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HomeOther Help › FUNCTIONAL PROPERTIES OF FOOD COMPONENTS
Status: Assigned
FUNCTIONAL PROPERTIES OF FOOD COMPONENTS
Date Posted: 25/03/2021
Category: Other
Due Date: 25/03/2021
Instruction
No plagiarism, Outside sources okay, 4 is the limit of sources. 8 HOURS, Nutrition and Food knowledge needed. Communication Needed, EXPLAIN how each ingredient functions in the original recipe (i.e. how/why do eggs coagulate to develop structure of product?) Cite at least two references as you explain the functional properties) Example: Eggs: Eggs help strengthen the structure of the muffin through coagulation. Eggs also contribute to leavening via the release of steam during the baking process. Explain how you changed the ingredients or preparation technique for the modified recipe. For all new ingredients, explain their function in the recipe. Justify why the changes were made and how they affected texture, color, flavor and instrumental measurements.
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  • hi, i uploaded the document has all the instructions and the 3 recipes, the modified ingredients are in bold. This recipe is to make High Fiber Waffles.
    User_30105 | Mar 25, 2021, 15:22 PM
  • please let me know if you have any questions
    User_30105 | Mar 25, 2021, 15:22 PM
  • Hey. Thanks
    aggrey | Mar 25, 2021, 15:24 PM
  • you understand the assignment and are all set?
    User_30105 | Mar 25, 2021, 15:57 PM
  • Yes
    aggrey | Mar 25, 2021, 15:58 PM
  • checking in- how goes it?
    User_30105 | Mar 25, 2021, 18:45 PM
  • almost completed?
    User_30105 | Mar 25, 2021, 23:42 PM
  • Yes
    aggrey | Mar 26, 2021, 00:41 AM
  • Just uploaded. Thak you
    aggrey | Mar 26, 2021, 00:41 AM
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