New answers tagged chemistry
Personally butter and oil adds a particular flavor to bread and in fact the bread looks like cake and seems like chocolate cake. When the bread especially the local type called kumba bread that I produced is oiled with enough butter inside before baking, the bread comes out from the oven very bright and having that coffee brown color so attractive to eat.
What if you heated the extract to remove the alcohol antifreeze? The alcohol cooks out at 172.4. Does anyone know the temp that the mint oil cooks out? Would the alcohol free liquid then separate the water and oil?
Lactic acid has been shown to inhibit the growth of Clostridium botulinum. That is why it is safer to use butter than oil. link
Your question has two main parts, what's elastic about gluten, and why don't other plants have this unicorn we call a gluten protein. I'll provide some background info first, but feel free to skip ahead to the spoilers if you like. Quick and dirty background on proteins... All proteins (like gluten) are made of differing sequences, and number of about 20 ...
According to the USDA: If packaging is accidentally cooked in a conventional oven, is the food safe to eat? Plastic packaging materials should not be used at all in conventional ovens. They may catch on fire or melt, causing chemical migration into foods. Sometimes these materials are inadvertently cooked with a product. For example, giblets ...
Citric acid and sodium hexametaphosphate are often used in processed cheese as emulsifier. These kinds of salts improve the protein's swelling capacity and emulsification and thus inhibits the leakage of water or fat from the product (forms metal complexes). Some salts are also acid buffers. 1 In this wikipedia article (in German, but chemical names are ...
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