BUTTER Flashcards
1
Q
Nutritional value of Butter:
A
- High energy
- 80% fat
- Vit A
- Vit D
- Calcium
- Protein
2
Q
USES of Butter:
A
- Frying
- Basting
- Glazing
- Spreading
- Sauces
3
Q
What is SWEET CREAM Butter?
A
- SALTED
- PASTEURISED CREAM is NOT RIPENED
- So salt content needs to be higher to improve shelf life
4
Q
What is LACTIC Butter?
A
- UNSALTED
- PASTEURISED CREAM is RIPENED with a LACTOBACILLUS CULTURE
- Adds acidic flavour
- Improves shelf life
5
Q
How does butter AERATE?
A
- Fat & sugar beaten together together creates tiny bubbles of air
- These bubbles make cakes well risen with light texture
6
Q
How does butter add FLAVOUR?
A
- Butter gives richer flavour & helps retain moisture
- Margarine easily absorbs flavour & odours from other ingredients
7
Q
How does butter produce FLAKINESS?
A
- Fat forms separate layers of gluten & starch in pastry
- It melts leaving air pockets
- Produces steam that evaporates and causes layers to rise
8
Q
How does butter GLAZE?
A
- Gives a shiny appearance
9
Q
How do butter substitutes SPREAD?
A
- Low melting points make butter substitutes easily spreadable
10
Q
How does butter make SAUCES?
A
- Stops flour clumping
- Roux
- All in one
11
Q
How does butter produce PLASTICITY?
A
- Fats soften at different temps
- Lower melting points = softer
12
Q
How does butter SHORTEN?
A
- Fat coats flour particles preventing them from absorbing water
- This prevents gluten formation
- Lard = most crumbly
13
Q
What is MARGARINE?
A
- Made form a mixture of UNSATURATED OILS
- Contains less SATURATED FATTY ACIDS than butter
- Contains more POLYUNSATURATED FATTY ACIDS than butter
- Solid emulsion of water in oil
- Must contain between 80-90% fat, Vit A, Vit D
14
Q
What is HYDROGENATION?
A
- HYDROGEN is added to UNSATURATED FATTY ACID Molecules
- Changes the liquid oil into a solid fat
- May also produced TRANS FATTY ACIDS as some CIS double bonds are ISOMERISED into TRANS double bonds
15
Q
What are CHOLESTEROL LOWERING SPREADS?
A
- Contain plant sterols or plant stand esters
- They have a similar structure to cholesterol so INHIBIT the absorption of cholesterol by the body
