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Cereal Science > Exam 4 > Flashcards

Exam 4 Flashcards

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1
Q

Food vs Feed difference

A

Psychological
Both are:
nutritious, safe, palatable to the consumer

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2
Q

Why is feed ground instead of just cracker

A

To improve feed efficiency (wt gain per feed consumed)
reduce transport loss
increase storage space efficiency

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3
Q

Methods of grinding grain for feed and the form of the feed in each method

A

Roller mill when fed as mash

Hammermill when fed as pellets

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4
Q

Roller milll process

A

steam if going to crimp
dry mill
crimp (same as bumped)

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5
Q

Hammer mill description and product

A

Blunt force against screen (hammer doing most of work)

fine particle size

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6
Q

Grinding disadvantages

A

dusty product (health concerns, trucking losses)
segregation of additives
Low bulk density (takes up alot of space to store/transport)

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7
Q

Pelleting process

A

Grains (and other minerals, vit, enzymes) mixed with steam
flows into pelleting chamber
compressed into a die
pellet drops out and is cooled (size/shape vary based on animal)
screened for size (anything not right gets re-extruded)

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8
Q

Pelleting advantages

A

improved handling
improved feed efficiencies (partially gelatinized the starch, denatured proteins, more homogenous mix)
less loss

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9
Q

Aquatic feeds are ___ if it is a floating or slow sinking feed

A

extruded

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10
Q

Aquatic feeds are ___ if it is a feed that sinks quickly

A

pelleted

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11
Q

Aquatic feeds

  • protein levels
  • ingredients
A

high protein level

up to 50 diff ingredients that must be equally distributed in the pellet

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12
Q

Pet food processing options

A

Dry expanded - pellets or extruded
semi-moist= extruded (no expansion)
soft expanded = water added in extruder, extruded
Snacks and treats = baked or extruded

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13
Q

Rheology definition

A

study of how materials deform, flow, or fail when force is applied
-complex systems

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14
Q

Viscous flow

A

material will flow under stress but not recover immediately (honey)

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15
Q

Newtonian Viscosity

A

Ideal viscosity, is not affected by shear rate

just water

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16
Q

Non-Newtonian Viscosity

  • definition
  • challenge
A

Shear rate and time affect viscosity (real-life)
-viscosity decreases with increased shear
(stir something faster and it gets thinner)
-must measure shear at diff points to get diff viscosity readings (challenge)

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17
Q

Elasticity

definition and bonding

A

Material will deform but returns to its original size and shape instantaneously when the force is released.
(highly cross-linked, large molecular wt- rubber band)

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18
Q

Viscoelastic (definition and bonding

A

Viscous but elastic.

Cross connected with non-covalent bonds that are constantly bonding and breaking. Does not return to original shape.

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19
Q

Deformation

A

alter the shape by pressure or stress

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20
Q

stress

A

force exerted on the material

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21
Q

strain

A

resistance to stress

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22
Q

Moldulus

A

Mathematical interpretation of stiffness

-stiff substance doesn’t move when you push on it

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23
Q

Storage moldulus

A

measure of energy stored
E prime = tension or compression
G prime= sheering or twisting motions

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24
Q

Loss modulus

A

Measure of energy lost as heat
E double prime = tension compression
G double prime= sheering twisting

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25
Q

It is impossible to define stress on dough because

A

dough’s constantly changing shape and pressure points

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26
Q

Traditional instruments for measuring dough rheology during mixing

A

Farinograph and mixograph

-not true rheological but still widely used

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27
Q

Farinograph looks at

A

protein characteristics of the flour. How much water to get to 500 consistency (page 3 rheology)
dough characterisitcs in unchanging conditions
-not a true rheological test

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28
Q

Alveograph looks at and procedure

A 
-Measure of extensibility and dough strength
Biaxial extension (two directional stretching of dough)
Blow a bubble till it pops
-not a true rheological test
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29
Q

Extensograph

A

Measure time related changes and changes with ingredients

  • dough shaped in a cylinder then stretched
  • not a true rheological test
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30
Q

Rheology: Traditional instruments used post-mixing

A

Alveograph and extensograph (involves stretching the dough)

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31
Q

Dough physical chemistry instrumentaiton

A

lubricated uniaxial compression
-dynamic rheological testing
considered to be the best indication of what is happening with the dough

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32
Q

Batter traditional instrumentaiton

A

Amylopgraph and RVA

flow viscometers

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33
Q

Batter physical chemistry instrumentation

A

Oscillatory probe rhometers
rotation viscometers
(stirring resistance)

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34
Q

Bread ingredients

A 
Flour
Water
Yeast
Salt
Many optional (nonessential) ingredients
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35
Q

Flour parameters for bread making (protein, type)

A

Hard wheat
8-12% protein
some damaged starch as indirect CHO source for yeast and to increase water absorption

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36
Q

Arbinoxylans in flour

A

absorb huge amount of water

-this is why we can have 100% rye bread, high ARBXL hold dough together

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37
Q

Flour protein role in bread making

A

gluten matrix

  • structure
  • air nuclei
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38
Q

Starch role in bread making

A

Gelatinzation

  • takes up water (from other components=drying)
  • contributes to setting the structure
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39
Q

Water role in bread making

A

1=plasticization of gluten and starch

Solvent
metabolism support of yeast
controls feel of dough

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40
Q

water characteristics affecting bread making

A

amount (too much = sticky, too little = no ferment, no gluten formation, crumbling)
Hardness (soft water= soft dough, hard = stiff product)
mineral content

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41
Q

Yeast role in bread making

A 
CO2 production (leavening)
changes in dough rheology
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42
Q

Salt role in bread making

A 
Flavor enhancer
Rheological effect (strengthens protein matrix which improves gas retention and extension)
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43
Q

Sugar (nonessential) role in bread making

A

Fermentable CHOS
Darker crust color
sweetnes

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44
Q

Vital Wheat Gluten (nonessential) role in bread making

A

Increase absorption and hydrate proteins
increased volume
increase processing tolerance

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45
Q

Alpha-amylase (nonessential) role in bread making

A

Fermentable CHOS from malted barely

slows post-bake firming = softer breads

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46
Q

Enzymes added (nonessential) role in bread making

A

Xylanases, Lipases, Oxidases
dough strengtheners
trying to replace chemicals with enzymes

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47
Q

Fats or oils (shortening)

(nonessential) role in bread making

A

Increased tenderness
increased loaf volume
reduced firming rate - longer shelf life

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48
Q

Mineral yeast food

(nonessential) role in bread making

A

Nitrogen to support metabolism

co-factors for yeast enzymes

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49
Q

Oxidants

(nonessential) role in bread making

A

Improve loaf volume and crumb grain

not needed when grain is allowed to naturally age

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50
Q

Reducing agents
(nonessential) role in bread making
chemical process

A

Reduce mixing time
decrease dough elasticity (for doughs that give too much snap back like pizza dough)

work by reducing protein size which makes them less tightly linked, allowing them to hydrate and develop much faster

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51
Q

Sufactants / Emulsifiers

(nonessential) role in bread making

A 
Dough stabilizers (strengtheners)
crumb softeners
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52
Q 
Mold Inhibitors 
(nonessential) role in bread making
A

Minimize mold growth, usually by reducing pH

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53
Q

Non-Fat Dry Milk

(nonessential) role in bread making

A

Functions as yeast food (nitrogen, and yeast co-factors)

high in essential amino acid lysine

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54
Q 
Milk Replacement
(nonessential) role in bread making
A

Cheap milk alternative

better processing tolerance

55
Q

Sponge-dough (water content)

A

more water than a straight dough per weight flour

56
Q

Types of industrial production methods for bread dough

A

straight dough= oldest
sponge dough = North America
Short-time = UK

57
Q

Straight dough bread process and

Is it used commercially why/why not?

A 
Mix ingredients to "optimum"
ferment and punch 
divide and round
proof
mould
pan
proof
bake

Not common commerically because chew texture and flavor isn’t as good. Hard to do on a large scale

58
Q

Sponge dough process steps

\

A 
Mix sponge with part ingredients (to a loose/weak dough)
Ferment longer, NO punching
Mix rest of ingredients
short rest (floor time)
THEN SAME AS STRAIGHT DOUGH
divide and round
intermediate proof
mould
pan
proof
bake
59
Q

why is sponge dough used commercially

A

More tolerant to process variations,

final product is softer, sweeter, and has more ferment flavor than straight dough

60
Q

Goal of dough mixing

A

Gluten development
By hydrating proteins so they interact to form gluten network

Incorporate air
nuclie/ nucleation sites. Other gases in the air dissolve into the water in the dough, Nitrogen remains as a gas and fills the bubble.

61
Q

Why overmixing is an issue

A

Dough becomes very sticky and extensible, would be a problem on a commercial scale

62
Q

Fermentation in dough

  • goal
  • results in
A

Gas production
Yeast fermenting CHOs to CO2, ethanol, and others
CO2 diffuses into N bubble and enlarges the nuclei. Gluten network expands with the pressure and grows more highly cross-linked/stronger.

63
Q

Yeast can ferment these CHOs

A

Glucose, sucrose, dextrose, fructose

64
Q

Purpose of the punch during fermentation

A

subdivides the gas cells

redistribute sugars so they are closer to the yeasts

65
Q

The most critical part of fermentation in the industry process is

A

The first 45-60min

Requires best environment (temp and fermentable CHos available)

66
Q

Proofing -purpose

A

continued fermentation
restricted by the pan
greatly increases volume (final leavening)

67
Q

In baking, most heat comes from

A

the pan, there is a gradient within the dough

68
Q

Baking - oven spring

A

Increase in volume in the oven due to gases becoming less soluable (in liquid) as the temp rises, so they diffuse back into the nuclei as gas for additional expansion. Yeast also increases activity until its so hot it dies

69
Q

Gluten has to be strong enough to _____ but not too strong to _____

A

allow expansion

inhibit exansion

70
Q

Processes/changes that happen during baking

A 
Heating
gas production (oven spring)
crust formation
becomes gas continuous
browning
cooling
71
Q

Crust formation in baking is due to

A

dehydration and evaporative cooling (not starch gelatinization)

72
Q

Why does bread become gas conitinuous in baking

A

starch gelatinizes (pulls water from proteins) and proteins denature and harden in a highly cross linked state.

73
Q

Maillard browning

A

reducing sugars reacting with amino acids

74
Q

Role of gluten proteins in mixing

A

hydrate and develop during mixing

  • entraps air
  • impacted by reducing or oxidizing agents

Glutenins corss linking and glidens are hydrating. When the two interact, we get a viscoelastic dough

75
Q

Role of gluten proteins in fermentation

A

slows gas diffusion until the gluten network ruptures

76
Q

Role of gluten proteins in make-up

A

align and strengthen dough (hold shape in mold and sheeting)

77
Q

Role of gluten proteins in the oven

A

Denature in the oven so the network can rupture and become gas continuous

78
Q

Water extractable arabinoxylans do what to the dough

A

increase viscosity and increase water uptake

so viscous it can entrap air and form rye bread

79
Q

Lipids role in bread making

A

Polar lipids stabilize the nuceli gas cells
Interact with enzyme
overall, improve bread volume

80
Q

Crust changes during staling

A

Toughens
Loses crispness (changes from glassy to rubbery state)
mainly water migration from the crumb

81
Q

Crumb changes in staling

A

Becomes crumbly, harsh, and dry
loses flavor
loses moisture
usually blamed on starch retrogradation = firming but that is not that simple bc we can reheat the bread to refresh the texture

82
Q

Amylose retrogradation is completed during

A

cooling

83
Q

Amylopectin retrogration plays a major role in

A

changes over time by organizing with itself, amylose, with protein, etc

84
Q

Whole grain bread consists of what parts of the kernel

A

All the pieces present in ration from nature, not the hull

85
Q

Pseudo-cereals

A

Seed is predominately starch

Buckwheat, quinoa, amaranth

86
Q

Wheat bread composition

A

mixture of refined and whole wheat flours

87
Q

Multi-grain bread composition

A

Composed of 3 grains, but may be refined flour

88
Q

Rye bread composotion

A

up to 100% rye due to high levels of arbinoxylans that allow for gas retention and viscosity

89
Q

Sour-dough bread process variation

A

Yeast produce gas & bacteria produce acid

Less yeast present, so have a long ferment

90
Q

Sweet dough def

A

HIgh levels of sugar (10% by wt) use more yeast bc there is a slower fermentation

91
Q

Frozen dough

A

Short or no fermentation
Must control temp variation during transport and storage to protect yeast and gluten (proteins lose water and it doesn’t go back where it came from)

92
Q

Gluten - free bread

A

No wheat, rye, tricale, barely, maybe oats
-All contain the same amino acid sequence that causes an allergic reaction
No gluten so very hard to do

93
Q

Four essential ingredients of yeast leavened bread

A

Flour
water
yeast
salt

94
Q

Chemical leavener are generally used with ___ flour

A

soft flour as we usually are making cakes, cookies, crakers

95
Q

Chemically -leavened product ingredients

A 
Soft wheat flour
chemically released leavening gases
water
salt
sugars
fat
96
Q

Four means of leavening

A

Chemical
biochemical= yeast & bacteria
physical = water flashing off as steam
mechanical = air incorporation

97
Q

Baking powder formulation

A

Based (sodium bicarbonate)
1 or more food-grade acids
filler (usually starch)

98
Q

double acting baking powder

A

Fast and slow acting (one or more of each rate)

99
Q

acid rate of reaction

A

measure of speed of reactivity of leavening acids (amount of CO2 released during mixing)
how quickly the acid dissolves and reacts with the soda

100
Q

Fast acid rate of reaction products

A

All organic acids (tartaric acid/ cream of tartar)
MCP
AMCP (delayed fast, or gradual)

101
Q

Acid rate of reaction slow

A

SAPP- sodium acid phosphate
SALP- banned bc Al toxicity
SAS (goes off at higher temp than SALP and sulfate weakens dough structure slightly)
GDL

102
Q

Acid rate of reaction totally triggered by heat

A

DMP (replacing SALP bc no sodium)

DCPD (happens in the oven, too late for stand alone leavening, so used for pH control)

103
Q

Sulfate effect on crumb - chemical leaveners

A

courses cell structure, thicker cell walls

decreases elasticity

104
Q

Ca ions effect on the crumb - chemical leaveners

A

Finer grain crumb, thinner cell walls

imparts resiliency to the texture of foods

105
Q

Neutralizing value def and purpose

A

Measure of available acidity / CO2 releasing power.

How to determine the correct usage level of leavening acid. Wt of soda neutralized by 100 parts leavening acid

106
Q

Ammonium bicarbonate useage

A

Potential leavener for very porous products. Pores allow gas to escape with ammonia gas

107
Q

Cookie/Sweet buscuit general formulation

A 
Soft wheat flour
high sugar
high fat
low water
individually baked
108
Q

HIgh lipid and high sugar ___ gluten development

A

inhibits

109
Q

Cookie rotary mold process overview

A

Low water
cohesive with pressure
no change in size or shape as baked (oreo)
no leavening

110
Q

Cookie wire cut process overview

A

High sugar, high fat
extruded and cut
spread during baking
co-extruded = variation (fig bar)

111
Q

Wire cut cookies

-how is air trapped in mixing

A

solid sugar granulaes cut into the fat which traps the air

-slow gluten hydration

112
Q

Wire cut cookies

-spreading because

A

decrease in viscosity due to:
fat melts
sugar melts
leavening gases released

113
Q

Wire cut cookies

-stop spreading when

A

protein pass through the glass transition to set the strucutre
(little if any starch gelatinzation)

114
Q

Sugar Wafers process

A

No sugar, very bland flavor
Want very low viscosity and no aggolmeration (clogged machinery)
baked between plates

115
Q

Cookie quality end goals

A

size and shape
texture
visual texture

116
Q

Crackers general formulaion

A 
Low sugar
moderate fat
low water
chemical, biological, and/or physical leavening
sheeted and often laminated
117
Q

Saltine process steps

A

sponge and dough fermentation (yeast and bacteria fermentation)
sheeted (some gluten develop. maybe cross-sheeting)
and laminated
docked
baked

118
Q

cross-sheeting

A

develop gluten strength at 90 degree angles for more uniform shrinkage

119
Q

Docking

A

punching holes through dough to tie layers together

120
Q

Lamination

A

multiple sheets are stacked ontop of eachother and then rolled to final thickness

121
Q

Saltines conveyor belt during baking

A

mesh to allow even evaporation

prevents checking

122
Q

Snack crackers processing

A

straight dough
Tunnel oven, mesh conveyor
sprayed with an oil as it leaves the oven to coat the surface to prevent moisture uptake, and add flavor

wide varieties of products available

123
Q

Backing power buscuit

A

chemically leavened bread but higher fat (don’t want even distribution of fat)
mix, sheet, cut, bake
refridgerated dough is popular

124
Q

How does refrigerated baking power biscuit dough work

A

Made under cooled conditions and put in tubes. elevate temp slightly to allow SAAP to proof and seal the tube.
when opened rapid expansion and then secondary slower SAAP is leave and will leaven in the oven.

125
Q

Cake ingredients

A

HIgh fat
high sugar
high water (for starch gelatinization which is different than the other chem. leavened products)
Aerated structure (mixing is critical to trap it)

126
Q

specific gravity

A

weight of a volume of batter to weight of volume of water.

more air= more specific gravity

127
Q

Structure of cakes is set in baking because of

A

gelatinization
egg protein denaturation/ coagulation
not gluten proteins

128
Q

Low-ratio cakes

A

less sucrose than flour by weight

will gelatinze and set structure at a lower temp

129
Q

High-ratio cakes

ingredients and their functions

A 
More sucrose than flour
chlorinated flour (to increase swelling and maintain viscosity as sugars melt)
egg proteins (structure)
shortening (trap the air)
emulsifers (increase batter viscosity)
130
Q

High ratio cakes

multi-stage mixing -def and advantages

A

creaming fat and sugar to trap the air
then add liquid and other flour in separate steps.

More tolerant to process variations, fine cell structure ad stable viscosity over time

131
Q

High ratio cakes

single-stage mixing def, disadvantages

A

cake mix
a way of grindining shortening to coat flour
not tolerant to floor time

132
Q

Angel food cakes

A

protein foam stabilized by sugar

little flour added at end to dehydrate foam and set structure

133
Q

pound cakes

A

1lb flour, butter eggs, sugar

starch is gelatinized

134
Q

Acids in baking soda determine

A

timing of leavening

finished texture

Cereal Science (4 decks)

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