課程名稱︰食品化學二
課程性質︰必修/選修/必修/選修
課程教師︰李敏雄教授 賴喜美副教授 蘇南維助理教授
開課系所︰農化系/永續資源學程/食品科技學程/高分子學程
考試時間︰2006.04.17
試題 :(期中考範圍由李敏雄教授與賴喜美副教授負責)
李敏雄老師部分
１﹒簡述茶葉之主要組成及其保健功能。（１０％）
２﹒簡述茶葉(包種茶)製造流程及各步驟之主要目的。（１０％）
３﹒列表比較茶葉、咖啡、可可飲料在製法、化學成分上之異同。（１０％）
４﹒試述天然色素之種類。（５％）
５﹒試述pH值對Cyanidin化學構造及顏色之影響。（５％）
６﹒簡答題（１０％）
(1)AH-B theory
(2)saccharin化學構造及用途
(3)aspartame化學構造及用途
(4)maltol化學構造及用途
(5)5'-GMP化學構造及用途
賴喜美老師部分
１﹒Define the following: (8 points in total)
(a)Double acting baking powder
(b)Wheat tempering
(c)Lipoxygenase as flour improver
(d)γ-Oryzanol
２﹒Why is wheat flour unique among the cereal flours in its ability to
produce yeast-leavened products and what are the unique properties of
those fractions on dough rheology?
Compared to the wheat flour, what components(or fractions)
significantly affect the properties of rye flour dough and rye bread?
(8 points)
３﹒What are the gases used to leaven cookies and constract the use of
ammonium bicarbonate and sodium bicarbonate(including chemical
reactions and their advantages and disadvantages)?
(8 points)
４﹒What is the mean of "stale" baked products? What are the factors that
will affect the rate of staling? And please give three methods for
antistaling?
(10 points)
５﹒What is the function of ascorbic acid in bread making when a regular
mixer or a vacuum mixer is used for dough preparation?
(6 points)
６﹒True(T) or False(F), if the answer is "False", please write down the
correct answer.
(2 points each, total 10 points)
(1)The endosperm is the part of a grain kernel with the greatest
amount of protein, iron, and B vitamins.
(2)Whole wheat flour becomes rancid easily because of the presence of
bran fiber.
(3)Treatment of Celiac disease includes elimination of wheat, barley,
and rice.
(4)Durum flour is generally used in pasta because of its high tannin
content.
(5)Staling of wheat bread is most rapid at room temperature.
--
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◆ From: 140.112.80.18
※ 編輯: firstknight 來自: 140.112.80.18 (04/18 12:41)