8 Flashcards
compare enriched vs fortified
it’s abt the needs….
= 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
what is refined flour
made fro0m endosperm only
=> hence enriched
bcs there’s no endopserm and germ
what is enriched flou per legislation
law stuff in Food & Drug regulation
per FDR in CAD, all yt flour & flour food must be enriched- w/ vit **E & Fe, folic acid **
=> to prevent neural tube defect
what is whole grain?
must have __g of whole grain / 30g producrt
has germ, endosperm, bran
8g
assoic w. reduced risk of CVD, DM, cancer + obesity
structure of a whiole grain
- ___: high something, some ___
aleurone layer (found underneath) - __ the majority: high in fibre & __ bt low in
- ____high in ___ / ___/ ____-> bran acidity again
- bran: fibre, fat -> so bran acidity
: contains protein P thiamine - endosperm: starch / low in vit/min
- germ: fat / protein/ vit
T or F?
msot CAD are only getting half of fibre needs each day
T
nutr in whole grain
Aside from vit/min, fibre, lignans, whole grains contain
___: probiotics
____-: also found in: >
____, beta–glucans, ___
inulin: source of probiotics
phytins: also found in grains, pulse; less absorption of min
phytosterol, beta glucans phytochemicals
is GMO permitted in CAD?
NOT for food & feed
3 ways to classfiy wheat
- ____ in fall ->
spring - __ or ___: bread / pastry
- color
- winter or spring:
- winter wheat: plant in fall -> sleep in winter -> grow in spring -> harvest in summer
- spring: plant in spring; harvested later - **hard **flour- higher protein, bread / soft: pastry
- red or yt
first step of wheat processing
how to stone mill
water -> temper -> roller -> sieve -> reduction rollers
- clean debris
- temper: adjust moisture lvl
- break: crush kernels before rollers
- separate: sift w/ sieve, isolate endosprm
- grind to flour via reduction rollers
6 classes of wheat:
hard red __/___
**soft red winter **
hard / soft ___
___
hard red spring / winter
soft red winter
yt
durum
why wheat consumption has leap in 20th cen?
eat less red meat bt more readily available, wheat **fast foods **
second step of wheat processing - maturing
maturing: why yellow/ why yt? l
maturing agent- azodicarbonamide, __ ___, __ acid
=> purpose?
**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
3rd step of wheat processing- bleaching
labeled “bleached flour”
dupe natural bleaching w/ chemicals to speed up time
- benzyl peroxide (whitening)
- Cl & ClO2, acetone ( mature & bleach)
4 types of rice:
- indica: 3/4 of global tradel grows tropical & subtropical
- japonica: sushi
- aromatic like jasmine: $$$
- glutimous (sweet rice)
instantised flour: 💧~~~
diperse in cold H20 & free flowing
AP: moisten & re-dried…
gravies & sauce
self-rising flour
add salt & leavning to AP flour
quick breads & biscuits
gluten flour
hard spring wheat w;/; dried extracted gluten
adjust protein lvl: pastry low -> AP (10%) -> bread (11-13) / wjoe wheat: 13%
why use bread flour?
high protein, crumbles -> make bread w/ fine texture, elastic crumb
compare cake vs pastry flour
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
All Purpose Flour
blend of hard & soft wheat bt not ideal for good yeast bread & cakes
whole wheat flour: less__- formed
rancid quicker
less gluten formed, sharp bran particles glut gluten strands
whole wheat flour:
=> make denser & coarser bread
vital wheat gluten
3/4 protein, to stregthen dough
what is golden rice?
GMO-ed w/ gene that has beta-carotene
to combat vitA deficiency; not commerically available
corn: grain vs cooking?
hominy / corn meal / grits / flour
- 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
properties of coirn
wheat protein texzture masa floru
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
3 ways of corn processing
4) corn syrup & glucose
- stone ground or non-degerming: germ is still there -> shorter shelf life -> rancid quicker
- tempering & degerming
- alkaline cooked: steep in boiling alkaline solution -> create masa flour
- from hydrolysis of cornstarch
distinct long grain rice vs med & short grain
= more alymose, light & fluffy when cooked
= less, stickier
arsenic in rice has 2 forms: ___ & ____
- source
- brown vs yt rice
- regulation
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
settle the debate: is oat gluten-free?
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
t
tell me abt rye flour
- 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
barley & malting
malting = to germinate & dry the grians; can hae sprouted barley
used by industry to add amylose lvl in flour
triticale
mix btw rye and wheat; harder for bread
list the pseudo cereal grains
- wild rice: reed water plant NOT rice
- buckwheat: seed of herbaceous plants
- quinoa & amaranth
other non-wheat florus include
1) ancient grains & tuber
2) pulse flour
3) soy floru
list the gluten free flour
only millet _ sorghum
pseudo cereal grains
other non-wheat flour
in general, ___
- groats:
- quick rolled oats: __ -> chop -> steam -> _____
* old fashion **rolled **oats
* steel cut oats:
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
noodles are made of ___ while pasta are made from _____
flour / durum semonlina
pasta
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
division of breakfast cereall
1_ HOT: oatmeal & cream of wheat
2___ read to eat: flaked, puffed etc
American Assoic of Cereal Chemist standarise grain analysis method
what are some examples of tests for flour?
want more loaf vol, amylsoe & bon appetit
- 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!
3 ways of mixing
- muffin method: add L w. dry
- pastry method: fat is cut into dry ingre & add (l)
fat coats starch -> flaky txture - conventional: creaming
effect of high altitude baking
add egg, add L, heat l less
- leavening(g) meet less resistance & expand more quickly
=> use less - moisture evap quicker: add more (L)
- L boil @ lower temp
effects of glutenin and gliadin
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
what happens if you overmix dough? too much H20?
gluiten strands tear, disulfide network is broken
soft sticky dough wont rise
too much H20- -> dilute protein, less gluten dvlopment
first 3 methods of leavening
- air: just read folding dough / creaming butter / beat egg
- steam: occurs to all dessertts in some extent
- CO2: bioglocial (yeast) or chem (baking soda)
fermentation: yeast & bacteria
__- + sugar -> ___ + __ -OH
salt rising bread
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)
baking soda in the oven
Na CO3
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
baking powder = ___ + ___
if add too much, cell may collapse; too lil, cell may not expand, compact product
starch is there to stabilise everything & prevent premature rxn
