week 2 part2

foods which have not been widely consumed by people in the EU before 15 May 1997 Applies to foods (or ingredients) that don’t have a ‘history of consumption’

“Food reformulation is the reduction of salt and calories from sugar and (saturated) fat in processed foods”

“Food reformulation is the reduction of salt and calories from sugar and (saturated) fat in processed foods”

produces oil-based gels (oleogels) is a new technology, e.g. rice bran wax Can mimic fats without creating trans fats

single cell layer of outer endosperm in wheat kernels Added to wheat flour -Microstructure of bread -Crystal structure of starch

Main types (hydrolases): Protein; proteases CHO; amalyse, celulase, glucose isomerase Lipids; lipases, esterases, lipoxygenase

-Flour standardisation and consistent performance e,g malt flour, amylase, protease -Flour whitening e.g lipoxygenase -Dough conditioning (volume) or anti-staling e.g amylases

structure / texture + liquid: starch gelatinizes and the proteins (glutenin & gliadin) form gluten

structure & dissolving sugar/baking powder E.g. buttermilk (acidic)

structure (cooking) proteins coagulate (heat)

controls gluten formation

flavour, colour & aroma (Maillard reaction) Improved by ↑ baking soda (alkaline)

= leavening (rising) agent + liquid, it leavens the batter by producing carbon dioxide (CO2) Reacts quicker than yeast If using milk as liquid, substitute for baking powder (b/soda + acid)