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Day 9 Leaveners

Day 9 Leaveners

Day 9 Leaveners. Leaveners Air bubbles/air cells Retarded dough Pre-ferment Antimicrobial agents Osmotolerant yeast Bench tolerance. Acid salt Single-acting and double-acting baking powders Fast-acting and slow-acting baking powders. Words, Phrases, and Concepts. Process of Leavening.

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828 views • 49 slides
Fermentation

Fermentation

Fermentation. Chapter 17 Page 493. Categories. Bacteria Fungi Yeast Mold . Common Food Bourne Pathogens. Bacteria Salmonella enteriditus Campylobacter jejuni Many, many others Fungi Some are used in food production Other are contaminants or even toxic. Types.

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521 views • 16 slides
ORGANIC SOLVENTS

ORGANIC SOLVENTS

ORGANIC SOLVENTS. Ethanol, acetone, butanol , glycerol Petrochemical industries Due to scarcity of oil and natural gas alternatives for commercial production Use of low cost raw materials (wood, cellulose, starch). ALCOHOL. Chemically manufactured by hydration of ethylene (C2H4)

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391 views • 16 slides
Celluar Respiration

Celluar Respiration

Celluar Respiration. Celluar respiration is the process by which cells acquire energy by breaking down nutrient molecules produced by photosynthesizers. The law of conservation of energy: energy cannot be created or destroyed, but it can be changed from one form to another. Food

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155 views • 15 slides
Celluar Respiration

Celluar Respiration

Celluar Respiration. Celluar respiration is the process by which cells acquire energy by breaking down nutrient molecules produced by photosynthesizers. The law of conservation of energy: energy cannot be created or destroyed, but it can be changed from one form to another. Food

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154 views • 15 slides
The Effect of Changing pH in Yeast Fermentation

The Effect of Changing pH in Yeast Fermentation

The Effect of Changing pH in Yeast Fermentation. Debbie Sasges Kelsey Sunderland Lauren Rizzo. Experiment. We studied the anaerobic respiration capabilities of yeast with varying pH levels in the glucose solutions.

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330 views • 11 slides
Leavening Agents

Leavening Agents

Leavening Agents. Gases expand greatly when they are heated, unlike gases and liquids. There are many different types of leavening agents. Leavening is the production or incorporation of gases in a baked product to increase volume and to produce shape, and texture.

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605 views • 8 slides

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