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Food Chemistry Assignment

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Food Chemistry Assignment 1 1. Why would you use D-glucono-δ-lactone in a refrigerated pizza crust? Which additional ingredient do you need for D-glucono-δ-lactone to work and why? (5 points) D-glucono-δ-lactone is a leavening agent so is added to pizza crust to cause expansion of the dough. When water is added to the dough mixture containing D-glucono-δ-lactone and sodium bicarbonate, they dissolve. D-glucono-δ-lactone hydrolyses to gluconic acid, which then reacts with the sodium bicarbonate to produce CO2. Refrigeration adversely affects baker’s yeast making it unsuitable for use in a refrigerated pizza crust. Additionally, D-glucono-δ-lactone can prevent discoloration of the dough during storage. 2. Name two reasons why you might prefer …show more content…

There are at least 5 basic physical-chemical and thermodynamic principles learned from the cheese-cracker experiment. List 5 of them, explaining clearly what they mean as if you were teaching someone. (10 points) The cheese and cracker experiment is based on a non-homogenous system. There are three parts to the experiment. The first experiment demonstrated that when a cracker is placed in an environment with high relative humidity (e.g. 75%) at 25°C, it would absorb moisture from the environment until it reaches equilibrium. The moisture absorbs into the cracker due to its low water activity. The crackers would become soft as moisture is absorbed. The second experiment demonstrated that when cheese is placed in the same environment, it would lose moisture until it reaches equilibrium. The moisture lose is due to the cheeses high water activity. The cheese would become leathery and unspreadable as moisture is lost. The third experiment examines equal amounts of cheese and crackers being placed in an isolated environment. Moisture will move from the cheese into the crackers until the system is at equilibrium. Thus the water activity of the crackers will increase and the water activity of the cheese will decrease. These observations are due to physcio-chemical principles and thermodynamic principles of

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