NUT/FST 106
Discussion
Week 5: Leavening Agents
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Learning Outcomes
• Explore the proposed health benefits and potential health concerns of a gluten-free diet
• Recall the nutrients that can be low in an improperly formulated gluten-free diet
Discussion Topic
GLUTEN-FREE DIET
Leavening Agents
Cold + No Acid
Hot + No Acid
Cold + Acid
Hot + Acid
Cocoa powder
Dutch (alkali) process
• Treat with alkalizing agent = less acidic
Natural process
• More acidic
• More fruity flavors
ULTRA DUTCHED
(jet black)
Cook’s Illustrated: https://www.americastestkitchen.com/cooksillustrated/articles/663-which-cocoa-powder-should-you-buy
4X baking powder 1X baking powder
4X baking soda
baking soda
+ cream of tartar + cornstarch
1X baking soda
1X baking soda + Gluten-free flour
Baking powder + Gluten-free flour
Baking soda + cream of tartar
Cream of tartar
Baking soda
Baking powder
No leavening agent
• Office Hours: Today, 11 AM – 12 noon, Meyer 1154 • Full, formal lab reports going forward
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