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Dennis D. Miller
Food Chemistry
Читать книгу Food Chemistry - Dennis D. Miller - Страница 1
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Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
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1 Acids, Bases, and Buffers 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 [5]
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 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
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
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