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Intro to Foods and Nutrition > EXAM 2 > Flashcards

EXAM 2 Flashcards

1
Q

Polymers that form gels

A

Carbs: Amylose fraction of starch (polymer of glucose); Pectin (Polymer of galacturonic acid)

Protein: Gelatin (polymer of amino acids)

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2
Q

Emulsion

A

liquid in liquid dispersion

  • dispersed or discontinuous phase= usually oil
  • dispersion or continuous phase= most likely water-based
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3
Q

Emulsifier

A
  • a stabilizing compound that helps keep one phase dispersed in another
  • act as a surfactant: surface-active agent that reduces a liquid’s surface tension to increase its wetting and blending ability
  • large molecules with hydrophilic and lipophilic ends
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4
Q

Thickeners

A

used in food preparation to improve mouthfeel of foods by increasing viscosity of liquids

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5
Q

Most Common thickeners

A

Carbs: Cereal Grains; Roots and Tubers
Proteins: egg and gelatin

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6
Q

Viscosity

A

The property of a fluid that resists internal flow by releasing counteracting forces

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7
Q

Coalescence

A

To grow together, unite into a whole

- may happen in extreme temps

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8
Q

Moist heat

A

gelatinizes starches

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9
Q

dry heat

A

caramelizes sugars

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10
Q

Heat application of proteins

A

denatures or coagulates proteins

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11
Q

Water

A

Foods have 0-95% water content
Chemically: H+ and OH- (polar)
- one oxygen atom flanked by two hydrogen atoms (H2O)

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12
Q

Solute

A

solid, liquid, or a gas compound dissolved in another substance

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13
Q

Dispersion system: Two Phases

A

Dispersed Phase: Solute

Continuous Phase: Solvent

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14
Q

What does the classification of solutions depend on?

A
  • state of matter

- size of the dispersed particle

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15
Q

Classification of Solutions

A

A. True Solutions
B. Colloidal Dispersions
C. Coarse Dispersions (Suspensions)

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16
Q

True Solutions

A
  • Homogeneous
  • Stable
  • Very Small Particle
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17
Q

Colloidal Dispersions

A
  • Heterogeneous
  • Less Stable
  • Intermediate Particle Size
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18
Q 
Coarse Dispersions (Suspensions)
- all 3 involve a solute and a solvent [a dispersed phase (particle) and continuous phase (dispersed medium)]
A
  • Heterogeneous
  • Very Unstable
  • Large Particle Size
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19
Q

Solution

A
  • Common in foods
  • solute (dispersed phase) very small ions or molecules
  • Mixture is homogeneous due to kinetic motion of solute
  • Usually very stable
  • Incapable of forming gels
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20
Q

Types of Colloidal Dispersions

A
  • Gel
  • Foam
  • Emulsion
  • Sol
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21
Q

Gel

A

liquid-in-solid dispersion (somewhat rigid)
- jam, gelatin, cheese, butter
Structure:
- Long chain like polymers cross-linked randomly to produce a 3D structure
- Large particles connect loosely: Forms a network that traps liquid, liquid keeps the polymer network from collapsing

Produced mixing larger water soluble molecules in solvent

  • gel
  • protein
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22
Q

Foam

A

gas-in-liquid or gas-in-solid dispersion

- Air/raw egg white, whipped cream, marshmallow

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23
Q

Emulsion

A

liquid-in-liquid dispersion
- oil/vinegar, milk, butter, mayonnaise, salad dressings

Produced by mixing 2 immiscible substances

  • oil and vinegar
  • Fat and Water
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24
Q

Sol

A

Solid-in-liquid dispersion (pourable)

- gravy, jellies

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25
Q

Gels: Characteristics

A
  • Mainly fluid, behave like rigid solids
  • Soft, but resilient and elastic
  • Holds the shape of its container
  • Affected by temperature, pH, and concentration
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26
Q

Starch Thickeners

A
  • used to increase viscosity of soups, and gravies to improve the mouthfeel of the solution
  • product then becomes a coarse dispersion (suspension)
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27
Q

Starch

A
  • Complex carbohydrate
  • provides energy
  • Well-balanced diet has 45-65% calories from carbohydrate
  • Food industry uses starches widely
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28
Q

Characteristics of Starch

A
  • Plants serve as source of starch granules
  • granules are plant cell’s unit for starch storage
  • Common sources: wheat, rice, and corn
  • root starches: Potatoes, arrowroot, and cassava (tapioca)
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29
Q

Starch granule sizes (largest to smallest)

A
  • Potato starch granules
  • Corn
  • Tapioca
  • Rice
  • Taro root
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30
Q

Cornstarch

A

Wet milling derives starch from corn

- major source (90%+) of starch in the United States

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31
Q

Starch in Food Products

A
  • Thickening Agent
  • Edible Films
  • Dextrose (e.g., sweetener)
  • Starch Syrups (e.g., corn syrup)
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32
Q

Starch Structure

A
  • Polysaccharide
    • long chains of repeating glucose molecules
    • linked together in form of either:
      - amylose
      - amylopectin
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33
Q

amylose

A

primarily linear molecules

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34
Q

amylopectin

A

highly branched

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35
Q

Starch Characteristics in forming Gels

A

Starch Structure

  • Most starches are about 75% amylopectin and 25% amylose
  • High-amylose starches: 40-70% amylose
  • All starches contain some amylose
  • The varying content of amylose is what causes texture difference in starchy foods
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36
Q

waxy

A

starches consisting entirely of amylopectin

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37
Q

Starches with higher levels of amylose

A

tend to gel

- grain starches (corn, wheat)

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38
Q

starches with higher levels of amylopectin

A

are nongelling, still somewhat gummy

- root starches (potato, tapioca)

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39
Q

Starches are valuable due to their ability to undergo

A
  • gelatinization
  • gel formation
  • retrogradation
  • dextrinization
    Concentration of amylopectin and amylose in a starch determines to which degree these processes will take place
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40
Q

Gelatinization definition

A

Increase in volume, viscosity, and transluscency of starch granules when heated in a liquid
- cells swell, absorbing water, increase volume, improve viscosity

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41
Q

factors influencing gelatinization

A

A. Water- sufficient to hydrate starch
B. Temperature- varies for starch
C. Heating time- do not go beyond temperature time
D. Stirring- to prevent lumping
E. Acid- neutral pH necessary
F. Sugar- competes with starch for water; add more water
G. Fat- delays gelatinization

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42
Q

Gel Formation

A

Viscous hot paste (sol) upon cooling becomes semi-rigid (gel)

Reversible process
Sol–Gel
Gel+Heat–Sol
Cooled Sol to gel–process is called gelation
Dependent on presence of enough amylose molecules
- amylose will gel
- amylopectin will not gel

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43
Q

High amylopectin starches

A
  • thicken at lower temperatures
  • are ideal for pie fillings and sauces
    Include:
  • cornstarch
  • tapioca
  • potato
  • wheat flour
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44
Q

retrogradation

A

As gels cool, bonds continue to form between amylose molecules, and retrogradation occurs

  • phenomenon during cooling of gelled starch when amylose and amylopectin molecules “retrograde” and realign themselves
  • staling in baked products and syneresis (weeping) in gels may occur
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45
Q

Dextrinization

A

breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat

  • results in an increase in sweetness
  • dextrinized starches lose much of their thickening power
  • dry heat applied to starch
    ex. toasted bread
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46
Q

Modified Food Starch

A
  • manufactured product from natural starches by chemically altering molecular structure
  • created to satisfy a particular food manufacturing purpose (stronger gel, freeze resistant)
  • Do not separate (retrogradation or syneresis)
  • Safe (FDA- just as digestible as unmodified)
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47
Q

pregelatinized starch

A 
Instant or pregelatinized starches
- to alter starch's gelatinization, heating times, freezing stability, cold-water solubility, or viscosity, starches can be modified
- physically
- enzymatically
- chemically
Starch cooked and dried
Used in "instant" mixes
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48
Q

Gelatin

A
  • Protein used in foods to form gels
  • Extracted from the hides, skin, and connective tissue of all types of animals
  • Obtained from hydrolysis of collagen
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49
Q

Preparation of gel

A
  1. Add water to gelatin powder
  2. disperse by heating
  3. Stir
  4. Cool
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50
Q

Phases of Gel Formation

A
  1. Hydration
  2. Dispersion
  3. Gelation
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51
Q

Hydration

A
  • Gelatin can absorb 5x its weight in hot water

- extremely effective gelling agent

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52
Q

Dispersion

A
  • hot liquid added to disperse protein molecules

- After Protein is completely dispersed, remaining liquid may be cooled

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53
Q

Gelation

A

Viscous hot paste (sol) cools to a gel

  • change occurs as protein molecules form cross-linkages to trap water in a meshlike network
  • water remains trapped
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54
Q

Factors influencing gel formation

A
  • concentration of gelatin
  • temperature
  • sugar
  • acid
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55
Q

Things to avoid in gelatin

A
  • Salts
  • Foods containing the following proteolytic enzymes
  • Added Solids
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56
Q

Most common cereal grains

A
  • Corn, rice, wheat, and barley (95%)

- remaining 5% of world production of grains include sorghum, millets, oats, and rye

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57
Q

Reasons cereal grains are consumed worldwide

A
  • easily produce
  • low cost
  • nutritional value (fiber, complex CHO), especially whole grains–possessing functional food properties (lower CVD risk)
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58
Q

DGA’s recommend ___ of cereal intake should be ____ _____

A

1/2, whole grains

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59
Q

Structure of cereal grains

A
  • Endosperm
  • Husk “chaff”
  • Bran
  • Germ
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60
Q

Husk “chaff”

A
  • protection from weather

- not usually consumed; can be processed into fiber supplements

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61
Q

Bran

A
  • removed in the process of making white flour
  • excellent source of indigestible fiber, vitamins and minerals
  • Aleurone–high in protein, B-Vitamins and minerals, and some fat
  • makes up 14% of the kernel
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62
Q

Endosperm

A
  • makes up 83% of the grain
  • contains starch
  • source of complex digestible carbohydrate
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63
Q

Germ

A
  • 2.5% of the grain
  • rich in fat, incomplete protein, vitamins, and minerals
  • susceptible to spoilage due to fat content
  • Sold separately as wheat germ (excellent source of B-vitamins & Vitamin E)
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64
Q

Cereal Grain Processing

A 
A. Some crack- to break kernel and cellulose into larger pieces
- steel cut
- rolled
- ground
B. Fractionation- removal of 1 or more portions of kernel to achieve specific storage or cooking properties
- hulling
- milling
- polishing or pearling
- ready-to-eat cereal
65
Q

Steel cut

A

each grain is cut into about 3 pieces

66
Q

rolled

A

grain is steamed and rolled flat b/w two smooth rollers

67
Q

ground

A

often called “meal” such as flour

68
Q

Hulling

A

hulls removed from popcorn to ease popping

69
Q

milling

A

bran and germ removed—white flour

70
Q

Polishing or pearling

A

bran and germ removed—-white rice

71
Q

Ready-to-eat cereal

A

fully cooked

72
Q

Cereal Grain Milling

A
  1. cereals are sent to the mill to be ground into flour
  2. Hull removed
  3. whole grain cereal is left
    - contains bran, endosperm, and germ
73
Q

Whole grain flour and White flour

A 
Whole grain flour
- palatability (heartier taste)
- rancidity (spoils easily)
Bran and germ are removed to produce
White Flour
- produced from endosperm of the cereal grain
- ground into flour (enriched)--Bleached (UVlight or benzoyl peroxide)--enriched white flour
- enriched with certain
74
Q

wheat flour

A 
~75% of all the harvested wheat is made
into flour (white and whole grain flour)
Remaining 25% is used for cereals, pasta
products, animal feed, wheat germ and
wheat germ oil
75
Q

Types of wheat flour

A
  • whole wheat
  • white
  • bread
  • cake
  • all purpose
  • pastry
  • instantized
  • self-rising
  • semolina
76
Q

types of non-wheat grain flour

A
  • garbanzo flour
  • rye
  • cornmeal
  • soy
  • triticale (hybrid of wheat and rye grains)
  • potato
77
Q

Bread Flour

A
  • specialized for using in yeasted breads

- high protein content~14%, allows for more gluten development (higher rise)

78
Q

Cake Flour

A
  • fine textured wheat flour with high starch and low protein content
79
Q

Instantized Flour

A
  • mixes easily with water, readily gelatinizing without lumps
  • Ideal for powdered soups, sauces, and gravies
80
Q

slef-rising flour

A
  • already has leavening agent and salt added
81
Q

Durum (Semolina)

A
  • high protein (more gluten) breed of wheat

- highest protein content (9-18%) makes it best in manufacturing of pasta products

82
Q

Gluten

A

the protein portion of wheat flour with characteristics necessary for the structure of most baked products

83
Q

Wheat flour components for structure

A 
Starch=amylose
- gelatinizes in moist heat
Proteins
- structure proteins
- GLUTENIN
- GLIADIN
Glutenin+Gliadin=Gluten
\+H2O
\+manipulation (kneading)
84
Q

Two Steps for gluten formation

A
  1. Hydration (gluten forms upon hydration, meshwork protein containing water)
  2. kneading (increases gluten strength by realigning protein molecules to be more parallel and encourage cross linkage sulfide bonds)
85
Q

What is Responsible for the structure of Bread?

A
  • gluten
  • starch
  • increased temperature during baking
86
Q

gluten free flour needs…

A

vegetable fat, whole milk, and eggs to create structure

87
Q

Batters

A

Pourable

  • drop 1:2
  • pour 1:1
88
Q

Doughs

A

Stiff; do not flow

  • stiff 1:4
  • soft 1:3
89
Q

Crumb

A

Most noticeable palatability factor in flour mixtures
- creates texture of finished products
Influenced by…
- number and size of air cells produced in batter or dough
- amount of starch gelatinization
- degree of protein coagulation

90
Q

Maillard reaction

A

CARAMELIZATION

  • reaction b/w sugar and protein resulting in formation of brown complexes on food
  • starch in the flour can be partially broken down by enzymes (amylases) into dextrin, malt, and glucose
  • occurs in conjunction with caramelization of sugars
91
Q

Caramelization

A
  • To caramelize=to brown
  • when sucrose is heated 365 degrees, it melts
  • sugars+starches+amino acids or proteins
    • browning occurs through maillard reaction
      • aldehyde from sugar or starch reacts with amino (N) group of proteins–development of brown complexes
92
Q

Caramelization process

A

Further heating–yellow–light brown–darker brown–decomposition (“burnt” toasted marshmallow)

93
Q

Flour

A
  • starch for gelatinization
  • partially responsible for crumb formation
  • effected by number and size of air cells (leavening)
  • degree of starch geatinization
  • degree of protein coagulation
  • contains amylase
  • contributes to structure of finished product
    • gluten
94
Q

Amylase

A

breaks down starch to dextrin, glucose, and malt contributing to sweetness
- partially responsible for surface browning (caramelization)

95
Q

Too much/too little flour?

A

too much=smaller volume, more tunnels

too little= coarse texture, susceptible to collapse

96
Q

Liquid

A
  • required to hydrate flour and gelatinize starch
  • required for gluten development
  • acts as a solvent for dry ingredients
  • provides steam for leavening
  • may provide flavor, nutritional value
    - proteins in milk contribute to Maillard reaction
    - Lactose contributes to caramelization of finished product
97
Q

Eggs, if included

A
  • flavor, color, nutritional value (e.g. protein, fat-soluble vitamins)
  • Provide structure
    • egg protein coagulates at baking (heating) temperatures
  • Emulsifying agent
    • egg yolk contains lecithin
  • Fat
  • Some leavening
    • beaten egg incorporates air
    • Egg white foam may be primary leavener in angel food cake
      - egg contains water which will be converted to steam when heated
98
Q

Fat or Shortening

A
  • Delays staling
  • Tenderizer
  • Adds Volume
  • Contributes to flakiness
  • Flavor
99
Q

Sugar

A
  • Contributes sweetness
  • Contributes to Volume
  • Increases coagulation temperature of gluten
  • Increase Moistness and Delay Staling
  • Increase tenderness
  • Contribute to Browning
100
Q

Too much/Too little sugar?

A
  • Too much sugar usually results in lower volume since sugar competes with gluten for water
  • too little sugar reduces browning and tenderness
101
Q

Salt

A
  • Taste
  • Uniformity of crumb
  • Increases dough firmness
    • moderates solubility and swelling capacity of gluten
  • Prolong shelf-life
  • Tempers the growth of yeast
102
Q

Leavening Agent

A
  • Production of gas
  • Stretches gluten to achieve volume
  • Heat application will denature gluten to “set” the structure of the finished product
103
Q

Too much/Too little leavener

A
  • Too much leavener causes gluten “bubble” to burst

- Too little leavener results in inadequate rising–compact, heavy flour mixture

104
Q

Leavened by steam

A
  • all flour mixtures are minimally leavened by steam

- Solely steam leavened: popovers, cream puffs

105
Q

Leavened by Foam

A

(unshortened cakes)

- egg white foam is “folded” into flour mixture to add volume to batter

106
Q

Commercial Additives

A

Dough conditioner

  • oxidizing agent
  • reducing agent (encourage gluten formation)
  • emulsifying agent (if fat in recipe)

Aging or maturing agent

Antioxidant

107
Q

Bread

A
  • Flour
  • Water
  • Yeast
  • Salt
  • Sugar
  • Optional: fat and/or eggs
108
Q

Yeast Bread

A
  • leavened by microorganism production of CO2
  • Bagels (boiled to gelatinize starch)
    Raised Donuts
  • sugar competes with protein for water to lessen gluten development
109
Q

Characteristics of good quality bread

A
  • symmetrical
  • evenly browned
  • light
  • Tender
  • Fine, even moist crumb
110
Q

Flour mixture terms definition

A
  • Knead: to mix, using wooden spoon, wire whisk, electric mixer
  • Proof: incubation time required for yeast to produce CO2 (fermentation)
    - “to let the dough rise”
    - requires controlled temperatures (yeast is sensitive to temperature extremes)
111
Q

Straight Dough Method

A
  1. mix all ingredients together
  2. knead to develop gluten
  3. Proof (to ferment)
    - first rising
  4. Punch down (to redistribute sugars, yeast, and gluten & allows excess gas to escape)
  5. Second proof
  6. Punch Down
  7. Shape and Proof third time in loaf or other form
112
Q

Sponge method

A
  1. Combine yeast, water, and 1/3 of flour to create a foamy mixture
  2. Add remaining ingredients and continue with kneading and proofing as in straight dough method
113
Q

Quick breads

A

Leavened predominantly by baking powder

  • Muffins
    - prepared from batter
    - minimal gluten development
  • Biscuits
    - prepared from dough
    - Fat is cut into the dry ingredients in the finished product
114
Q

Muffin method

A
  1. Sift the dry ingredients together
  2. In a separate bowl, combine the moist ingredients
  3. Stir the dry and moist ingredients together with only a few strokes, until the dry ingredients are just moistened but still lumpy
115
Q

quality muffin

A
  • evenly browned, not shiny
  • rough surface
    - well rounded top, not peaked
  • fine even texture
    • free of tunnels
116
Q

Biscuit

A
  • fat is cut into all dry ingredients using a pastry knife or two table knives held in opposite hands criss-crossing the bowl into pea-sized balls
  • the fat-flour mixture is mealy
  • liquid added last to moisten only
117
Q

quality biscuit

A
  • evenly shaped
  • straight sides
  • evenly browned
  • double the thickness of rolled dough
  • Flakey (crumb can be pulled off in sheets)
  • Tender
  • Free of spots
118
Q

Biscuit method (steps)

A
  1. sift dry ingredients
  2. add fat, blend by “cutting”
  3. Add liquid
    - blend until like coarse meal
  4. knead lightly ~10 times
  5. roll from center to outer edge
  6. Cut
119
Q

Pancakes and Waffles- Pour Batter

A
  • Modification of muffin method
  • Characteristics–light, tender, free from tunnels, and evenly browned
  • If heavy or tough–too much gluten development
  • Heated grill, pan, or waffle iron
120
Q

Conventional Cake method

A

Conventional (creaming) method

  • method most frequently used for mixing cake ingredients
  • produces a fine-grained, velvety texture
  • 3 basic steps:
    1. creaming
    2. egg incorporation
    3. alternate addition of the dry and moist ingredients
121
Q

In conventional cake method- don’t over-stir because

A

it creates a viscous mass that may not be able to rise during baking, and the texture will tend to be fine but compact or lower in volume, full of tunnels, and have a peaked instead of a rounded top

122
Q

In conventional cake method- don’t under-stir because

A

it results in a low-volume cake from an uneven distribution of baking powder or soda or an incorporation of air into the foam; texture tends to contain large pores, have a crumbly grain, and brown excessively

123
Q

Conventional Sponge method

A
  1. separate egg whites
  2. beat egg whites into a foam
  3. mix dry ingredients and fold into foam to produce angel food cake
124
Q

Sponge cake

A

similar to creaming method, but some sugar is mixed with beaten egg or egg white, folding the foam into the batter

125
Q

Shiny metal pans

A
  • reflects heat, increases time
  • produces a coarse crumb, lower volume
  • used for cakes, cookies
126
Q

Dull metal pans

A
  • absorbs heat
  • increases browning
  • used for pies, bread
127
Q

glass pans

A
  • requires oven temperature reduction of 25 degrees F
128
Q

Cast iron pan

A
  • heat slowly, retain high temperature for longer time, heat evenly
  • results in thick-crusted product
129
Q

Pan shapes

A
  • round pans: more even browning
  • deep pans: require lower temperature and longer time
  • Fill no more than half full to allow for expansion
  • greater volume is achieved if only the bottom of the pan is greased
    • dry pan sides provide climbing surface for batter or dough
130
Q

Silicone bakeware

A
  • non-stick
  • poor conductor
  • can withstand heat up to 500 degree F
  • Flexible material
131
Q

Pan material

A 
good conductors: 
- aluminum
- copper/stainless steel combinations
- Tin
Poor conductors
- stainless steel
- glass/ceramic
132
Q

Baking time/temperature

A
  • optimum temp dependent upon pan
    If temperature is too high–crust forms before gases expand–cracked product with flow of uncooked batter from the center
133
Q

Winter wheat

A
  • hard wheat–bread flour
  • planted in fall, germinates before frost sending out root structure to prevent erosion during winter
  • high protein content (glutenin and gliadin)
134
Q

Spring Wheat

A
  • Soft wheat–cake flour
  • planted in spring, harvested in fall
  • low protein content
135
Q

Breakfast cereals

A
  • arose during a vegetarian movement about a hundred years ago
  • ~75% consumed in the ready-to-eat form
  • shapes vary, dependent upon method of preparation
    - O’s
    - Flakes
    - Shredded
    - Puffed
136
Q

Couscous/Groats

A

Couscous: refined wheat in a granular paste
Groats: Whole wheat kernels which are not milled

137
Q

Bulgur/Farina/Farro

A

Bulgur: Cracked wheat partially cooked
Farina: Granulated endosperm, fine texture
Farro: ancestor of modern wheat, AKA spelt

138
Q

Cracked wheat/rolled wheat

A

Cracked wheat: wheat berries ground into smaller pieces

Rolled wheat: flattened berries between heated rollers; process similar to rolled wheats

139
Q

Pasta

A
  • made from semolina
  • specific recipe of sough for specific shape
  • Prepared using moist heat to gelatinize the starch and denature the protein
  • double in quantity when cooked
140
Q

Corn

A

one of the most versatile cereals, sued in flour mixtures, processed foods, and as a cooked vegetable

  • cornmeal
  • cornstarch
  • hominy
  • grits
141
Q

Corn syrup

A
  • viscous sweetener
  • domestic product
  • high in fructose, glucose and other sweeteners
142
Q

Popcorn

A
  • unique variety of corn, 14% moisture

- heating vaporizes water–kernel bursts

143
Q

corn oil

A
  • extracted from germ of corn kernel

- Omega-6-polyunsaturated fat

144
Q

Rice

A
  • half of the world’s population relies on rice as the staple grain
145
Q

Brown rice

A
  • whole grain (bran, endosperm, germ)

- takes ~1 hour

146
Q

Polished rice

A
  • milled and polished
  • white powdery surface (premix) added to enrich (B complex vitamins)
  • proper cooking preserves vitamins
  • Bring 2 cups water to boil, reduce heat,, add 1 cup rice, simmer, covered until all water is absorbed–yields 3 cups cooked rice
147
Q

Short rice

A

arborio rice

148
Q

medium rice

A

glutinous rice

149
Q

Long

A

Jasmine, Basmati

150
Q

Converted or parboiled rice (long grain)

A
  • partialli cooked under pressure to force premix into grain

- common in food-service establishments

151
Q

Instant Rice

A
  • totally cooked and dehydrated

- used in instant mixes, just added water

152
Q

Arborio rice

A

Italian variety used in making risotto (short grain)

153
Q

Basmati rice

A

extra long grain commonly used in india

154
Q

Jasmine rice

A

Long grain from Thailand

- very fragrant, more delicate, floral flavor

155
Q

Wild rice

A
  • wild rice is not rice, but rather a reed-like water plant
  • Harvested in great lakes region and in canada
  • produced in minnesota and wisconsin by a native american group granted the legal ability to grow and level
  • Never served alone, mixed with other ingredients in a recipe
    - mixed with dried fruits, mushrooms, or citrus
156
Q

Oatmeal

A

Heart Healthy Food

  • active agent beta glucan, a soluble fiber (dissolvable in water) in oats
  • Consumed within a lowered fat diet, moderately reduces serum cholesterol
157
Q

oats

A
  • only whole grain available
  • pericarp, hull, husk–in milling hull and husk are partially removed (known as groats)
  • groats flattened between heated rollers are ROLLED OATS
  • quick-cooking oats: cut before rolling
  • Regular or old-fashioned oats: rolled without cutting
  • Instant oats: rolled extremely thin
158
Q

Barley

A

Hulled barley: enclosed by a tough hull that is removed
Pearled Barley: bran, germ, and part of endosperm is removed
Malt: sprouted barley dried to stop growth
- enzymes present convert starch to sugars (maltose)
- used in alcoholic beverages

159
Q

rarer types of grain

A
  • millet (grown in Africa)
  • Sorghum (cereal grain eaten as porridge)
  • rye (contains gluten, used to make breads, crackers)
  • Triticale (crossed wheat with rye)
  • amaranth (high-protein, gluten-free)
  • Kamut (ancient grain w/rich, buttery texture)
  • Quinoa (good source of plant protein)

Intro to Foods and Nutrition (3 decks)

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