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Food science > Lecture 8- food commodities part 2 > Flashcards

Lecture 8- food commodities part 2 Flashcards

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1
Q

to make food products what is required

A
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2
Q

what is processing and what does this include

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3
Q

what is formulation and what does it include

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4
Q

what is an example of reformulation

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5
Q

what is food reformulation

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6
Q

what are some examples of reformulation from IDG

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7
Q

what did Pepsi co do to improve tropicana

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8
Q

how is reformulation complicated

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9
Q

explain sugar reformulation

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10
Q

what is an example of sugar reformulation

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11
Q

explain fat reformulation

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12
Q

Type of lipid chosen in formulation is dictated by…

A

FR

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13
Q

explain salt reformulation

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14
Q

how did the Heinz company use salt reformulation

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15
Q

what is Aleurone

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16
Q

why is Aleurone added to wheat flour

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17
Q

What are food enzymes used to tackle

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17
Q

what enzymes are found in specific foods

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18
Q

what do endogenous enzymes do

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19
Q

what do exogenous enzymes do

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20
Q

what are the pros of these enzymes

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21
Q

what are the cons of these enzymes

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22
Q

where does maltase come from

A
23
Q

where does amylase come from

A
24
Q

what does flour standardisation involve

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25
Q

what does flour whitening involve

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26
Q

what does dough conditioning involve

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27
Q

what are some examples of sensory additives

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28
Q

what is the function of flour as ingredients

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29
Q

what is the function of sugar as ingredients

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30
Q

what is the function of baking soda as ingredients

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31
Q

what is the function of liquid as ingredients

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32
Q

what is the function of fat as ingredients

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33
Q

what is the function of egg as ingredients

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34
Q

what is the unit operation for making potato crisps

A

Food science (15 decks)

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