an increase of hydrolysis and therefore makes it easier for enzymatic attack in the gastrointestinaal tract. Slide 6 Starch digestion is also different in various foods with diferent components. Proteins that attaches to starch granules may make harder to digest starch. Cooking starch with protein may also reduce effectness of digestion. Protein forms around starch and it is harder to break through to starch. Ohter study found out that adding sodium sulphite to starch can prevent enzyme-resistant polymers that increase the speed of digestion because amylotic enzymes can easily hydrolyse starch. Removing gluten may also work to increase digestion time, but adding it back doed not reverse the reaction. Slide 7 This study found out how important is starch in our everyday life. Starch is one of the most important carbohydrates in our diet and therefore we studies how we can imprõve or decrease
hazard analysis after being validated on the sequence of process steps. Thus, fresh sau- premises. sages (Table 30.1) are the end product of The technology of process description ground pork meat mixed with fat, salt, pre- must comply with all specified good hygiene servatives (sulphite), and seasonings (pepper, and manufacturing practices for the elabora- garlic, or other spices) and stuffed into natural tion of a specific fresh sausage (Fig. 30.1) or or collagen casings. These sausages are mar- cooked ham (Fig. 30.2), as defined in the keted without the assurance of a lethal heat
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