Food Science Essay Example | Topics and Well Written Essays - 1000 words

forage Science - Essay ExampleThe liquid component, which is in the form of droplets suspended in the other component, is cognise as the disperse, discontinuous, or open phase. The other phase is called the continuous or closed phase.For instance, when oil and piss argon mixed together vigorously, the oil may be discharge in pee, or the pissing may be dispersed in oil. In an oil in water emulsion, oil forms droplets in water (oil dispersed in water) and in a water in oil emulsion, water forms droplets in oil (water dispersed in oil).Fruits quarter be divided into climacteric and non-climacteric types based on the pattern of respiration during the maturation period. Climacteric fruits include apples, bananas, pears, melons and avocados which induct a distinct ripening phase. Non-climacteric fruits include citrus fruits, grapes, strawberry, and pineapple which have no distinct ripening phase.The two classes respond to ethylene quite differently. If immature climacteric fruits argon treated with ethylene, the onset of the climacteric and the associated ripening changes is hastened, but the overall pattern of respiration remains unchanged. If non-climacteric fruits are treated with ethylene, the rate of respiration is rapidly increased which leads to changes in colour through loss of chlorophyll, increases in simple sugars and loss of acids. For example, oranges lose chlorophyllWheat proteins are divided into gluten proteins (generally about 80 to 85% of total stalk protein) and non-gluten proteins (about 15 to 20% of total wheat protein). It is the gluten proteins that largely determine the breadmaking performance of wheat flour. Wheat gluten proteins have the unusual property to form a visco-elastic mass after hydration. When kneading/mixing the flour with water, gluten proteins enable the formation of a cohesive visco-elastic dough that is capable of holding gas produced during fermentation and oven-rise, resulting in the typical fixed open foam struct ure of bread after baking. Although the dough rheological properties substantial for breadmaking are largely determined by the wheat gluten proteins, interactions of the gluten protein matrix with other flour components like flour lipids, non-gluten proteins, may affect its rheological properties. Wheat gluten rheological properties can be modified further by the addition of oxidants, reducing agents, or proteases that directly change gluten proteins or by the addition of lipids/emulsifiers or hemicelluloses that can modify gluten