Understanding Starch and Carbohydrates in Food Science
Explore the properties of starch and gums, the characteristics of starches like amylose and amylopectin, important processes such as gelatinization and retrodegradation, factors affecting starch gelatinization, and a lab experiment to investigate the factors impacting the thickness of cooked starch
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Understanding Starches, Cellulose, Gums, and Pectins in Food
Explore the roles of starches, cellulose, gums, and pectins in the diet. Learn about their structures, functions, and how they affect food texture and properties. Discover how these components bind, thicken, and provide structure in various food preparations.
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