2100 Flashcards
Which starch is most likely to reassociate
Amylose
What is gelatinization impacted by (6 things)
Stirring, acid, enzymes, fat, sugar, temp
The difference between flour and cornstarch?
Flour has proteins, cornstarch does NOT
What is pregelatinized starch?
Dried gelatinized starch
Parts of a grain (3) .
Endosperm, Bran, Germ
Endosperm is high in
Starch, protein
Bran is high in
protein fiber mircos
Germ is high in
fat
Type of flour used for cake?
Low protein aka soft flour
What does brown rice have
bran
Pasta is made from…
Semolina from durum wheat
What is the main dietary lipid
Triacyglyerides
What is plasticity
The ability of fats to hold their shape and be molded. liquid and solid
Top oils
Soy and palm
Tropical oils
Coconut oil, usually solid
Butter is ___% milkfat
80
Lard is made from
hog fat (82%lipid)
Spreads are a ___ lipid content than margarine
Lower
What is shorteing?
Fully/partially hydrogenated soy oils (100% lipid)
Margarine is made from__
Oils
Things that cause rancidity(4)
Light; heat; metals(need EDTH); Oxygen(need antioxidant)
Smoke point is
temperature where oil smokes
Flash point is
Temperature where the vapors above the oil are combusted when ignited
Dextrinization
Dry heat breaks down starch
