red Straight 12.9 Med Patent 12.2 Lon-Patent 12.5 Clear 15.5

Dr Jean Weese Flour Wheat Proteins Two Types Gluten Water Soluble albumins globulins

Dr. Jean Weese Flour - Wheat Proteins Two Types Gluten Water Soluble albumins globulins

Dr Jean Weese Flour Gluten Structure Sulthydryl groups SH Disulfide bonds -S-s Hydrogen bonds

Dr. Jean Weese Flour - Gluten Structure Sulfhydryl groups - SH Disulfide bonds -S-S￾Hydrogen bonds -H

Dr Jean Weese Flour ■=G| uten Proteins C Glutenin- glutamine C-NH2 proline Gliadin. glutamic acid

Dr. Jean Weese Flour ◼- Gluten Proteins O Glutenin - glutamine C-NH2 proline Gliadin - glutamic acid

Dr Jean Weese Flour Bread gels after baking and cooling Why hot bread collapses when cut hot As molecules cool they start to associate

Dr. Jean Weese Flour - Bread gels after baking and cooling - Why hot bread collapses when cut hot - As molecules cool they start to associate

Dr Jean Weese Flour If this continues the water is forced to the surface and you get staling

Dr. Jean Weese Flour - If this continues the water is forced to the surface and you get staling

Dr Jean Weese Flour Staling is a phenomena of amylopectin Early can be reversed Later can not

Dr. Jean Weese Flour - Staling is a phenomena of amylopectin - Early can be reversed - Later can not