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Food Science/Questions Answered by Expert Carl Hoseney
| Subject | Date Asked |
| storage techniques | 1/22/2012 |
| Q: I'm interested in nutrition and food storage issues. I make my own granola and want it to stay ... A: Sharon, Rancidity is the decomposition of the lipids that are naturally found in all cereals. ... | |
| storage techniques | 1/18/2012 |
| Q: I'm interested in nutrition and food storage issues. I make my own granola and want it to stay ... A: It sound like you have a good granola. I see no reason why the the granola would go bad (lose ... | |
| Corn Empanada Dough | 7/14/2011 |
| Q: Mr Hoseney: I would like to prepare traditional Corn Empanada Dough , roll it into thin sheeted ... A: I do not have a solution to the problem. I know of no additive that I think would help. Something ... | |
| Water Purifier | 4/28/2011 |
| Q: I know that you may not be the right person to answer this question but i don't know whom to ask or ... A: Ravi, I am not an expert on water treatment. It sounds like you may have more than one ... | |
| Wheat Improvement for High Altitudes | 3/31/2011 |
| Q: How has wheat improved - growing - protein - harvest - kernel, over the past 20 years for high ... A: I am not aware of any work related to the performace of wheat at high altitude. I would suggest you ... | |
| Making grains more digestible | 2/21/2011 |
| Q: What can help making grains more digestible? Anything like cooking tips, food associations, ... A: The process of cooking is to make grains more digestible. In addition, milling to remove the more ... | |
| Vitamin Content Discrepancies | 12/14/2010 |
| Q: I am very health conscientious and often check ingredient and nutrition labels before buying foods. ... A: Joe, Just because the ingredients are the same does not mean that the formula is the same. ... | |
| Nutritious grain | 10/19/2010 |
| Q: As you know, processed flaxseed goes rancid easily. Is this true for wheat germ too? Is there a ... A: Sue, There would be no difference between steel-cut and rolled oats. I am reluctant to try ... | |
| Nutritious grain | 10/18/2010 |
| Q: As you know, processed flaxseed goes rancid easily. Is this true for wheat germ too? Is there a ... A: Wheat germ also goes rancid rather easily unless it has been stabilized. Oats is a cereal that is ... | |
| Flour | 4/14/2010 |
| Q: I had a question about milling into flour. It seems like the carbs and sugars in certain flours ... A: Heather, When white flour is produced the outer layers of the grain (bran) are removed. The ... | |
| American vs European wheat | 4/6/2010 |
| Q: I get diarreah and stomach pain in addition to horrible knee joint pain when I eat bread, pasta, ... A: Ellin, I am sorry but I do not know of any difference in the wheats from the US and Europe ... | |
| Durum Semolina | 3/5/2010 |
| Q: Is there a difference between durum semolina with durum semolina flour or durum wheat semolina ... A: Charlene, Semolina is a course endosperm from Durum wheat. When the endosperm is ground to a ... | |
| composition of wheat | 2/24/2010 |
| Q: When wheat is separated into white flour and other components such as bran and germ (maybe others, I ... A: Laurie, In general the breakdown is as follows: White flour 65 Bran 17 Shorts ... | |
| rice | 2/23/2010 |
| Q: Hoseney, I have eaten long-grain, white rice in the USA my entire life and love it. I am in another ... A: Rochelle, It would depend on whether any of the water is discarded during the process. If ... | |
| Cornstarch and Baking Soda | 2/12/2010 |
| Q: Do cornstarch and baking soda ever "go bad"? I use them both for cleaning, cosmetics AND cooking. ... A: Andrew, First, ever is a long time. Kidding aside, both of these will last a long time if ... | |
| popcorn | 2/8/2010 |
| Q: Hoseney, I really love popcorn. Good popcorn--tender, light, airy. I have been unable to find ... A: Robin, A subject dear to my heart. The popping of corn is very sensitive to the moisture ... | |
| Milk and Cereal | 1/29/2010 |
| Q: Will lowfat or whole milk make cereal soggy faster and why? A: Linda, I have not ran any experiments to determine this but it is my belief that the difference ... | |
| refrigerated bread & mold & staling | 1/13/2010 |
| Q: I want to package bread to achieve 90+ days refrigerated shelf life. I'm really concerned about ... A: Warren, Item 1. Reduced oxygen will inhibit mold growth, to my knowledge it will not affect ... | |
| Science behind getting cheese to melt | 1/7/2010 |
| Q: My goal is to create a smooth, creamy macaroni and cheese recipe that doesn't require making a roux ... A: Kim, This is a little outside my comfort zone. I will take a stab at it but remember my ... | |
| Phytic Acid Levels in Sprouted Wheat vs. Non Sprouted Whole Wheat Breads | 12/30/2009 |
| Q: I have researched Sprouted wheat(grain) breads, and have discovered that the sprouting process ... A: Brian, The amount of phytic acid remaining varies depending on the sprouting method used and ... | |
| butcher | 12/24/2009 |
| Q: Recently over the summer my dad and I purchased cows when we took them to the slaughter house one ... A: Ronnie, Obviously not getting the liver, 2 hearts and 2 tongues is a problem and reason enough ... | |
| food science | 12/24/2009 |
| Q: I want to make a recipe for a caramel snack mix very soon. The caramel consists of brown sugar, ... A: Jean, I will try to stay away from the chemistry. Soda whwn heated with no acid produces a ... | |
| vegetables | 11/5/2009 |
| Q: Could you please tell me the difference, if any, between the nutritional value of canned vegetables ... A: Al, This is a very broad question that cannot be simply answered. The answer depends on which ... | |
| cream of buckwheat | 11/2/2009 |
| Q: I saw the question and answer from someone about a year and half ago regarding cream of buckwheat, ... A: Steven, There are no easy questions to answer, if so they would not be questions. Buchwheat is ... | |
| Linseed | 9/25/2009 |
| Q: I read on the link below that it is a good idea to eat nuts and linseeds and even better if you ... A: Trigan, It seems to me you are comparing adsorption of an oil with the meal. This is comparing ... | |
| Linseed | 9/24/2009 |
| Q: I read on the link below that it is a good idea to eat nuts and linseeds and even better if you ... A: Trigan, First a word of advice be careful what you read on the net. Some of it is good but not ... | |
| gluten content of European wheat vs North American wheat | 9/20/2009 |
| Q: Is European wheat (or bread) lower in gluten than North American wheat (or bread), and if so, how ... A: Loreen, Wheat protein and thereby gluten varies widely from sample to sample. Thus you will ... | |
| gluten content of European wheat vs North American wheat | 9/16/2009 |
| Q: Is European wheat (or bread) lower in gluten than North American wheat (or bread), and if so, how ... A: The gluten content of flours is related to the amount of protein they contain. Because of growing ... | |
| Semolina vs. "Whole wheat" semolina | 7/13/2009 |
| Q: I have spent quite a while in research trying to understand the difference between "Semolina" and ... A: Nocturn, The term semolina infers the product is from durum wheat. In addition it defines a ... | |
| Food Replication. | 5/7/2009 |
| Q: Are there yet any computers that can taste food as to get a good measure of the "effects" of the ... A: James, Many of the chemical entities that comprise the flavor and aroma of foods can be ... | |
| Food Replication. | 5/7/2009 |
| Q: Are there yet any computers that can taste food as to get a good measure of the "effects" of the ... A: James, A good question. The simple answer is no not yet. The major problem is the ability of ... | |
| No Knead Bread making and Hydration | 2/28/2009 |
| Q: I would rerally appreciate you taking a look at my post her and then explain what happens in a ... A: Ian, Little or no kneading is needed if the dough is given a sufficient resting time. The low ... | |
| vinegar | 2/26/2009 |
| Q: What are the kits or apparatus use for testing the vinegar such as titrable acidity, pH, total ... A: Zel, Vinegar can be made from essentially anything that contains alcohol, for example wine, ... | |
| vinegar | 2/26/2009 |
| Q: What are the kits or apparatus use for testing the vinegar such as titrable acidity, pH, total ... A: Zel, Not sure what you are asking. Titrable acidity can be determined by titrating with a ... | |
| cereal | 1/19/2009 |
| Q: What parameters affect cereal sogginess or how much milk cereal will absorb? Also can you suggest ... A: Sydney, A number of factors are involved. The amount of surface for example. If the cereal ... | |
| Is there a difference between dry roasted nuts and raw nuts? | 12/21/2008 |
| Q: I am thinking of eating dry roasted almonds (without salt or anything else added) and I was ... A: Tom, I am not an expert on nut processing. It is my understanding that dry roasted nuts are ... | |
| science fair interview | 11/18/2008 |
| Q: my name is Noelle, I am working on my 7th grade science fair and need to interview a professional. ... A: 1. Professor Emeritus 2. 45 years 3. Working with bright students 4. keeping up with new things in ... | |
| bad food | 11/14/2008 |
| Q: I am 76 years of age and my sense of smell is not too good. My question is this: How can I tell, ... A: Al, I would approach the problem by not storing food for long periods of time. Food fresh from ... | |
| Ripening Fruit | 11/6/2008 |
| Q: I've heard that one can ripen underripe bananas by putting them in a brown paper bag for a period. ... A: Mike, The gas that ripens fruit is ethylene. It is naturally produced as the fruit ripens. ... | |
| corn syrup | 11/2/2008 |
| Q: Some food ingredients have "corn syrup" and some food ingredients have "high fructose corn syrup". ... A: Al, Corn syrup is produced from corn starch. The starch is converted by enzymes to glucose. ... | |
| PLEASE EXPLAIN | 8/12/2008 |
| Q: I was wondering would you please explain to me: what is the difference between a used by date and ... A: Cameron, The use by date usually infers that the product is not useable after that date, ie ... | |
| NEED A DRINK | 6/17/2008 |
| Q: I was wondering would you please explain to me: why when you eat salty foods, your always thirsty? ... A: Cameron, It is your body's way of maintaining an electrolyte balance. The salt concentration ... | |
| Whole grains | 3/8/2008 |
| Q: If have recently become gluten-free and in my quest to discover new gluten-free grains I am trying ... A: Arielle, You may be confusing whole grains and processed grains. A product can be made with ... | |
| B.S. or M.S. in Nutrition | 2/29/2008 |
| Q: I am interested in becoming an R.D. I am currently a NY resident and am taking the proper classes ... A: JMR, I am not sure I can give you a good and sound recommendation. I am a food chemist and not ... | |
| B.S. or M.S. in Nutrition | 2/28/2008 |
| Q: I am interested in becoming an R.D. I am currently a NY resident and am taking the proper classes ... A: JMR, There are many schools that would offer such a program. If you want to stay in NY ... | |
| Less Starchy or No Starch Substitution | 11/26/2007 |
| Q: I have high cholesterol and triglycerides and am on medication for them. I switched from potatoes to ... A: Mike, Most things that come to mind to substitute for the rice are also high in starch. One ... | |
| History of Milling | 11/8/2007 |
| Q: I'm wondering about an item of history. I know that modern white wheat flour is processed to remove ... A: Richard, Not sure I can give you a date. It became common with the industrial revelation. The ... | |
| breakfast cereal | 9/7/2007 |
| Q: I hope you can help. I have been searching the Internet up and down looking for a cereal that I used ... A: Jasha, Sorry to be late in answering but your e-mail must have went astray. I am not sure ... | |
| Vinegar | 9/7/2007 |
| Q: Can the acidity of vinegar be increased by evaporation? If not, is there a method for increasing ... A: Jim, The easy way is to weigh the gallon and then add 5% of that weight. It can also be done by ... | |
| Confusion regarding "sugar" | 7/4/2007 |
| Q: I associate the sugar that we take in tea,coffee etc and the sugar level that we talk about in our ... A: The sugar that we consume is mostly sucrose. It is converted to glucose and fructose before it is ... | |
| Still clueless, lol | 6/14/2007 |
| Q: It's me again ... Umm.. So, if sugar is the same, no matter where it comes from, can natural sugars ... A: Kylie, I am not sure I can give you the answer you want. My problem is that I do not see any ... | |
| I'm clueless. | 6/14/2007 |
| Q: but actually, I don't really have an answer. I'll ask my question in a different way: I've read ... A: Kylie, You are free to believe whatever you want but not everything that is written is correct. ... | |
| I haven't been able to find the answer to a science question. | 4/2/2007 |
| Q: Why does tomato sauce stick to pasta? A: Jeff, The tomato sauce is thick or viscous. Thus it flow rather slowly. In addition the water ... | |
| Trans_fat | 1/15/2007 |
| Q: Is it true that there are small traces of trans fat on cereals? If so, then what brands do have ... A: Kevin, Most cereal, if not all, do not contain added fat. The fat that is in the cereal grain ... | |
| Protein | 1/2/2007 |
| Q: How much protein is in a hardboiled egg? What is the best way to get a lot of protein into ones' ... A: Keith, The average egg is about 58 grams and contains about 6.67 grams of protein or about 12%. ... | |
| changing gluten with high temperature | 1/1/2007 |
| Q: I have Celiac disease, an autoimmune mediated gluten intolerance. In sharing a kitchen with family ... A: Chris, The idea is good but I am not sure that 500 F is hot enough to ash the gluten. To ash ... | |
| Sweet Potato water turned green | 12/25/2006 |
| Q: I cooked a batch of sweet potatoes in water until they were tender. I took them out and saved the ... A: Angela, Of course I do not know without running tests. However, my guess is that during the ... | |
| Gluten content | 8/17/2006 |
| Q: I would like to know....how can we calculate the glutent content in our food (eg: cookies , bread, ... A: Susan, There is no way to calculate the gluten content without know many factors, like the ... | |
| Peanuts | 7/18/2006 |
| Q: Why does one peanut taste so different from the one right next to it? I've always wondered. Maybe ... A: David, I really do not know. However, The following is my best guess. Peanuts are roasted to ... | |
| Gluten Free Flour Protein | 6/19/2006 |
| Q: I have celiac disease, an autoimmune disorder limiting my ability to digest gluten containing foods. ... A: Chris, Wheat gluten is quite unique in it ability to form a visoelastic dough and thus ... | |
| yeast | 1/21/2006 |
| Q: I am writing a paper about yeast and I whould like to know more about it. My science teacher said ... A: camy, Yeast is a microorganism. It uses sugar (glucose or fructose) as a source of fuel. It ... | |
| Boiling Heavy Cream Containing Cornstarch | 11/28/2005 |
| Q: Does cornstarch somehow destabilize heavy cream when brought to a boil? For example, when making a ... A: Joyce, I do not know for sure. However the following is my hypothesis. As the starch ... | |
| moisture in muffins | 5/28/2005 |
| Q: I've been making mini muffins that use whole wheat flour, baking powder, baking soda, salt, honey, ... A: Marsha, Honey contains about 17% water. Thus you can calculate the additional water that ... | |
| breakfast cereals | 3/25/2004 |
| Q: hey carl, i am having alot of trouble finding information about milk in relation to breakfast ... A: Julian, They would not all absorb the same amount of milk. The amount absorbed will vary with the ... | |
| Gluten and its action on dough. | 6/5/2003 |
| Q: Hoseney, I'm a culinary student, and we've been studying pastry. I've read McGee's book on Food and ... A: Lucy, You have a good set of questions. I am not sure I can answer them all here. You may ... | |
Food Science
Answers by Expert:
Carl Hoseney
Top Expert on this page
Expertise
Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.
Experience
15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.
Publications
Mainly Cereal Chemistry but many others also
Education/Credentials
PhD in cereal chemistry
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