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 1.2 Introduction 1 1.2.1 Acids 1 1.2.1.1 Food Acidulants 2 1.
2.1.2 Reactions of Food Acids 3 1.2.2 Bases 3 1.2.3 Buffers 3 1.3 Apparatus and Instruments 3 1.
4 Reagents and Materials 4 1.5 Procedures 5 1.5.1 Determining the pH of a Solid Food 5 1.5.2 Preparation of a Buffer and Determination of Buffer Capacity 5 1.6 Problem Set 5 1.7 References 6 1.
8 Suggested Reading 6 Answers to Problem Set 6 2 Chemical Leavening Agents 7 2.1 Learning Outcomes 7 2.2 Introduction 7 2.2.1 Chemical Leavening Agents 8 2.2.1.1 Baking Soda 8 2.
2.1.2 Baking Powders 8 2.2.2 Neutralizing Values 10 2.2.3 Leavening Rates 11 2.2.
4 Effect of Leavening Acid on Dough Rheology 11 2.3 Apparatus and Instruments 11 2.4 Reagents and Materials 12 2.5 Procedures 12 2.5.1 Determination of Leavening Rates 12 2.5.1.
1 The Apparatus 12 2.5.1.2 Experimental Treatments and Controls 12 2.5.1.3 Protocol 13 2.5.
1.4 Data Analysis 13 2.5.2 Chemically Leavened Biscuits 13 2.5.2.1 Biscuit Formula 13 2.5.
2.2 Treatments 14 2.5.2.3 Protocol 14 2.5.2.4 Volume Determination of Biscuits 14 2.
6 Problem Set 14 2.7 Useful Formulas and Values 15 2.8 References 16 2.9 Suggested Reading 16 Answers to Problem Set 16 3 Properties of Sugars 19 3.1 Learning Outcomes 19 3.2 Introduction 19 3.3 Apparatus and Instruments 20 3.4 Reagents and Materials 21 3.
5 Procedures 21 3.6 Study Questions 22 3.7 References 22 3.8 Suggested Reading 22 4 Nonenzymatic Browning 23 4.1 Learning Outcomes 23 4.2 Introduction 23 4.2.1 Caramelization 23 4.
2.2 The Maillard Reaction 24 4.2.2.1 Sugar 25 4.2.2.2 Amine 25 4.
2.2.3 Temperature 26 4.2.2.4 Concentration 27 4.2.2.
5 pH 27 4.3 Apparatus and Instruments 27 4.4 Reagents and Materials 28 4.4.1 Reagents to Be Prepared by the Student 28 4.4.2 Reagents to Be Prepared by the Teaching Staff 28 4.5 Procedures 28 4.
5.1 Preparation of a Glucose/Glycine Model System 28 4.5.2 Heating Experiment 29 4.5.3 Measurement of Extent of Browning 29 4.5.4 Browning in Nonfat Dry Milk (Demonstration) 29 4.
5.5 Role of Milk in Crust Color of Bread (Demonstration) 29 4.5.6 Browning in Cookies 30 4.5.6.1 Sugar Cookie Formula 30 4.5.
6.2 Baking Directions 30 4.6 Problem Set 31 4.7 Study Questions 31 4.8 References 31 4.9 Suggested Reading 32 Answers to Problem Set 32 5 Food Hydrocolloids 33 5.1 Learning Outcomes 33 5.2 Introduction 33 5.
2.1 Alginate 34 5.2.2 Alginate Gels 35 5.2.3 Carrageenan 36 5.2.4 Locust Bean Gum and Guar Gum 37 5.
2.5 Xanthan Gum 39 5.3 Apparatus and Instruments 39 5.4 Reagents and Materials 39 5.5 Procedures 40 5.5.1 Effect of Heat Treatment on Gelation 40 5.5.
2 Effect of Concentration on Viscosity 40 5.5.3 Emulsion Stability 40 5.5.4 Diffusion Setting and Internal Setting Alginate Gels 41 5.5.4.1 Diffusion Setting Gel 41 5.
5.4.2 Internal Setting Gel 41 5.6 Study Questions 41 5.7 References 41 5.8 Suggested Reading 42 6 Functional Properties of Proteins 43 6.1 Learning Outcomes 43 6.2 Introduction 43 6.
2.1 Soybean Processing: Soy Milk, Tofu, and Soybean Protein Isolate 44 6.2.2 Assaying Protein Concentration 45 6.3 Apparatus and Instruments 45 6.4 Reagents and Materials 46 6.5 Procedures 46 6.5.
1 Standard Curve for the Bradford Protein Assay 46 6.5.2 Effect of pH on Protein Solubility 46 6.5.2.1 Preparation of Protein Extracts 46 6.5.2.
2 Measurement of Protein Concentration in the Extracts 47 6.5.3 Preparation of Soy Protein Isolate and Tofu 47 6.5.3.1 Extraction 47 6.5.3.
2 Soy Protein Isolation 47 6.5.3.3 Production of Tofu 47 6.6 Problem Set 48 6.7 Study Questions 48 6.8 References 48 6.9 Suggested Reading 49 Answers to Problem Set 49 7 Lactose 51 7.
1 Learning Outcomes 51 7.2 Introduction 51 7.2.1 Lactose Assay 53 7.3 Appara.