The spreading occurs because baking soda increases the dough's pH level and weakens both the gluten and egg protein structure. Baking soda also contributes to cookies being more coarse and crispy. Because baking soda causes dough to brown quickly, you must watch the cookies carefully as they bake, to avoid burning. Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient, the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.
The main difference is when whole wheat bread is processed it retains all three nutrient parts of the wheat berry which is good for the digestive system. White bread flour only uses the endosperm which is the starchy part of the wheat berry and starch turns to sugar during digestion. This fact alone is why I feel that whole wheat bread is the better choice. Whole wheat bread also contains a higher
The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt. The fermentation of lactose also produces the flavor compounds that are characteristic of yogurt. Other bacterial cultures, such as Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria may be added to yogurt as probiotic cultures. Probiotic cultures benefit human health by improving lactose digestion, gastrointestinal function, and stimulating the immune system (Yogurt Production).
This then increases the surface area of the food making it easier for enzymes to digest it. The mouth produces a digestive juice, which makes it easier for the food to be digested, called saliva which contains the enzyme salivary amylase and this comes from the salivary gland. This enzyme begins the digestion of carbohydrates in the food by breaking down starch, from the bread, into maltase. This process is chemical digestion. After this the food is taken down a long tube, called the oesophagus, which takes the food from the mouth to the stomach.
Stanley Li & Yusuf Ashmawi BIOL 111 Research Project Summary In our present day, almost all products have ceased to be organic and are instead inoculated with a myriad of chemicals and preservatives. Bread is one of the most common sources of carbohydrates consumed today (CDC- Center for Disease Control and Prevention) and is no exception regarding its preservative content when commercially sold. Given the known presence of preservatives in commercially distributed bread and the vitality of bread - a staple - in human diet, we tested on bread to examine mold’s growth under different temperatures –namely: 4°C, room temperature & 37°C. Rhizopus stolonifer is a ubiquitous mold species, which frequently renders bread inconsumable. All organisms are limited to certain optimal conditions for successful growth; temperature is an important limiting factor for fungal growth.
It can be expected that once amylase reacts with the starch, maltose will then be broken down and less starch will be visible and more sugar will be apparent thus causing the solution mixed with iodine to become lighter and lighter. Materials and Methods Materials included: · · Rack of test tubes · Three spot plates · Hot plate · Large beaker for water bath · Amylase · Disposable droppers · Marker · Starch solution · Distilled water · IKI(dropper) · Benedict’s solution Method/Procedure 1. Identification of Starch To be able to identify the presence of starch, it was necessary to make a sample test by using IKI in wells on the spot plate. Three wells on the spot plate were filled with one drop of IKI each. In the first well two drops of water was mixed with the IKI to show what a negative
It is what our bodies use to convert to energy. The physiological fact: Sugar is not a weight loss food. Eating sugar is like flipping a switch that tells your body to store fat.” Sugar is not only found in candy, cookies, cake, and soda. It is in a refined carbohydrate form in bread, rice, pasta, beer, and milk. The body’s digestive system can’t tell the difference, so it quickly absorbs all the sugars into the bloodstream as glucose.
Some enzymes act on one substrate only, while other enzymes act on a family of related molecules. Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. (Swann, 2008) The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and which are converted by other enzymes to glucose to supply the body with energy.
1. from Whole Foods to Refined Today the trend has shifted from eating whole grain foods to refined foods especially carbohydrates (white flour and rice over brown). Reason was prestige; coz only wealthy can afford refined grains. The food loses its natural form and many nutrients-vitamins, proteins, minerals, folic acid, and antioxidants-as a result of refining. Refining increases the shelf life of food as it becomes less nutritious for pests. Moreover, refining not only makes whole foods durable and portable, but also concentrates their energy and speed them up.
Bread, Baking & Browning Introduction Dough formation is the precursor to make breads. Also, Yeast is needed in this process for production of CO2 and so lead to expansion of the dough. Baking is a cooking method that uses prolonged dry heat by convection.1 After baking the dough, the crust turns brown. In this practical, we studied the factors that influence dough rising, the brown appearance of the baked breads and the effects of chemical leavening agent on both hard and soft flour. 1.