HEc / TL – Learning and Teaching Resources – Food Science and Technology – Food Preparation and Processing – STEM in Food Science
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- Flours and Flour Mixtures
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- Time Plan on Conducting Food Test – Gelatinisation of Starch
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Laboratory Manual and Videos:
- (1)
Making of Blueberry Sauce
- (2)
Observe Gelatinisation of Starch by Adding Hot Water
- (3)
Making of Marshmallow
- (4)
Factors Affecting Egg Coagulation
- (5)
Effects of Heating Temperature on Egg Doneness
- (6)
Browning Reactions in Apples
- (7)
Heating of Green Vegetables
- (8)
Maillard Reaction in Onions
- (9)
Observe the Reaction of Biological and Chemical Raising Agents in Water
- (10)
Functions of Different Raising Agents in Muffins
- (11)
Effects on Sponge Cake with Different Amounts of Sugar
- (12)
Effects on Bread Dough with Different Amounts of Salt
- (13)
Effects on Pound Cake with Different Amounts of Egg
- (14)
Caramelisation of Sucrose and Fructose
- (15)
Making of Soya Milk Spaghetti
- (16)
Making of Olive Oil Powder
- (17)
Making of Coffee Caviar
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