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In the food industry the microorganisms used in brewing, wine making,
production of the alcohol and organic acids in the production of fermented milk
products, sour cream, cheese, raw sausage and others. Thus the microorganisms
during their vital secrete metabolic products, thereby forming a specific
organoleptic properties of foods.
At the heart of a number of food technology are chemical transformations.
These include obtaining molasses crystalline glucose by acid hydrolysis of
starch, different fats manner hydrogenation and interesterification, invert sugar
by acid hydrolysis of sucrose. An important role is played by chemical processes
in the individual stages of production of bread, flour confectionery products,
sugar, chocolate, vegetable oils, compressed yeast, warm milk, sour milk, dark
and coloring malt for brewing, as well as the storage products. Some of them are
related to the hydrolysis reaction, the other - with oxidation-reduction reactions.
Hydrolysis - is the reaction of decomposition of complex substances into
simpler under the action of acids and alkalis with the addition of a water
molecule.
Sucrose inversion occurs when the boiling apple - sugar mixture in the
production of fruit-berry marmalade. The resulting invert sugar prevents
sugarcraft and marmalade mass education rude crystallic crust.
However, the hydrolysis of sucrose should not be held too deeply because
excess invert sugar may cause wetting of the surface of marmalade during
storage.
The molasses - based production reaction is incomplete enzymatic or acid
hydrolysis of potato or corn starch.
Molasses is a mixture of glucose, maltose and dextrins, it is widely used in
the confectionery industry.
Melanoidin - a complex oxidation-reduction process, comprising a number
of reactions which occur successively and in parallel.
In simplified form, the nature of this process can be summarized as follows.
The low molecular weight decomposition products of proteins containing a free
amino group, may be reacted with compounds which include a carbonyl group,
for example, various aldehydes and reducing sugars.
As a result of the decomposition as amino acids and reacting it with sugar.
In this form of the amino acids corresponding to the aldehyde, ammonia and
carbon dioxide, and sugar - furfural and hydroxymethylfurfural.
Aldehydes have some smell, which depends largely flavor of many foods.
Furfural and hydroxymethylfurfural easily come into connection with amino
acids, forming dark-colored products, called melanoidins. Proteins can also react
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