Author Question: Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie ... (Read 69 times)

cmoore54 · **on:** Aug 2, 2018

Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie content.

Indicate whether the statement is true or false

Question 2

Mrs. Jones freezes peaches in a simple (plain) sugar syrup. The peaches that float to the top of the package are brown.

Mrs. Jones wants to know why. What would you tell her? (Use specific terms, but translate to understandable language.) How could she have prevented it?

matt · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

T

Answer to Question 2

The peaches that floated to the top were exposed to oxygen at the top of the package. They underwent enzymatic browning. It would have been partially prevented if she had just put crumpled waxed paper on top to push the peaches down under the syrup. But the best way to prevent the browning was to add ascorbic acid to the syrup. The ascorbic acid would have been acidic enough to disrupt the enzymatic action, and also would have functioned as an antioxidant, preventing contact with oxygen.