Dehydration reaction. In chemistry and the biological sciences, a dehydration reaction is usually defined as a chemical reaction that involves the loss of a water molecule from the reacting molecule.Dehydration reactions are a subset of elimination reactions.he new molecule, consisting of two monosaccharides, is called a disaccharide. The process of hydrolysis is the reverse reaction, meaning that the water is recombined with the two hydroxyl groups and the disaccharide reverts to being monosaccharides.
Essentially all yogurt starts with milk heated to 180F or higher and held for several (15-30) minutes before cooling to the target temperature for bacteria culture addition (108-112F) and then held at this temp for the culture to ferment the lactose in the milk and add the characteristic flavor of yogurt.
Any fruit that you like works just fine, this time we used bananas, strawberries, blueberries, peaches and kiwi. And to add a little more calcium, we froze yogurt to add to the smoothies as well. Doug was a little skeptical of how the yogurt would freeze, thinking it would change consistency. But it worked out perfectly. We used our favorite, vanilla flavor and scooped it onto the silicone mat with a cookie dough scoop.