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Developing nutrient declarations on a nutrition facts label

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1. There were 1265kg of fresh plums, which are dried. The moisture content of the fresh plums was 86%. After producing prunes, the

moisture content was reduced to 3.75%. How much water was removed?

2. Please describe all steps of the starch retrogradation process

3. Give an example of one protein and two nonprotein substances that can form colloidal dispersions.

4. Please give an example of hydrolysis and condensation and how they may be used to produce a food product

5. Explain all the steps in developing nutrient declarations on a Nutrition Facts label

6. Fully describe the staling process that bread undergoes and explain what toasting does to stale bread

 

Reference no: EM13858050

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