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FOOD 1010: Food Origins And Form > Bread And Cereals > Flashcards

Bread And Cereals Flashcards

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1
Q

What are cereals

A

Seeds of the grass family graminaceae

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2
Q

What cereals are grown in the uk

A

Wheat, barley, rye, sweet corn, maize, millet

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3
Q

What are the four parts of a kernel/grain

A

Hull/husk
Bran
Endosperm
Embryo/germ

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4
Q

Describe the hull/husk

A

Rich in fibre polyphenols and phytate(can bind metal ions by losing h)
Removed when processing for bread, flower…
Basically leaf surrounding it

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5
Q

Describe the bran/seed coat

A

Rich in fibre, lipid, vitamins, minerals, phytate

Phytate often binds mineral = not very bioavailable (same for spinach and iron)

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6
Q

Describe the endosperm

A

Rich I n starch granules and storage proteins

75% of whole grain

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7
Q

Describe the embryo/ germ

A

Rich in enzymes, lipid and vitamins
Where a shoot would grow from if grain planted
Important in breaking things down and creating new molecules

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8
Q

What are the parts of corn/maize

A

Bran layer on outside
Endosperm full of starch (corn flour)
Embryo

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9
Q

What are the stages of dry milling/flour production?

A 
Cleaning/dehulling
Conditioning 
Breaking/milling
Sieving (remove bran) - not needed for whole meal 
Blending
Quality control
Packaging
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10
Q

What are hard wheats - give e.g.

A

Physically harder
Durum wheat (pasta)
Rice
Millet

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11
Q

What are soft wheats?

A 
Physically softer 
Soft wheat
Corn 
Rye 
Oat
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12
Q

What are hard kernel cereals and what are they used for?

A

Tightly packed kernels
Break into sml sharp particles containing damaged starch granules coated in bound protein
Yield gritty flours
Good for bread/ pasta (as protein is free)

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13
Q

What are soft kernel cereal?

A 
Most uk wheat is soft
Loosely packed kernels 
Break into leg amorphous particles contains intact starch granules and lose protein
Good for gelatinisation/gel formation
Good for cakes, sauces etc
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14
Q

What is the main component of flour?

A

Starch - 60/70%

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15
Q

What does flour strength relate to?

A

Protein content

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16
Q

What is strong flour usually used for?

A

Bread - comes from canada/uk

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17
Q

What protein content does strong flour have?

A

13-14%

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18
Q

What protein content does medium flour have ?

A

10-11%

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19
Q

What protein content does weak flour have?

A

7-8%

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20
Q

How is whit flour produced and what is the extraction?

A

Made by removing the germ and bran leaving only white endosperm
75% extraction

21
Q

How is brown flour produced and what is the extraction level?

A

Some but not all of the germ and bran are removed

85% extraction

22
Q

How is wholewheat/grain/meal flour produced and what is the extraction level?

A

The whole grain is used, nothing taken out

100%

23
Q

What are the properties of starch granules?

A

Concentric growth rings - organisation of starch macromolecules into crystalline and amorphous phases
Insoluble in cold water
Amylose = helix
Amylopectin = branched

24
Q

What is the structure of durum wheat starch?

A

A few broken granules, protein bodies around

25
Q

What is the structure of millet starch?

A

Lots of broken granules - protein coating

26
Q

What is the structure of bean starch?

A

Mostly intact - protein coating

27
Q

Name and describe the stages of starch

A

Gelatinisation - starch granules let in some water and begin to swell. Peak is reached where they reach maximum swelling it haven’t yet broken.
Overlapping - amylose/amylopectin leach out
Amorphous structure = at hottest temp all starch granules have exploded amylose/amylopectin have separated

On cooling amylose/amylopectin recrystallise but not perfectly and at different rates

28
Q

What is retrogradation and syncretism?

A

Cooling = amylose refrains crystalline structure
H bonding
Polymers h bond in attempt to recrystallise and waste is pushed away

Syncretism = exclusion of water = layer on top of things
Max crystallisation at 4 C

29
Q

Who is significant in the history of bread in the uk?

A

Elsie widdowson - companion of honour

30
Q

What was the national loaf?

A

Rationing bread - dense brown loaf with lots of whole meal bran

31
Q

What was the national loaf made of?

A

85% extraction flour = less waste

32
Q

Why was whole grain flour considered healthier?

A

Contained higher level of phosphorus, iron, vitamins, calcium etc than which but Elsie not sure

33
Q

Why was Elsie not so sure that whole grain bread was healthier?

A

As it contains physics acid which forms insoluble salts = calcium etc cannot be absorbe

34
Q

What did Elsie do to test absorption of calcium in bread?

A

Tested bread without and with added calcium carbonate to see how muc calcium would be absorbed

35
Q

What were the findings of elsies experiment?

A

Phytate in whole meal flour interfered with calcium absorption so flour should be fortified with calcium carbonate

36
Q

What are now fortified as a result of elsies experiment?

A

Cereals

37
Q

What were the oppositions to Elsies recommendation?

A

People don’t want chemicals in food

Worried about kidney stones

38
Q

Why is iron added to bread

A

Teenage girls = high anaemia risk

39
Q

What are the components of traditional bread dough?

A 
Strong flour
Wheat
Salt 
Yeast
Four improvers(ascorbic acid, fat, emulsifiers)- ascorbic acid oxidises gluten = better structure of bread
40
Q

What are the stages of bread making?

A 
Mixing 
Fermentation 
Moulding 
Baking
Cooling/storage
41
Q

What is the total time of long/bulk dough fermentation and why?

A

4-6 hrs

Here are 2 fermentation stages

42
Q

What are the problems in bread making?

A

Over fermentation

Under fermentation

43
Q

What does over fermentation mean?

A

Overstretched gluten network - let too long to rise = chewy
Have large irregular air pockets so may collapse
Over yeasty flavour

44
Q

What does under fermentation mean?

A

Under developed gluten net work = bad rise, dense loaf
Air pockets too small
Insipid - no flavour

45
Q

Outline the Chorleywood bread process (CBP)

A

Mechanical development of dough
Development of gluten = mechanical using high speed mixer (cooler sometimes needed to stop it getting too hot)
Aeration = biological by yeast
Classic supermarket loaf done by this process
Bulk fermentation removed = 60% time saved
Still has 2 proofing steps
Only take 1-1.5 hrs
Lower protein flours used

46
Q

What does the CBP require?

A 
More yeast 2-3% and sugar = fast food for yeast
More water
Flour improver
High energy mixer
ANY FLOUR CAN BE USED
47
Q

What are the advantaged of the CBP for industrial bread process?

A

Saves 60% total time
Saves 75% space
75% reduction in amount of dough handled at any time = less worker intensive
More efficient
Lower proteins flours can be used
Reduced rate of staling due to better mixing

48
Q

What happens at each temperature stage in the baking process of bread?

A

40 = rapid expansion oC co2 gas in dough - leavening
52 = yeast inactivated
72 = gluten coagulation + protein denature and assume final shape
90 =starch gelatinisation- swell up and take up more space and withdraw water = increase viscosity of dough. Free starch hydrated
100= most enzymes inactivated, fat melts, water turns to seat and replaces co2 in gas pockets

FOOD 1010: Food Origins And Form (11 decks)

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