Foods: A Scientific Approach PDF
Preview Foods: A Scientific Approach
FOODS A Approach Scientific Third Edition HELEN CHARLEY CONNIE WEAVER • CTCiT -^^^-r^ O ockyGc>/-/4«_4^ Foods A Scientific Approach Digitized by the Internet Archive 2009 in http://www.archive.org/details/foodsscientificaOOchar Food s A Approach Scientific HELEN CHARLEY ProfessorEmei-itus ofFoods andNutrition, Oregon State University CONNIE WEAVER ProfessorandHeadofFoodsandNutrition, Purdue University THIRD EDITION MERRILL, AN IMPRINT OF PRENTICE HALL UpperSaddleRiver, NewJersey • Columbus, Ohio LibraryofCongressCataloging-in-Publication Data Charley, Helen. Foods : ascientificapproach / HelenCharley, ConnieWeaver. p. cm. Includesbibliographical references (p. ) andindex. ISBN0-02-321951-3 1. Food. 2. Nutrition. 3. Cookery. I.Weaver, Connie. 1950- . II. Title TX354.C4723 1998 664—dc21 97-22861 CIP AC Coverphoto:Alfred Pasieka/Science Photo Library Editor: Kevin M. Davis Developmental Editor: CarolS. Sykes Production Editor: Sheryl ClickerLangner Editorial/Production Supervision: BetsyKeefer DesignCoordinator: KarrieM. Converse TextDesigner: GaryGore CoverDesigner: Russ Maselli Production Manager: Pamela D. Bennett ElectronicTextManagement: Karen L. Bretz DirectorofMarketing: Kevin Flanagan MarketingManager: SuzanneStanton Advertising/MarketingCoordinator:JulieShough Thisbookwasset inAdobeGaramond byCarlisleCommunications, Ltd. andwas printedand bound byR.R. Donnelleyand SonsCorp.ThecoverwasprintedbyPhoenixColorCorp. ^=fe © 1998 byPrentice-Hall, Inc. ^S^S Simon &Schuster/AViacomCompany f^t^ UpperSaddle River, NewJersey07458 All rights reserved. Nopartofthis bookmaybereproduced, inanyformorbyanymeans,without per- mission inwritingfrom thepublisher. Earliereditions, entitledFoodScience, © 1982 byJohnWiley& Sons, Inc., and© 1971 byTheRonald PressCompany. Printed in theUnitedStatesofAmerica 1098765432 ISBN: 0-02-321951-3 Prentice-HallInternational (UK) Limited,London Prentice-HallofAustraliaPty. Limited, Sydney Prentice-HallofCanada, Inc., Toronto Prentice-Hall Hispanoamericana, S.A.,Mexico Prentice-HallofIndiaPrivate Limited,NewDelhi Prentice-HallofJapan, Inc., Tokyo Simon &SchusterAsiaPte. Ltd., Singapore EditoraPrentice-Halldo Brasil, Ltda., RiodeJaneiro . Pref;ace Foods:A ScientificApproachcontinues the emphasis ofprevious editions of FoodScience on the scientific aspects ofthe study offoods, drawingon the basic sciences ofchemistry, physics, microbiolog)', and physiology. The objective in writing the text is to give the stu- dent an understanding ofthe complex nature otand the changes that can occur in foods as they are prepared, processed, and stored, whether at home, in the industrial kitchen, or in industry. The authors have attempted to glean from the literature, accumulated since the previous edition, facts and concepts that further this objective. Special coverage is given to topics that are ofcurrent interest orthe focus ofrecent scientific activity. Topics that are given special emphasis include the following: foods as carriers of pathogens and elementaryprecautions in preventing foodborne illnesses; the neurophysiological basis for the ability to sense qualities in foods; sensoryand instru- mental methods ofmeasuring food quality; carbohydrate- and protein-rich foods as glassy/rubbery polymers whose structure, rexture, and keeping qualities depend on tem- perature and the plasticizing effect ofwater; sugarand fatsubstitutes and adjustments when these are used in products; vegetable gums, their functions and uses in foods; and biotechnology-derived products (e.g., FLAVR SAVR tomato and microbial-derived chy- mosin). The annotated references foreach chapterwill aid the ambitious student and the time-pressed instructor in choosingsupplemental reading selectively. Foods:A ScientificApproachis written fora first course in foods for students who have had general chemistryand are atleastenrolled in organic chemistry. Aknowledge ofelementary nutrition is assumed. This book can serve as a supplementary text for ad- vanced students whose previous course in foods emphasized application and minimized theory. The authors have attempted to maintain the "scientific depth and completeness ofcoverage" as observed by a reviewer in the previous edition. The authors appreciate the constructive suggestions from reviewers ofportions of the manuscript: Suzanne R. Curtis, UniversityofMaryland; Ronald R. Eitenmiller, UniversityofGeorgia; Mary K. Head, WestVirginia University; ZoeAnn Holmes, Oregon State University; Manfred Kroger, Pennsylvania State University;Jane Love, Iowa State University; Marilyn Mook, Michigan State University; Carole S. Setser, Kansas State University; and Martha B. Stone, Colorado State University. We are in- debted to Pauline Douglas for transportation to and from libraries, who toted a ton of bound volumes, and who acted as arbiter for intractable sentences. Dr. Mark Hines' per- spective on instruments currently used in food research and in food qualityassessment in industrywas helpful in preparing Chapter 1 Helen Charley Connie Weaver Brief Contents PART Chapter 1 Evaluation ot Food 3 I FOODQUALITY Chapter2 Sensory Perception ofFoods 21 Chapter3 Measures and Weights 24 Chapter4 Heating and Cooling Foods and Food Safet)' 51 PART II Chapters Water 71 LIQUIDSAND Chapter 6 Coffee,Tea, and Cocoa Beverage 90 CRYSTALS Chapter 7 Ice Crystals and Frozen Desserts 107 Chapter8 Sugars, Alternative Sweeteners, and Confections 118 PART Chapter9 Starches and Vegetable Gums 130 III STARCHESAND Chapter 10 Cereals 162 STARCHY FOODS Chapter 11 Flour and Dough Formation 174 PART IV Chapter 12 LeaveningAgents 195 LEAVENINGAGENTS Chapter 13 Quick Breads 207 AND BREADS Chapter 14 Yeast Breads 221 PARTV Chapter 15 Fats and Oils 243 FATSAND FAT-RICH Chapter 16 Emulsions 268 FOODS Chapter 17 Pastry 280
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