http://en.wikipedia.org/wiki/Food_and_Agriculture_Organization http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.

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Carbohydrates, or saccharides, are sugars and starches, which provide energy for humans and animals, and cellulose which make up many plant structures. Carbs, as they are now commonly referred to, have become both a blessing and a curse, as the process of modern food production has changed the way we consume them. There are two types of carbohydrates,simple, or monosaccharides and complex, or polysaccharides. Simple carbohydrates, which are found in fruits and dairy products are more easily digested by the body. They are also often found in processed, refined foods such as white sugar, pastas, and white bread. Complex carbohydrates, which take longer for the body to digest, are most commonly found in vegetables (cellulose), whole grain breads and pasta, brown rice, and legumes. Foods with unrefined grains, such as brown rice, retain complex carbs, unlike refined grains, such as white rice. This is because the refining process removes some of the grains fiber and nutrients. Eating a serving of whole grain cereal such as oatmeal will fill you up and give you longer lasting energy than a bowl of sugary cereal due to the way the body processes and uses thecarbohydrates. WrittenBy: TThompson EditedBy: L.S.Wynn LastModifiedDate: 23June2011 CopyrightProtected: 2003-2011 Conjecture Corporation

Cornstarch - Cornstarch has 7 grams of carb per tablespoon, but more thickening power. According to the corn starch manufacturers you only need half as much cornstarch as flour, but experts seem to vary on this point. Sauces thickened with cornstarch are less opaque and glossier. Cornstarch is generally added to cold water and then to the sauce. You don't have to worry about cooking it first.

High methoxyl pectins form gels in high solid jams (above 55% solids) and in a pH range 2.0-3.5.

Advantages of Using Discrete Automatic Chemistry Analysis for Wet Chemistry Analysis Much less sample volume than any other method, benefiting laboratories with small sample volumes (soil paste extracts) Low reagent consumption (about 3,000 tests per 25 mL for the nitrite method); only uses the exact reagent amount required for each test compared to a continuously-flowing system; generates less waste Automatic dilutions without added hardware No baselines to watch, no air bubbles to add, no peak shapes or flows to monitor No bubble formation in the flow cell No pump tubes to change or maintain Switch methods automatically without changing hardware True walk away capability Enormous improvements in setup, operational time, and ease of use

Presented at the 2005 Pittsburgh Conference on Analytical Chemistry and Applied Spectroscopy, Orlando, FL February 27March 4, 2005 Stable calibration curves over long periods of time

A Narrative Report FTECH 220: Baking Technology and Bakery Management Laboratory Activity #2 Bread Making

Every one of us eats bread. But every time I ate bread, I was always thinking how the baker prepared it, and the ingredients he used, until we did this activity. I was so excited because this will be my first time to make bread. I was the one who bought the ingredients and materials for the bread formulation activity. First, we weighed and prepared the ingredients that we will be using a day before our laboratory. Then, we cleaned the working table. Then we started the activity and followed several procedures. Upon doing this activity, I find it very fun. Our group was the first to finish the activity. Then we decided to help the other groups. I was really enjoyed in this activity. Our group was had a team build up. This course was really enjoyed. As a result, we make five different breads: cheese bonnet, cinnamon loaf, cinnamon bonnet, pandesal, and buns. The taste was really good although the shapes of our breads were not that standard. Hope to have another activity like this. A Narrative Report FTECH 330: Laboratory Experiment #1 Chiffon Cake Making (Custard Cake) This experiment was conducted at the Agriculture and Food Technology Business Incubator (CLSU Bakery) on June 14, 2011. It was started at exactly seven in the morning and ended at

First, they weigh the ingredients that they will be using two days before the laboratory. Then they started the experiment and followed the procedures for making batter; flour, baking powder and sugar were sift and mixed by using a paddle mixer. The remaining ingredients were added until it well blended and set aside. For making foam; the egg white and cream of tartar were mixed in a planetary mixer by using a wire whisk. And for making custard; all the ingredients were mixed in a pan, the batter and foam

were cut and folded. After doing this experiment, they cleaned the working area and washed all the materials that they used.