Chapter 1: Basic Foods (5) Flashcards
more amylopectin (waxy), more _____ property
thickening
decreases thickening; elevates gelatinization temperature (for starch to thicken)
sugar
decrease thickening
acids
aka weeping
as cooled gel ages, some water weeps from the network (micelles)
occurs with stiff gels
increased syneresis occurs when concentration of sugar is 50%
syneresis
syneresis
dry heat cooking at 160C
changes starch to smaller fragments called dextrins
dextrins are water-soluble, thus decreases the ability of starch to gelatinize and thickens
dextrinization
syneresis
alpha amylase, sometimes called dextrogenic or liquefying amylase, can accelerate dextrinization and liquefy starch
beta-amylase or saccharifying amylase hydrolyzes starch to maltose
diastase is a mixture of alpha- and beta- amylase
action of enzymes
4 problems in starch cookery
-lumping
-incomplete gelatinization or raw starch flavor
-scorching
-undesirable consistency of sols and gels
preventing lumps
dissolve in _____ first to keep grains dispersed
cold water
preventing lumps
coat with fat
roux
preventing raw starch flavor
cook for _____ more after gelatinization point _____ to be sure that complete swelling and cooking
5 mins
90C-100C
functions of starch
sauces, gravy, pie filling, and soups
thickening
functions of starch
puddings, maja, bibingka
gelling
functions of starch
breads, cakes, frameworks of baked products
structural
functions of starch
meat extenders
binding and filling
functions of starch
salad and cooked salad dressings, beverages, syrups
stabilizing
functions of starch
breads, candies
coating or dusting
functions of starch
cake fillings, candies
moisture retaining
functions of starch
baking powder
diluent
functions of starch
as dextrins
coloring
sources of starch (4)
cereals, noodles, root crops, legumes
sources of starch
rice, corn, oat, wheat
cereals
sources of starch
bihon, miki, misua
noodles
sources of starch
potato, cassava, gabi
root crops
sources of starch
monggo, patani/lima beans, utaw/soy beans
legumes
term refers to the macaroni family and similar products made from durum wheat flour
a type of hard wheat with higher protein content than most hard wheats
alimentary pastes
family of spaghetti, egg noodle, lasagna, vermicelli, etc
may assume various sizes and shapes like shells, bows, alphabets
macaroni family
macaroni family is made from _____, the coarsely ground starchy endosperm of durum wheat that is turned into dough with the addition of water
semolina
made from a dough mixture of wheat flour, water, and eggs (or egg yolk), usually boiled then formed into ribbons of various sizes
noodles
semolina primary use (3)
pasta, al dente spag, couscous
durum flour primary use
pasta, pizza, other baked goods
kinds of noodles
egg noodles made from flour and duck eggs, sat, and soda
dough is shaped, boiled, drained and deep fried before packaging
pancit canton
kinds of noodles
made from mung bean or cassava starch
long, thin, wiry, round, and transluscent noodles
also called cellophane, nylon, or silk noodles
the starch paste is first cooked then extruded into thin strands before being sun-dried
sotanghon
kinds of noodles
made from rice or corn flour
the dough is extruded then boiled, cooled, and dried
first class is made from rice
bihon
kinds of noodles: bihon
thin noodles made from rice only, or from rice or con
first class bihon is made from well-polished white rice
white bihon
kinds of noodles: bihon
same as white bihon, but is moiter and does not keep long
shelf life is shorter and is used for pancit palabok or luglug
fresh bihon
kinds of noodles
made from cassava and wheat flour
hairy noodles, usually salted
cheapest noodle
misua
kinds of noodles
flat yellowish noodles made from wheat flour, lye, and salt
mixture is flattened, boiled, and drained
oil is applied on the surface
miki
kinds of noodles
made from rice or wheat flour
usually packaged with flavorings
require 2 mins to cook in boiling water
instant noodles
kinds of noodles
made from egg noodles, flour, duck’s eggs, salt, and soda
pancit canton
proper cooking of noodles: pasta
add to boiling water to prevent foaming and sticking of the noodles
1 tsp sat and 1 tsp oil
cook pasta up to what stage
ex: cooked yet firm and chewy
al dente stage
cooking time of pasta is about
20 mins
use _____ of water/250g or _____ /cup of macaroni
6 cups; 3 cups
proper cooking of noodles
is just added to the sauteed sauce
canton
proper cooking of noodles
usually dropped in boiling water and allowed to boil 1 min
misua
proper cooking of noodles
washed and soaked in water and poured over it, then drained
cut the block or sheets in quarters
bihon
proper cooking of noodles
soaked in water first, then added to sauteed sauce
sotanghon
proper cooking of noodles
boiling broth is added
miki
the finely ground meal or powdery product obtained by milling, grinding, and sifting cereal grains, root crops, and legumes
when not qualified, it refers to wheat flour
flour
used mostly for bakery production because of its high gluten (protein) content
the elasticity and stretching property of gluten is responsible for the characteristic structure of baked products
wheat flour
flour composition
cho: 71-79%
kcal: 360 kcal/100 g (40 kcal from
protein, the greater amount of calories from starch)
moisture: 12-14%
protein: 7-14% (strong flavor: 12-14%, weak flavor: 7%)
protein (glutenin and gliadin): 80-85%
water-soluble fractions (albumin and globulin): 10%
lipids: 1-2% of the whole grain; 14% of the germ
-
pigment of flour
carotenoids
flour enzymes
alpha amylase _____ on 1:4 of the amylose producing dextrins
acts on
b-amylase _____ the 1:4 linkage that is second from the end of the chain-producing maltose
splits off
convert some flour proteins into more soluble forms, reducing elasticity of gluten
proteoses
properties of flour
more acceptable color
whitest
properties of flour
most flours can absorb 5-065% liquid by weight; this is influenced by the amount of _____ present in the dough
gluten
soft wheat flour weight
98 g
hard wheat flour weight
112 g
wheat flour: based on milling quality
has a hard kernel and granular texture that separated when rubbed between fingers and has higher protein content, suitable for bread-making
hard wheat
wheat flour: based on milling quality
has mealy endosperm (soft kernel) that pulverizes, producing soft, talcum-like powder that stays lumpy when pressed between fingers, suitable for cakes, cookies, and pastries
soft wheat
wheat flour: based on season planted
spring or winter wheat
hard
wheat flour: based on milling quality
winter wheat
either soft or hard
used to replace dilute wheat flour in products traditionally using wheat flour
nonwheat flour
also known as sweet rice flour or Mochiko rice
waxy rice
approaches quality of wheat flour but lacks gluten
rye
flours where wheat flours have been partially substituted or replaced with non-wheat flours
composite flours
market forms of wheat flour
contains the original components of the wheat kernel; aka graham flour
whole wheat flour
market forms of wheat flour
unbleached, high gluten blend of hard wheat flour, malted barley flour, and vitamin c or potassium-bromated
fairly high in protein (12-14%)
has more gluten than other flours
since gluten in stronger and more elastic, this is the most suitable flour for yeast-leavened breads
can also be used in quick breads (leavened by baking powder)
aka strong flour or hard flour
bread flour or strong flour
market forms of wheat flour
aka family or general purpose flour
intermediate between bread and cake flours
a blend of soft wheat and hard wheat flours
has protein content of 10-11%
gluten is of medium strength
all-purpose flour
market forms of wheat flour
aka weak flour or soft flour
made from soft wheat, processed to contain only about 7-8% chon
finely ground, hence best for cakes
most refined and whitest of the flours, thus good for delicate, fine-texture cakes
cake flour
flour most desirable for quick breads, may also be used for yeast-leavened breads and pie crusts
fruit cake, pound cake, and cookies
AP flour
market forms of wheat flour
made from soft wheat; intermediate between cake and ap flours, esp prepared for commercial bakers for pies and cakes
for home use, ap flour can can substitute this flour
pastry flour
market forms of wheat flour
flour with leavening agents added, such as sodium bicarbonate/baking soda, plus an acid or calcium phosphate
self-rising flour
market forms of wheat flour
vitamins and minerals added to flour
enriched flour
market forms of wheat flour
dried extracted gluten mixed with flour to yield 41% protein
gluten flour
market forms of wheat flour
free-flowing that required no sifting before use
instantized or quick-mixing flour
ingredients of flour mixtures and their functions
provides gluten for structure; forms framework; contributed to color, texture, and flavor
flour
ingredients of flour mixtures and their functions
a water-insoluble lipoprotein complex formed after kneading or mixing the flour with liquids
gluten
ingredients of flour mixtures and their functions
proteins that form the gluten complex
glutenin and gliadin
is elastic and rubbery and provides the continuous network to which gliadin adheres
gluten
3 stages of gluten development
hydration of flour
mixing to produce a sticky mass
kneading to develop the gluten
factors affecting gluten quality
hydrates the flour for gluten development
dissolves other ingredients to make them reactive
promotes yeast growth
swells starch granules prior to gelatinization
may provide leavening action in the form of steam
liquid
a gas incorporated or formed in a batter or dough
contributes to texture and volume
gas tat us produced or formed when heated
expands, causing the rise and increase in volume
product is light and porous
leavening agent
principal leavening agents
incorporated by sifting, beating, mixing, folding, and creaming; expands 1/273 of its volume for evert degree rise in temp
steam or water vapor
may be produced by biologic leavening agents and may also come from chemical leavening agents
carbon dioxide
biologic leavening agent
yeast
strain normally used for yeast
saccharomyces cerevisiae
yeast: market forms
contains cornstarch with a moisture level of 72%
refrigerated shelf life of 5 weeks
activated at 32-38C
compressed yeast
yeast: market forms
granular form or dried S. cerevisiae
8% moisture
activate at 40-46C
active dry yeast
yeast: market forms
special strain of S. cerevisiae capable of producing carbon dioxide rapidly
reducing fermentation by 1hr
quick active dry yeast
baked breads with yeasts as leaveners are called
yeast breads
commonly used as chemical leavening agent between baking powder and baking soda
composed of: baking soda, acid source for the h+, and starch diluents
baking powders
3 general types of baking powders
contain cream of tartar or tartaric acid that are more soluble, thus called quick acting
release much gas during mixing
tartrate baking powders
3 general types of baking powders
contain monocalcium phosphate that are intermediate acting
release 1/2 of their gas during baking
phosphate baking powders
3 general types of baking powders
contain monocalcium phosphate and SAS
double-acting
phosphate releases gas during mixing, while the sulfate does so during baking
sodium aluminum sulfatw
factors affecting gluten quality
contribute to tenderness, richness, flavor, flakiness, and moistness
retains air in creaming
tenderizing effect is due to its ability to coat flour, thus impeding hydration and delaying gluten development
keeps gluten strands short, thus called shortening
fats
factors affecting gluten quality
imparts tenderness; tenderizing effect is due to its greater hygroscopic power than flour; thus delaying gluten development as well as retaining moisture
contributed to browning due to caramelization and maillard reaction
improves volume and texture as sugar crystals trap air during creaming, mixing, and folding
sugar
factors affecting gluten quality
provide structure due to denaturation and coagulation of proteins of eggs, as well as its foaming ability
prevents crumbling
proteins give gel strength and firm body
stabilizes foam and structure because of its lecithin content (emulsifier) that disperses water-insoluble particles
leavens by incorporation of air in egg white
egg
factors affecting gluten quality
promotes hydrolysis of starch resulting in development and improvement of flavor
regulates yeasts growth and prevents growth of other undesirable bacteria in yeasts leavened products
salt
type of yeast bread
made with basic ingredients: flour, water, yeast, salt
ex: pandesal
lean
type of yeast bread
made with basic ingredients plus sugar, milk, shortening, and egg
ex: ensaymada, croissant
rich
proportion of liquid to flour
1:3
proper proportion of yeast to four
2 1/2 tsp/3 cups bread flour
dry yeast must be dispersed in lukewarm water for _____
40-45C/105-115F
method of mixing the dough
all flour is added at once without a preliminary fermentation period
straight dough
method of mixing dough
part of the flour is mixed with water and yeast to make a drop batter and then allowed to ferment
other ingredients are added to this “sponge” or “levadura”
sponge method
continuous stretching and folding of the dough that aligns the gliadin and glutenin to make gluten more cohesive and elastic
kneading
kneading time range
10-15 mins
causes cells to coalesce that makes gluten lose its cohesiveness, resulting in heavy cell walls, small volume, and dry crumb
overkneading
does not fully develop the gluten, resulting in a heavy compact crumb and small volume
underkneading
allows yeast to ferment the sugar to co2 and acids
co2 causes the gluten to stretch, resulting in a rising of the dough and favoring the production of acetyl methyl carbinol
fermentation
compound responsible for the nice aroma of baked bread
acetyl methyl carbinol
flour type that needs longer fermentation or second rising
hard wheat flour dough
end point of fermentation is when
dough is doubled in bulk
if dents remain, dough can be punched
expels extra co2 and incorporates o2 for yeast growth for next fermentation
equalizes temp
redistribute uniformly the yeast, salt, and other ingredients
punching
allowing shaped dough to rise again before baking
proofing
cooking the bread
temp is usually 204-218C ir 400-425C
baking
occurs during the frist 5mins of baking because of the acceleration of fermentation due to the heat, causing a rapid expansion of gas and rising of the dough
oven spring
cooking the bread
shaped dough is placed on a piece of newsprint paper before putting in the steamer
an increase in volume will occur within the first 10 mins of cooking
end point: product has doubled its volume
steamer must be covered with towel to prevent moisture from settling down on the product
steaming
baking temp causes excessive gas expansion and overstretching of the gluten, resulting in a product with collapsed volume and uneven texture
crust is pale and rubber, usually separates from the body
low baking temp
baking temp that causes formation of crust before optimum gas expansion has occurred, resulting in smaller volume
high baking temp
cooking the bread
dough is deep fat-fried at 194C or 380F
end point: product is golden brown
deep fat frying
one bread is outside oven this process begins wherein moisture is lost, starch, retrograde, and oxidative changes in the gluten occurs
staling process
to prevent staling, breads are wrapped in _____ and moisture proof packaging materials
vapor
an emulsifier is added to bread doughs to retard staling
glycerol monostearate (monoglyceride)
type of flour product
ingredients: flour, liquid, leavening agent (baking powder, baking soda, steam), flavoring, fat, egg (optional)
quick breads
types of quick breads (flour mixtures leavened by air steam, or co2, but not yeast; leaveners are produced quickly w/o fermentation
cream puffs and popovers
enough water is heated to boiling to hydrate the flour and causes it to gelatinize
butter is also melted in the boiling water to separate flour granules so that it gelatinizes evenly, prevents gluten formation
flour is added all at once to allow for uniform gelatinization
cream puff
all the ingredients are placed in one bowl and beaten with a spoon until smooth
popovers
cake types
batter type depends upon eggs, flour, and milk for structure, contains high percentage of fat
volume is achieved by the use of a leavening agent
ex: pound cake, standard butter cakes, chocolate cakes, banana cake
shortened cakes
cooking the bread
unshortened cakes
depends upon the extension and denaturation of egg protein for the bulk of the structure of the finished volume
ex: sponge cake, chiffon cake, angel cake
foam cakes
shortened cakes
preferred type of flour
cake flour
shortened cakes
fat used, as it melts, it allows gas expansion of air that is trapped, resulting in better volume
ex: butter and mayonnaise
plastic fat
shortened cakes
sugar used
crystalline sugar
shortened cakes
emulsifier used
glyceryl monostearate
shortened cakes
eggs used
whole eggs, may be beaten together or separately
shortened cakes: leavening agents
incorporated in creaming and in beating the egg white
air
shortened cakes: leavening agents
produce from the water in baking
steam
shortened cakes: leavening agents
produced by baking powder, and if mixture contains an acid, baking soda is used
co2
shortened cake
liquid used
whole milk and fruit juice
foam cakes
acid used
cream of tartar
foam cake
flour used
cake flour
mixing cakes, shortened cake
thorough creaming of fat and sugar to incorporate air until light and fluffy
slightly beaten eggs are added to the creamed mixture and beaten well
dry ingredients are added alternately with the liquids; overmixing should be avoided
a variation is to beat egg whites separately with half of the sugar
conventional method
mixing cakes, shortened cake
eggs, milk, and fat are combined together, bended with the sifted dry ingredient
overmixing is avoided to prevent “tunnel” formation
muffin method
mixing cakes, shortened cake
all the ingredients are “dumped” in the bowl and mixed together
used for mixtures with relatively high fat and liquid, or ready mixes
one-bowl method
mixing cakes, foam cakes
egg white is beaten with cream of tartar and part of the sugar until soft peaks form
egg yolk is beaten with the rest of the sugar until thick
dry ingredients are added to beaten egg yolk in thin films
the batter is folded into the beaten egg white
sponge cake
mixing cakes, foam cakes
egg white is beaten with cream of tartar and part of the sugar
the egg yolk, oil, and liquid are added to the dry ingredients and mixed until smooth
the beaten egg white are folded into batter
chiffon cake
cooking the cake - baking
greased pans are used for _____ and ungreased pans are used for _____
shortened cakes; foam cakes
temp of baking cake
176-190C/350-375F
