Benders'dictionary of nutrition and food technology

243Hortvet freezing test See milk, freezing-point test.hot break Coagulation and precipitation of high molecularweight proteins during the boiling of wort for beer production.Also known as trub.Hot Springs Conference International Conference held in 1943at which the Food and Agriculture Organisation (FAO) of theUnited Nations originated.Hovis TM A mixture of brown flour and wheat germ; from Latinhominis vis, strength of man; originally, in the 1880s, calledSmith’s Old Patent Germ Bread. Now a trade name for varioustypes of bread and flour.Howard mould count Standardised microscope technique formeasuring mould contamination.howtowdie Scottish; boiled chicken with poached egg andspinach.HPLC See high-performance (high-pressure) liquidchromatography.hrisa North African condiment, a mixture of pepper and cumin.HSH Hydrogenated starch hydrolysates, see syrup,hydrogenated.5HT See 5-hydroxytryptamine.HTST See high-temperature short-time treatment.huckleberry Wild north American berry, the fruit of Gaylussaciabaccata and other species, named after the French chemist Gay-Lussac (1778–1850).huff paste Northern British name for pastry made from suet,flour and water, used to enclose meat, fish or poultry whilebaking.hull See husk.humble pie See umbles.humectants Substances such as glycerol, sorbitol, invert sugar(see sugar, invert), honey which prevent loss of moisture fromfoods, especially flour confectionery, which would make themunappetising; also prevent sugar crystallising and prevent growthof ice crystals in frozen foods. Also used in other products suchas tobacco, inks and glues.humidification The process of increasing the water vapourcontent (humidity) of air.humidity The water content of air. The weight of water per unitweight of air is the absolute or specific humidity. Saturationhumidity is the absolute humidity of air that is saturated withwater vapour at a given temperature. Relative humidity is thedegree of saturation: the ratio of water vapour pressure in theatmosphere to water vapour pressure that would be exerted bypure water at the same temperature.