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fdn 2232 > 7 > Flashcards

7 Flashcards

1
Q

starch (___) = a polysacc that is made up of ___
act as ___/ binding/ __ agent
__ stores energy as starch
is hydrocolloid = able to ____
2 types: __

A

carb / glucose
thickener / jelling
plant
large vol of h20
native & modified

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2
Q

to break down starch,

2 process

A

w/ amylase, breaks into maltose
w/ maltase, breaks into glucose

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3
Q

source of starch in food
1. cereal grains (corn __ __ rice)
2. ___
3. __ & tubers: potato, __ arrowroot

why is boba brown?

A
  1. what oat
  2. legumes
  3. root: tapioca

boba is brown bcs brown sugar or added caramel flavour

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4
Q

describe the wet milling process?

A
  • clean
  • grind
  • slurry
  • separate
  • dry
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5
Q

define refined starch

A

remove other components i.e protein, vit/min
add it to toher food as thickening/ bulking/ stabilising agent

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6
Q

e.g of wet milling process

corn

A

for corn, native grain is separated from roots ^ tubers
corn starch + germ = corn boil

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7
Q

how to reach the gelatinisation point for starch

is the final product a colloid >

ingre: water /s tarch / heat

A

when u add starch + water, have salt
apply heat: granule’ll swell, mixture thickens -> have gel @ gelatinisation point

this is a colloid

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8
Q

plan

plant store energy as starch….

A

which is deposited in organised unit called granules.
=> size and shape depends on source

am. ^ am. lyose pectin is tightly packed within there

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9
Q

define birefringence

how to see that cross pattern of granule?

A

= wgen starch molec is observed via microscope under polarised light

light is rotated, see the corss pattern of each granule
this pattern dissapears once granule is heated to gelatinsation point

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10
Q

pure starch isolated from og plant material. elaborate.

A

native starch
- dvloped through trad plant breeding & genetic engineering
-not physc or chem mod
is “improved”

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11
Q

define modified starch

A

native starch that is physc and chem modified to help food prep

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12
Q

chem modified starch: hydrolysis or avcid converted

A

mix starch + H20 + acid -< dry it
make a low viscous paste & stiff gell ‘
for confectionary

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13
Q

chem modified starch: cross linked

think abt how it’s better from hydrolysis

A

better viscosity and texgture
higher temp for hydration -> nore heat resistane
also resistance to shear

=> useful for canned soup & sphagetti sauce

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14
Q

chem modified starch: substitution:
for frozen starch thickened food
more susceptible if…

amylose

A

prevents retrogradation which leads to syneresis:
when whip (l) into cooked starch, H20 pushed out of jell network => create this water-beading effect on surface

more susceptible if food has more amy. bcs it realigns

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15
Q

gel vs colloid

A

gel = solid to semi-solid stage of colloidal solution
colloid = intermediate btw small particles in solution and large particles in suspension

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16
Q

**physc **modified strach

A

instant or pregelatinisation = by cooking starch in H20, or w/ drum dryer (low temp to dry liquid)

for instant dry mix, gravies, sauce

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17
Q

**physc **modified strach

pregelatin: __intergrity___smooth

A

cold water swelling = pregelatin: stach’s intergrity is retained, can swell in room temp water
=> smooth txture

18
Q

**physc **modified strach

heat

A

heat treated: starch heated beyond gelatinisation point

not enough water to increase viscosity ^ stability

19
Q

4 types of resistant staarch, which is not digsted by the **human **body

potato, whole wheat bread, green banana

A

RS1: reist digestion e.g whole grains
RS2: same thing due to compact structure i.e green banana
RS3: retrograded
RS4: only 1 chem modified starch

=> to add fibre

20
Q

what is the effect of dry heat?

dextrin

A

starch becomes more soluble, can thicken less
dvlop a brown, toasty nutty flavour
dextrinization -> starch broken down into dextrins
e.g toast

21
Q

what is the effect of moist heat?

colloid / starch paste

A

starch becomes less soluble in cold watrer
w/ heat, produce colloid
when H20 dispension is heated, make starch paste!

22
Q

changes w/ moist heat
1. gelatinisation
2. more swelling -> leaching of ___ parts
3. ____ or ___ formation
4. ____

A
  1. pasting = heat starch + h20 well beyond gelatinisation / soluble
  2. gel formation or gelation
  3. retrograd = amylose realign (freezing or thawing encourage this)
23
Q

factors of starch paste

  1. time & temp of heating: less smooth & silky (think bad custard)
  2. slick & pasty mouthfeel
  3. ph
A
  1. agitation or stirring: if excess, disrupt the granule
  2. fragmentation or hydrolysis (if pH <4, thin starch)
24
Q

factors of starch paste

sugar
fat & protein: viscosity

A

sugar compete w/ starch for H20
=> delay swelling, raise temp of gelatinisation

___-delay hydration of starch, lower rate of viscosity

25
Q

2 things ijmpt in food when combine starch + hot (l)

A
  1. roux: blend melted fat to liquid
  2. slurry: blend flour to cold water -> add to hot (l) while stirring
26
Q

list 5 basic mother sauce

fat, flour, what’s different. what’s special abt tomato?

A
  1. bechamel: fat, flour, MILK
  2. veloute: fat, flour, veal/chicken/fish stock
  3. espagnole: fat, flour, BEEF stock
  4. tomaro: the only one thickened w/ emulsion; rest, roux
  5. hollandise: emulsifying egg
27
Q

how to cook cream soup

celelry and carrot

A

use mirepoix for flavouring
thicken w/ slur / roux or pureed starchy veggie

28
Q

how to cook dessert

A

cook starch mix before add eggs: sgtarch can handle higher temp
=> after gelatinisation, , add egg to temper
=> less coagulate

29
Q

compare gel vs sol

impact…

A

gel = liquid trapped in solid
contain polymer cross linked to that trapped liuid
impact temp / syneresis . pH

sol = liquid; can convert into gel

30
Q

polymers tht form gel:
1/ amylose
2/
3/
4/ ___ mold

A

1/ starch thickened pudding
2/ egg protein: egg custard
3/ pectin
4/ gelatin

31
Q

to prep unflavoured gelatin

cold -> hot -> cold -> swell

A
  1. soak in cold water
  2. raise temp above 35C by adding or suspend over hot water
  3. remain (l) add cold
  4. after gelatin swells, add fruit acid or suag
31
Q

to prep flavoured gelatin

A

add hot H20 to dissolve

32
Q

how to industrial manufacture of gelatin?

A
  1. isolate collage from other components
  2. purify, then refine in dry form
33
Q

in dry form, getlain has a high/low bacterial count. if add water, __ bacteria activity

A

low / increase

34
Q

what does gelation mean for felatin and starch?

A

gelatin: molec link tgt to form a gel-typical structure
vs
starch: carb gel formation

35
Q

what is gelatin?

A

hydrolysed from animal tissues: hides, skin, bones
low protein, essential am.a => p much monessential

36
Q

effect of temp on gelatin:
1. below and above dispersion temp
2. rapid and slow cooling

A
  1. all gelatin needs to cool below the dispersion temp 35C
    above 40C, weaker gell strength
  2. rapid cooling -> sets gel faster -> softer gell
37
Q

effect of concentration on gelatin:

A

yields a faster rate of setting & firmer gel (usual % is 1.5 to 2)

38
Q

effect of pH on gelatin solution:
diced fruits can_____

A

acidic-> soft gel, prevents gelation VS less acidic: stiff gel
lemon juice & vinegat have strong effect
diced fruits can break up gel

39
Q

effect of ___ on gelatin

salt: __ gel strength
sugar:
enzyme:

salt & sugar has a different effect

A

salt < gel strength while sugar yields a slower rate of setting

E: bromelain a protease found in pineapple kiwi papaya
can hydrolyse gelatin
to balalnce, heat the protease first / use canned, heated processed frutis

40
Q

usage of gelatin

  1. foam ___ in whipped products
    _____ in pudding & pies
  2. ___
    control of ___ ___ in frozen __ & ____
A

as a basic gel (tasteless & ordourless)
stabiliser
thickener
candy
crystal size / desserts / syneresis

fdn 2232 (18 decks)

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