examen 2 Flashcards
what are carbohydrates
sugars, starches and fibers of food
where are carbohydrates found?
mostly in plants (made during photosynthesis) and milk (lactose)
types of carbohydrates?
monosaccharides, disaccharides and polisaccharides
what are monosaccharides
hexoses (6), and pentose (5) simplest sugars
3 main monosaccharides?
glucose, fructose, galactose
2 main pentoses?
ribose and arabinose
glucose characteristics?
- most common
- absorbed and stored
-gives color and texture (sara lee)
fructose characteristics?
- sweetess
- most soluble
- found in fruits and honey
3 main disaccharides?
sucrose, lactose, maltose
how are polysaccharides divided?
digestible and undigestibles
what are the digestibles polisaccharides?
starchs and glycogen
what are the undigestible polisaccharides?
fibers
what are the two main starches?
amylose and amylopectin
main fibers
cellulose
hemicellulose
pectin
gums
inulin
sweetners functions?
-provide sweetness
-solubility
-crystalization
-browning
-caramelization
-moisture absorption
-fermentation
-preservation
-leavening
natural sweetners are most extracted from..?
- sugar canes
-sugar beets
-maple trees - corn
how are sugar groups classified?
by chemical structures
three sugar classifications?
- sugars
-syrup - sugar alcohos
what are saccharides?
sugars
sucrose is made of?
fructores and glucose
ketchup, canned fruits and coffee creamers sugar %?
29%, 18% and 69%
sucrose (table sugar) is derived from?
sugar canes or sugar beets
raw sugar
extracted from sugar cane juice WITHOUTH any further refining
what is the main sugar eaten in usa?
sucrose, 60%
raw sugar contaminants?
soil
insect parts
yeats
molds
waxes
lint
turbinado sugar
amber-colored raw sugar thats been CENTRIFUGED and PURIFIED with steam
white sugar
REFINED raw sugar by watching and filtering until clear then BOILED for crystalization
powdered sugar (icing sugar)
pulverization of white sugar, ultrafine (10x)
inverted sugar
HYDROLISIS of sucrose to glucose and fructose
fruit sugar
VERY UNIFORMED FINE granulated sucrose
ej: gelatin, puddins
bakers special
FINEST GRANULATED SUGAR for baking
sanding sugar
larged granulated sugar (SPRINKLES)
liquid sugar
highly purified sugar solution (canned and frozen foods)
brown sugar
ADDED molasses syrup to WHITE sugar
moscovado sugar
barbado sugar, softer fine darker brown sugar
lactose
(glu + gal)
least sweet disaccharide
how is lactose obtained?
by extracting it from whey (suero de leche)
what sugar CANNOT be fermented
lactose
maltose
(glu + glu)
flavoring and coloring agent for beer
BUILDING BLOCKS OF CARBS?
glucose
usage of glucose?
food companies
enhances crust color and texture
dry mixes
dextrose
glucose for hospitals
fructose
fruit sugar
part of HFCS (42-55%)
what is a bad sugar sustitued?
fructose (sticky)
how syrups vary?
viscosity, carbs concentration, flavor and price
types of syrups?
corn syrup
honey
maple syrup
HFCS
molasses
invert sugar
viscous liquids cotaining 75% sugars and 25% water
corn syrup
corn syrup functions
sweetners, tickners and humectants
HFCS
high glucose molecules are converted to fructose
do not produce crystals
Honey
sucrose hydrolisis
honey ratio
40% fruc
35% glu
2% sucr
,olasses
repeated boiling of sugar cane juicesor beets
dark and bitter
maple syrup
extracted from maple trees, boilked to smooth syrup
agave syrup
(fru +glu)
sweeter than sugar
invert sugar syrup
hydrolisis of sucrose to EQUAL parts of glu and fruct
Sugar alcohols
polyols. polyalcohol or polyhydric
what sugars are not carbohydrates?
sugar alcohols
what sugar alcohols are approved?
erythritol
isomalt
lactitol
maltitol
mannitol
polyglycitol
sorbitol
xylitol
sugar alcohols characteristics?
lower kcals
cooling sensation
cariostatic (doesnt ferment)
humectant
nonnutritive sweetners
acesulfame-k
aspartame
neotame
stevia glycoside
advantame
luo hanm guo
saccharin
sucralose
acelsufame-k
sweetness: 200
uses:general and gum
ADI: 15 or 25 diet cokes
sunette and sweetone
acelsufame-k
advantame
sweetness: 20,000
uses:general
ADI: 32.8 or 4,90 packs
Aspartame
sweetness: 200
uses:general
ADI: 72 packs or 15 diet cokes
NutraSweet and Equal
aspartame
aspartame side effects
pku (Phenylketonuria)
Luo Han Guo (monk fruit)
sweetness: 230-300
uses:ingredient and sweetner
ADI: /
Neotame
sweetness: 8,00
uses: general
ADI: 18
sacarina
sweetness: 200-700
uses: soft drinks, table sugar
ADI: 8 packs
sweet n low
sacarina
stevia
sweetness: 200-300
uses: sdrinks, cereals, bars
ADI: 9 packs
plantbase
truvia, previa, a sweetleaf
stevia
splenda
sweetness: 600
uses: general
ADI: 23 packs
main function of starch on body
provide energy
common starch sources
wheat, rice and corn
root starches
potatoes, arrowroot and cassava
Largest starch garnules to smallest
potato starch granules
corn
tapioca
rice
function of starch in food products
tickening agent
edible films
dextrose
starch structure
lomg chain of repeated glucose molecules (POLISACCHARIDES)
Linear molecules
amylose
highly branched molecules
amylopectin
which starch structure forms a gel?
amylose
starch gel ratio
25% amylopectin and 75% amylose
most starches are _% amylopectin and _% amylose
75% and 25%
all starches contain some ..?
amylopectin
wax structyures are all ..?
amylopectin
starches with higher level of amylose ..?
tend to gel
starches with higher level of amylopectin..?
are nongelling and still gummy
starch content in potato
21% amylose and 79% amylopectin
starch content in tapioca
17% amylose and 83% amylopectin
starch content in corn
28% amylose and 72% amylopectin
waxy corn starch content
0% amylose and 100% amylopectin
wheat starch content
28% amylose and 72% amylopectin
four main functions of starches
gelatinization
gel formation
retrogradation
dextrinization
what process makes starches increase in volume, viscocity and translucency of the granules when heated in a liquid
gelatinization
what determines to which degree of starch main processes will take place?
the concentration of amylose and amylopectin
what affects the gelatinization?
water
temperature
heating time
stirring
acid
sugar
fat
what conditions are needed for gelatinization?
liquid starch, humidity, heat and stirring
what do all starches CANNOT DO?
gel formation
what need to happen prior gel formation?
gelqatinization
what is gel formation?
fluid starch paste firms into a semi-solid paste (gel)
what happens to HIGH amylopectin starches?
tickens at lower temps
usage of high amylopctin starches?
for pie filling and sauces
who contains large amounts of amylose?
regular corn starch
how does gels with higher amylose look?
opaque
what is retrogradation?
formation of bonds between amylose molecules AS GEL COOLS
step in retrogradation when water comes out?
syneresis
what is dextrinization?
breakdown of starch molecules to smaller sweeter-tasting molecules in the presence of dry heat
intermediaries of dextrinization?
amilodextrines
erytodextrines
aprodextrines
maltodextrines
isomaltose
maltose
glucose
ingredients for tickened sauces?
liquid, tickening agent and seasonings/flavors
type of liquid ingredients for sauces?
white stock FROM CHCKEN
brown stock FROM BEEF
milk FOR BECHAMEL
clarified butter FOR HOLLANDAISE
tomato juice/puree FROM TOMATO SAUCE
roux function
avoids lump formation in sauce
roux process
cooking fat and flour before adding liquid
slurry
to form gel ADD STARCH TO COLD LIQUID
beurre manie
forms paste of butter and flour then add to liquid
thin sauce ratio
FAT: 1 tbsp
FLOUR: 1 tbsp
LIQUID: 1 cup
SALT: 1/4 tsp
PEPPER: dash
medium sauce ratio
FAT: 2 tbsp
FLOUR: 2 tbsp
LIQUID: 2 cup
SALT: 1/4 tsp
PEPPER: dash
thick sauce ratio
FAT: 3 tbsp
FLOUR: 3 tbsp
LIQUID: 3 cup
SALT: 1/4 tsp
PEPPER: dash
very thick sauce ratio
FAT: 4 tbsp
FLOUR: 4 tbsp
LIQUID: 4 cup
SALT: 1/4 tsp
PEPPER: dash
thin sauce example
pumking soup
medium sauce example
nacho cheese
thick sauce example
for sufle
very thick sauce example
for croquetas
storage for dry starches
airtight container in cool dry place
storage for sauce with eggs/dairy products
heat thoroughy
storage for tickened sauces
refrigerator
cereals lacks what aminoacid
lysine
pasta lacks what aminoacid
metionin
caryopsis / grain structrure
husk (outer core)
bran
endosperm
germ
bran
FIBER, minerals, aleurone layer
endosperm
contains all of the grains STARCH
germ
grans/a=embryos FAT, B vitamins, E vitamin
what spoilks a grain?
the germ (FAT)
additives in grain product??
fat-soluble vitamins
b-vitamins and c-vitamins (sprayed after heating process)
BHA
BHT
Uses of cereal grains
Flour
Pasta
Breakfast cereal
alcoholic beverages
Animal feed
Types of grain structures
Extruded (cheerios)
Flaked (frosted flakes)
Granulated
Puffed (rice krispies)
Rolled
Shredded
a cup of cooked cereal, grain or pasta contains
160kcal, 30g carbs, 6 grams of protein, trace of fat and some vitamins and fibers
PRIMARY importance in world
- corn
- rice
- wheat
- barley (cebada)
- sorghum (sorgo)
- millet (mujo)
- oats
- rye (centeno)
whole grains
- whole wheat
- bulgur (cracked wheat)
- oatmeal
- whole cornmeal
- brown rice
- amaranth, buckwheat, millet, quinoa, sorghum, triticale
refined grains
- white flour
- degermed cornmeal
- white bread
- white rice
wheat is enriched with..?
thiamin (B1)
riboflavin (B2)
niacin (B3)
follic acid
iron
rice is enriched with..?
thiamin (B1)
niacin (B3)
follic acid
iron
Cereals WITH gluten
wheat
oats
triticale
barley (cebada
rye (centeno)
wheat is classified by..?
color, species, texture, growing season
what are the 3 main species of wheat in the world?
common, club, durum
Forms of wheat?
wheat berries
rolled wheat
cracked wheat
bulgur
farina / cream wheat
wheat germ
wheat bran
forms of barley
hulled
pot
pearled
flaked
barley grits
malt
oats forms
steel cut-oats
groatss (without husk)
rolled oats (QUICK and INSTANT)
oat bran (fiber)
rye forms
second grain used for bread making
rye characteristics
contains less protein than wheat, DENSED AND BROWNISH
triticale is the combination of..?
hybrid, wheat and rye
what is triticale used for?
in kcal deficient populations, because of its dense caloric content and essential aminoacid (lysin)
common limiting aminoacids in grains?
lysin
which grain produce “sticky dough”
tritucale
what are the gluten free grains?
- amaranth
- buckwheat (not wheat)
- corn
- millet
- rice
- sorghum
- teff
- chia SEED
- quinoa “FRUIT”
grain that can be popped like popcorn
grain that can be popped like popcornamaranth
is amaranth high protein or low protein?
high protein
which gluten free grains are not TRUE grains?
buckwheat, quinoa and chia seeds
what grain has a nut- like flavor?
buckwheat
what gluten free grain is used for pancakes and crepes?
buckwheat
absorbs water, expand and become gel like
chia seeds
what gf cereal provides weight loss and blood glucose control?
chia seeds
corn classification
dent corn
flint corn
popcorn
sweet corn
flour corn
pod corn
grown corn usage in usa
corn on the cob
kernel corn
hominy grits
cornmeal
cornstarch
corn syrup
corn oil
one of the worlds first cultivated grains?
millet (mijo)
pseudo cereal?
quinoa
what grain is higher in aminoacid than wheat?
quinoa
where is the 94% of rice produced?
in asia
how is rice clasified?
- mode of cultivation
- grain length
- texture
enriched rice types
superficial and parboiled (converted)
forms of rice?
- white
- instant
- black (purple / forbidden)
- red
- wild rice ( seeds with rice)
-converted - brown
- glutinous
- specialty (Jasmin, etc)
- rice bran (fiber)
sorghumereal grain of major importance in africa and asia?
sorghum
how is sorghum consumed?
porridge, alcoholic beverages, livestock feed
grain smaller than millet or quinoa?
teff
high protein grains?
teff
amaranth
triticale
what prevents grain eating?
hard outer covering (HUSK / CHAFF)
what is the pro of cooking cereal grains?
- gelatinizes starch
- improves flavor
- softens texture
what determines the doneness of cereal grains when cooked in moist heat?
the absorption method
whats the standing time of cereal grains?
10 - 15 minutes
Pilaf method
suaté in oil and aromatics
bake method
prepare in casserole and baked in sufficient liquid for 20-30 minutes
types of grain storage?
dry
refrigerated
frozen
what garins needs to be stored in refrigerator?
whole or cooked grains in airtight container
what grains can be stored in fridge?
cooked grains onlyw
why can only cooked grains can be stored in fridge?
because grain can break when defrost
Factors Influencing Grain Cooking
- presence of the bran or hull
- pH of water
- tenderness
- amount of water
- heat intensity
- cooking time
from what is pasta made of?
semolina
what is semolina?
flour derived from durum wheat
what makes the durum wheat ideal for pressure of mechanical kneading and manipulation?
protein content
types of pasta?
noodles
asian noodles
whole wheat
high protein
fresh coscous
preparation of pasta
moist heat, al dente 4 quarts of water per pound
how much oz of short pasta?
2 oz or over 1/2 cup
how much oz of long pasta?
2 oz or bunch that is 1/2 meter long
how long can cooked pasta be in fridge?
2 to 3 days, reheat in boiling water for 30 sec
what is flour
fine powder made by grinding endosperm of cereal grain
most common flour?
wheat
what cereals can provide flour?
oats, rye, barley, rice, corn and others
flour cam be made from nonceral sources like..?
soybeans, potatoes, cattails, taro, arrowroot, nuts and veggies/fruits
dry ingredients?
flour
leavening agents
sugars
salt/flavoring
liquid ingredients?
water
milk
fat
eggs
biological yeats..?
yeats produces carbon dioxide gas through fermentation, cause bread to rise
chemical fermentation?
(quick bread) leavened with air, steam, or carbon dioxide from baking powder/soda
what contributes to crumb?
starch
what can happen to stach when baked?
can be broken down to dextrin, malt and glucose
what is gluten?
protein that contributes to firmness of flour mixtures (sugar and fat tenderizing)
what makes the baked products rise?
protein content
what grain forms or has the highest gluten concentration?
gluten
how is gluten formed?
by the combination of gliadin and glutenin
gliadin characteristic?
elastic
glutenin characteristic?
elastic
purpose of gluten?
gases are trapped
gases rise
baked product sets
tender textures
separation from flour
how is gluten formed?
hydration and then kneading (amasado)
what is considered gluten free?
less than 20 ppm
if it is gluten free it cannot contain?
wheat, rye and barley
type of wheat flour?
whole-wheat
graham flour
bread flour
white flour
types of white flour?
semolina
durum
all-purpose
pastry
cake
gluten free flours
tuber-base = potato flour
legume-based= garbanzo bean and soy flour
nut-based= almond meal flour and coconut flour
types of leavening agents?
physical, biological and chemicals
what are physical leaveners?
air and steam
what are biological leaveners?
yeast ande bacteria
what are chemical leaveners?
baking powder, bicarbonate and baking soda
types of physical agents?
mixing
creaming
sifting
whipped egg whites
what does the yeast produce?
co2, ethanol or ethyl alcohol
baking soda is a leavening agents by?
chemically yeilds co2 in the pressence of moisture and an acid
how much baking soda is required for 1 cup of flour?
1/4 teaspoon
baking powder is?
baking soda WITH ADDED ACID
types of baking powder?
fast acting (single-acting)
slow acting (double-acting)
what happens when there is too much leavening?
baked product falls
low volume
coarse texture
what happens when there is too litt;e leavening?
COMPACT heavy baked product
what happens when there is too much flour?
tunnels, drier, tougher crumb
what happens when there is too litt;e flour?
coarse texture, weak structure
how sugar influence on baked products?
volume, moistness, tenderness, color, apperance, caloric content
what happens when it has too much sugar?
may fall
lower volume
coarse grain
gummy tecture
excessive brown crust
what happens when there is too little sugar?
dryness
reduced browning
lower volume
less tenderness
importance of salt in baking?
produces firm dough
improves volume, texture, evennes of cell structure
prolonges shelf life
cntrol yeat grow
what happens when there is little liquid?
dry baked
low volume
stales quickly
what happens when their is too much liquid?
very moist
low volume
whaat can interfer with gluten development?
fat
what helps create a more tender crumb?
fat
what lubricated the dough?
fat
what delays stalimg (rancio / duro)
fat
what happens when there is too much fat?
decreases volume, batter too fluid and weak
what happens when there is too little of fat?
baatter is resistant to expansion during leavening, tougher crumb
what does the egg contribut in baking?
leavening (air)
color
glavor
nutrient content
too much egg in baking?
rubbery tough
to liyyle egg in baking?
insufficieny volume, inferioir structure, color, flavor and nutrient content `
what is a dough?
flour mixture dry enough to be handled and kneaded
what a a batter>
flour micture that contains more water than a dough and poueable and/or sticky
stiff / firm doughs?
pasta
pastry
pie dough
some cookies
soft doughs?
biscuits
rolls
scones
yeast diugh
drop batter?
cream puffs
muffins
quick bread
coffee cakes
pour batter?
pancakes
popvers
shortened cakes
waffles
cut fats?
dry ingredients then chop fat in dry ingredients and ad cold liquid
conventional technique
fat to sugar, add eggs, filter (cernir) dry ingredienys and add liquid / dry ingredients simutaneously
Baked product rises until heat
– Melts the fat
– Gelatinizes the starches
– Coagulates the flour, eggs, and milk
– Browns outer surface
molletes / muffins technique
cernir dry ingredients
combine liquid ingredients
mix ingredients til moist mix
