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fdn 2232 > 8 > Flashcards

8 Flashcards

1
Q

compare enriched vs fortified

it’s abt the needs….

A

= nutr added to meet legal l vl of nutr in food BEFORE processing
e.g milling yt flour: remove bran & germ -> enrich to get the lost nutr

= add not-resent nutr

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2
Q

what is refined flour

A

made fro0m endosperm only
=> hence enriched

bcs there’s no endopserm and germ

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3
Q

what is enriched flou per legislation

law stuff in Food & Drug regulation

A

per FDR in CAD, all yt flour & flour food must be enriched- w/ vit **E & Fe, folic acid **
=> to prevent neural tube defect

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4
Q

what is whole grain?
must have __g of whole grain / 30g producrt

A

has germ, endosperm, bran
8g
assoic w. reduced risk of CVD, DM, cancer + obesity

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5
Q

structure of a whiole grain

  1. ___: high something, some ___
    aleurone layer (found underneath)
  2. __ the majority: high in fibre & __ bt low in
  3. ____high in ___ / ___/ ____-> bran acidity again
A
  1. bran: fibre, fat -> so bran acidity
    : contains protein P thiamine
  2. endosperm: starch / low in vit/min
  3. germ: fat / protein/ vit
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6
Q

T or F?

msot CAD are only getting half of fibre needs each day

A

T

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7
Q

nutr in whole grain

Aside from vit/min, fibre, lignans, whole grains contain
___: probiotics
____-: also found in: >
____, beta–glucans, ___

A

inulin: source of probiotics
phytins: also found in grains, pulse; less absorption of min
phytosterol, beta glucans phytochemicals

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8
Q

is GMO permitted in CAD?

A

NOT for food & feed

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9
Q

3 ways to classfiy wheat

  1. ____ in fall ->
    spring
  2. __ or ___: bread / pastry
  3. color
A
  1. winter or spring:
    - winter wheat: plant in fall -> sleep in winter -> grow in spring -> harvest in summer
    - spring: plant in spring; harvested later
  2. **hard **flour- higher protein, bread / soft: pastry
  3. red or yt
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10
Q

first step of wheat processing

how to stone mill

water -> temper -> roller -> sieve -> reduction rollers

A
  1. clean debris
  2. temper: adjust moisture lvl
  3. break: crush kernels before rollers
  4. separate: sift w/ sieve, isolate endosprm
  5. grind to flour via reduction rollers
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11
Q

6 classes of wheat:
hard red __/___
**soft red winter **
hard / soft ___
___

A

hard red spring / winter
soft red winter
yt
durum

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12
Q

why wheat consumption has leap in 20th cen?

A

eat less red meat bt more readily available, wheat **fast foods **

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13
Q

second step of wheat processing - maturing

maturing: why yellow/ why yt? l

maturing agent- azodicarbonamide, __ ___, __ acid
=> purpose?

A

**mature flour is yellow **due to carotenoids
w/ aging, **whitens **
=> oxidised part of glutenin & gliadin protein forms bond easier -> good bread

labeled unbleached unless using ‘..unless using maturing agent: K bromide, ascorbic acid
=> to recreate aging effect in shorter time -> save $ on storing

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14
Q

3rd step of wheat processing- bleaching

labeled “bleached flour”

A

dupe natural bleaching w/ chemicals to speed up time
- benzyl peroxide (whitening)
- Cl & ClO2, acetone ( mature & bleach)

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15
Q

4 types of rice:

A
  • indica: 3/4 of global tradel grows tropical & subtropical
  • japonica: sushi
  • aromatic like jasmine: $$$
  • glutimous (sweet rice)
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16
Q

instantised flour: 💧~~~

A

diperse in cold H20 & free flowing
AP: moisten & re-dried…
gravies & sauce

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17
Q

self-rising flour

A

add salt & leavning to AP flour
quick breads & biscuits

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18
Q

gluten flour

A

hard spring wheat w;/; dried extracted gluten
adjust protein lvl: pastry low -> AP (10%) -> bread (11-13) / wjoe wheat: 13%

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19
Q

why use bread flour?

A

high protein, crumbles -> make bread w/ fine texture, elastic crumb

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20
Q

compare cake vs pastry flour

A

they’re both soft wheat

cake flour: most refined, has a fine & silky txtre; bleached
pastry flour: has a higher protein content btw cake to AP
ideal of cookies & pastry

21
Q

All Purpose Flour

A

blend of hard & soft wheat bt not ideal for good yeast bread & cakes

22
Q

whole wheat flour: less__- formed
rancid quicker

A

less gluten formed, sharp bran particles glut gluten strands
whole wheat flour:
=> make denser & coarser bread

23
Q

vital wheat gluten

A

3/4 protein, to stregthen dough

24
Q

what is golden rice?

A

GMO-ed w/ gene that has beta-carotene
to combat vitA deficiency; not commerically available

25
Q

corn: grain vs cooking?

hominy / corn meal / grits / flour

A
  • hominy & hominy grits = corn treated w/ alkaline cooking process
  • corn meal = ground corn
  • fine grits = similar to corn meal bt **coarser **
  • corn flour: entire kernel grounded into flour
26
Q

properties of coirn

wheat protein texzture masa floru

A

corn is a non-wheat flour -> no gluten bcs its major protein ZEIN is gluten free
=> has a crumbly txture
corn masa flour makes tortillas

27
Q

3 ways of corn processing
4) corn syrup & glucose

A
  1. stone ground or non-degerming: germ is still there -> shorter shelf life -> rancid quicker
  2. tempering & degerming
  3. alkaline cooked: steep in boiling alkaline solution -> create masa flour
  4. from hydrolysis of cornstarch
28
Q

distinct long grain rice vs med & short grain

A

= more alymose, light & fluffy when cooked
= less, stickier

29
Q

arsenic in rice has 2 forms: ___ & ____
- source
- brown vs yt rice
- regulation

A

organic & inorganic- the latter is toxic
* nat occur in our enviro, H20, air: burning fuels, pesticides
* soem country have a higher lvl of arsenic in their gorund

  • brown contains more vs yt rice bcs the arseninc is concentrated in bran
  • some countries have max amnt of arsenic allowered; in CAD no sucg thing
30
Q

settle the debate: is oat gluten-free?

A

oat is gluten free- contains a glute-like protein called avenin
however it’s grown in gluten enviro so** “gluten-free**” oats grow in dedicated fields & facilities
=> routine test

31
Q

t

tell me abt rye flour

A
  • light & dark
  • glutenin & gliadin -> creates a dense loaf
  • bt mix yt wheat flour to create lighter loaf

=> prone to ergot a type of fungus so must contain less than 8% ergot rye

32
Q

barley & malting

A

malting = to germinate & dry the grians; can hae sprouted barley

used by industry to add amylose lvl in flour

33
Q

triticale

A

mix btw rye and wheat; harder for bread

34
Q

list the pseudo cereal grains

A
  • wild rice: reed water plant NOT rice
  • buckwheat: seed of herbaceous plants
    • quinoa & amaranth
35
Q

other non-wheat florus include

A

1) ancient grains & tuber
2) pulse flour
3) soy floru

36
Q

list the gluten free flour

A

only millet _ sorghum
pseudo cereal grains
other non-wheat flour

37
Q

in general, ___
- groats:
- quick rolled oats: __ -> chop -> steam -> _____
* old fashion **rolled **oats
* steel cut oats:

A

most of the hull removed, only bran & germ left

  • pass through roller -> cut -> steam -> rolled
  • rolled bt not CUT
  • steel cut oats = steel cut groats
38
Q

noodles are made of ___ while pasta are made from _____

A

flour / durum semonlina

39
Q

pasta

A

is yellow due to durum wheat’s carotenoids
when durum is milled,** endosperm** gorund into semolina
protein & starch in semolina maintain pasta’s shape when cooked

40
Q

division of breakfast cereall

A

1_ HOT: oatmeal & cream of wheat
2___ read to eat: flaked, puffed etc

41
Q

American Assoic of Cereal Chemist standarise grain analysis method
what are some examples of tests for flour?

want more loaf vol, amylsoe & bon appetit

A
  1. physical test

milling performance test: hard wheat has more damaged starch -> h20 absorption 0> poor loaf volume
starch properties: amylograph
2. product test: best one!

42
Q

3 ways of mixing

A
  1. muffin method: add L w. dry
  2. pastry method: fat is cut into dry ingre & add (l)
    fat coats starch -> flaky txture
  3. conventional: creaming
43
Q

effect of high altitude baking

add egg, add L, heat l less

A
  • leavening(g) meet less resistance & expand more quickly
    => use less
  • moisture evap quicker: add more (L)
  • L boil @ lower temp
44
Q

effects of glutenin and gliadin

A

80% of flour protein is glutenin & gliadidn
gliadin makes a viscous extensible dough VS glutenin: cohesive, strong ^ springy
crosslink va cov disulfide bond w/ H20

45
Q

what happens if you overmix dough? too much H20?

A

gluiten strands tear, disulfide network is broken
soft sticky dough wont rise

too much H20- -> dilute protein, less gluten dvlopment

45
Q

first 3 methods of leavening

A
  • air: just read folding dough / creaming butter / beat egg
  • steam: occurs to all dessertts in some extent
  • CO2: bioglocial (yeast) or chem (baking soda)
46
Q

fermentation: yeast & bacteria

__- + sugar -> ___ + __ -OH
salt rising bread

A

yeast ferments sugar -> CO2 + ethyl alcohol
salt from sugar (slow fermen) vs added sugar (fast_
salt-rising bread use nat occuring salt-tolerant bacterium from corn meal (i.e sour dough)

47
Q

baking soda in the oven

Na CO3

A

Na bicarbonate + heat -> Na carbonate + CO2 + H20
Na carbonate has a bitter, soapy taste; brown spots unevenly distributed

to avoid bitter taste, add acid: buttermilk, molass, cream of tartar

48
Q

baking powder = ___ + ___

A

if add too much, cell may collapse; too lil, cell may not expand, compact product
starch is there to stabilise everything & prevent premature rxn

fdn 2232 (18 decks)

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