The Food Inspectors Handbook
The Food Inspectors Handbook
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In our eReader you can find the full English version of the book. Read The Food Inspectors Handbook Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Food Inspectors Handbook
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To make starch digestible, it must be heated sufficiently to rupture the granules. The descriptions of starch having large granules rupture at a comparatively low temperature (113 deg. Fah. ) ; the descrip- tions with small granules require to be heated to nearly 194 deg. Fah. To ensure rupture. The proportion in which one starch is mixed with another is estimated by means of the microscope.
Each kind of starch has its own peculiar flavour.
Fig. 47.
Arrowroot is derived from the rhizomes (under...ground stems) of a plant which is a native of the West Indian Islands, India, and the tropical parts of America. Several species of this plant, Maranta, are cultivated for the manu- facture of arrowroot. The plant is from 4ft. To 6ft. High, with broad pointed leaves, and the rhizomes are long and pointed and as thick as a finger.
The preparation of arrowroot is as follows: — The rhizomes when mature are dug up, washed, peeled, and reduced to pulp. The fibrous matter is then separated from the starch by washing the pulp in a sieve.
What to read after The Food Inspectors Handbook?
You can find similar books in the "Read Also" column, or choose other free books by Francis Vacher to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
To make starch digestible, it must be heated sufficiently to rupture the granules. The descriptions of starch having large granules rupture at a comparatively low temperature (113 deg. Fah. ) ; the descrip- tions with small granules require to be heated to nearly 194 deg. Fah. To ensure rupture. The proportion in which one starch is mixed with another is estimated by means of the microscope.
Each kind of starch has its own peculiar flavour.
Fig. 47.
Arrowroot is derived from the rhizomes (under...ground stems) of a plant which is a native of the West Indian Islands, India, and the tropical parts of America. Several species of this plant, Maranta, are cultivated for the manu- facture of arrowroot. The plant is from 4ft. To 6ft. High, with broad pointed leaves, and the rhizomes are long and pointed and as thick as a finger.
The preparation of arrowroot is as follows: — The rhizomes when mature are dug up, washed, peeled, and reduced to pulp. The fibrous matter is then separated from the starch by washing the pulp in a sieve.
What to read after The Food Inspectors Handbook?
You can find similar books in the "Read Also" column, or choose other free books by Francis Vacher to read onlineMoreLess
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