fats and oils

Question 1

alpha crystals

Answer 1

very fine; unstable

Question 2

beta cyrstals

Answer 2

stable, desirable in baking w/ solid fats, smooth surface (ex. margarines & hydrogenated shortening)

Question 3

triglyceride

Answer 3

glycerol + three fatty acids (carboxyls); plants sat, un, sat; animals un, sat, un positions

Question 4

interestification

Answer 4

alters textural characteristics by modifying crystallization & crystal aggregation; created after trans fats lowered to make new fats w/ higher MPs or different crystallization tendencies

Question 5

smoke point

Answer 5

shortenings bc of mono and diglycerides not suited for frying; olive oil either, low smoke point

Question 6

match the effect of each of the following with its effect on fat absorption during frying

1. oil at 120C (248F)
2. oil at 195C (383F)
3. oil used for three hours
4. more sugar and fat

a. greater fat absorption
b. less fat absorption
c. no influence on absorption

Answer 6

1. a
2. b
3. a
4. a

Question 7

oil at higher temperature means

Answer 7

less fat absorption bc you’re exposing it to oil for less time

Question 8

match fat/oil w/ function
1. aroma, color, flavor
2. creaming
3. frying
4. tenderizing

a. butter, margarine
b. lard
c. oil
d. plastic shortening (pliable)

Answer 8

1. a
2. a, d (more fat, more tenderizing ability)
3. c
4. c

Question 9

oxidative rancidity

Answer 9

oxygen has been taken up by the molecule, makes it rancid

Question 10

shortening power

Answer 10

ability of fat to cover large surface are to minimize contact between H2O and gluten during mixing

Question 11

which fat has greater shortening power

Answer 11

polyunsaturated fats; more double bonds coming in contact w/ H2O and blocking it from gluten

Question 12

whey affected by

Answer 12

heat, forming skin and scum precipitated at bottom and side of pan