Exam 3- the rest

Question 1

Alimentary paste

Answer 1

Edible paste

Question 2

pasta is ___ and noodles are___

Answer 2

extruded

sheeted and cut

Question 3

Pasta is made from

Answer 3

Semonlina (durum wheat, course endosperm chunks)

Bright yellow color = good quality semonline with large endo. chunks High in Caretnoid pigment

Question 4

Ideal pasta uncooked characteristics

Answer 4

mechanically strong
smooth and transulcent appearance
uniform golden color
low in lipoxygenases (bleaches carotenoids)

Question 5

Ideal pasta cooked characteristics

Answer 5

Maintains shape without breaking
firm texture - al dente
resists over cooking
not sticky = minimal loss of starch to cooking water

Question 6

Farina

Answer 6

From hard wheats, makes terrible pasta bc
creamy color
high in lipoxygenase
mushy texture

Question 7

Pasta mixing step and goal

Answer 7

Semonlina and a little water to produce a stiff dough
uniform particle size = uniform hydration = key

stop when getting allogeratates of 1in balls
remove oxygen to remove air bubbles in pasta dough

Question 8

Checking in pasta

Answer 8

weak points

Question 9

remove oxygen in pasta mixing to

Answer 9

pull oxygen and Co2 out of the water

remove air bubbles that cause checking

Question 10

Pasta extrusion

Answer 10

Allogerates force through an extrusion barrle under pressure and shear. Smooth homogoneous dough pulled out the die to create final shape
-cool water being run through to keep temp down

Question 11

Pasta drying options

Answer 11

fan
case hardening (outer surface dried fast to keep shape)
sweating (warm humid rest to allow moisture to equilibrate
Slow dry - no checking

Question 12

If pasta drying is too slow

Answer 12

stretching
cooking not uniform
mold growth

Question 13

if pasta drying is too fast

Answer 13

Checking

Question 14

Noodles are made from

Answer 14

Hard wheat flour
Contains salts
slightly more water than pasta
Can contain eggs

Formed by sheeting and cutting a dough

Question 15

Noodles - hard flour characteristics we want

Answer 15

• low extraction
• high protein for smooth texture during sheeting
• starch
• low enzyme activity to slow breakdown

Question 16

Noodle processing steps

Answer 16

Flour plus water
mix to agglomerate
rest 10-15min
multiple sheeting rolls
roll cutting (slotted rolls)
finishing (steaming, drying, frying)

Question 17

Noodle finishing options

Answer 17

Fresh
Wet
Dry
Instant fired (very porous pulls water out and fat in)
steam and dry (low cal alternative to fried)

Question 18

Cooked noodle quality

Answer 18

Elasticity
smoothness
cooking loss
color (darkening)

Question 19

Ready to eat cereal characteristics

Answer 19

Simple forumations
consumed without further cooking
dry
low density 
generally crisp in texture

Question 20

Puffing done by

Answer 20

Keep one constant and change the other
iso pressure / temp varient oven
iso temp / pressure varient gun

Question 21

Corn flake starting material

Answer 21

one flake = one grit

Question 22

corn flake drying

Answer 22

case hardening so they don’t stick together

tempering - equiliberate moisture

Question 23

Flaking - corn flakes

Answer 23

smooth rolls turning at same speed with lots of pressure

Question 24

Toasting goals - corn flakes

Answer 24

high temp, short time
Toast= color, and flavor
blister - texture
dry - texture and storage
*product stable moisture content here

Question 25

Corn flakes cooled by

Answer 25

gentle air flow, also aspirates small pieces off

Question 26

Corn flake coatings

Answer 26

Sugar in glass transition - forms water barrier around each flake slows sogginess in the bowl

Question 27

Corn flake packaging

Answer 27

moisture barrier, don’t want to lose crispness to glass transition

Question 28

Wheat flake processing

Answer 28

wheat kernels steamed to drive water into bran
‘bump’ - rolls set to squeeze not crunch, splits pericarp to increase ability to take up water
pressure cook (break up lumps after)
dry
plasticize for smooth uniform kernel perimeter
flaked thinner than corn flakes
toasted

Question 29

shreds packaging

Answer 29

must be breathable to allow rancid odors to escape

Question 30

Granules -grape nuts

Answer 30

dense hard loaf
shredded or chopped
dried

Question 31

puffing is

Answer 31

water vaporizing inside the product

Question 32

gun puffing

Answer 32

pressure puffing with dough extruded to shape, or pearled wheat

Question 33

Extrusion cooking

Answer 33

wide variety of flours and other ingredients incorperated
many shapes and textures formed
generally needs drying after exiting the die
continuous process

Question 34

Extrusion cooking zones

Answer 34

Feed zone - compresses feed stock
transition zone - melts feed stock through glass transition
Melting zone - temp and pressure increase dramatically sheer rate increases rapidly
Die - shapes the product

Question 35

Snack food definition

Answer 35

Grazing, on the go food, quick and satisfying

Question 36

Popping mechanism of popcorn

Answer 36

moisture vaporization in the kernel (strong pericarp in maize vs other grains)
steam expands the endosperm
starch gelatinized cooling sets the structure

Question 37

Vitreousness and degree of expansion pop corn

Answer 37

vitreousness key for exploding bc there is no where for the water to expand so it blows open

Question 38

Second gen expansion

Answer 38

occurs as it exists the extruder

corn curns

Question 39

Third gen expansion

Answer 39

come through extruder small and then are expanded in microwave or further process

Question 40

Masa processing

Answer 40

Cook in basic pH to loosen pericarp for removal in washing
cool/steep - low temp cooking
washing - removes some of alkalinity for color and taste
resulting product called nixtamal
Nixtamal ground to produce dough called masa
Dry = masa flour
Press and bake for a tortilla
Extrude = corn chips

Question 41

Pretzel processing

Answer 41

Lean stiff dough
short fermentation and shaping
lye bath/shower forms hard glassy red surface gelatinazing the outer layer of starch
Slated
Baked

Question 42

Lye forms what with O2

Answer 42

common baking soda

Question 43

lean dough

Answer 43

Low sugar low fat

Question 44

stiff dough

Answer 44

low water