Final Exam - Chapter 6,7 Flashcards
Most common Grains
Corn, wheat, rice, barley = 95% world production
Parts of Grain
Husk: Protective covering, usually not consumed
Bran: Protects the endosperm, excellent source of fiber and minerals… underneath bran: aleurone layer: contains proteins, enzymes that help break the starch to sugars, phosphorus, vit B, antioxydants, some faT
Endosperm: largest part, contains carbohydrates, proteins, some amount of vitamins, minerals, fibers. used in flour
Germ: contains rich fat, incomplete proteins, vit B and E, minerals
Whole wheat flour decays quicker because
Contains the germ so contains fat
General NV of GRAINS
Carbohydrate: ++
Protein: Lack lysine, generally higher in wheat
Lipids: Small amount, omega 6 PUFA
Vitamins: Thiamin B1, Riboflavin B2, niacin B3, panthotenic acid B5, vit B6, folate B9, Vit E in GERM
Minerals: Fe, Mg, Mn, P, K, Se
Bran and endosperm: Lots of fibers (cellulose, hemicellulose, lignin, inulin). Soluble fiber: decrease heart disease and colon cancer
Definition of Enrichment
Replacement of levels of nutrients that existed before processing of whole grains.
Definition of Fortification
Addition of nutrients to levels higher than those which existed before processing. Canada, all refined flour are fortified with Vit B and Iron.
Milled forms of GRAINS
Wheat: rolled wheat, cracked wheat, wheat germ
Rice: quick cooking rice, parboiled rice, white rice
Oats: rolled oats, steel-cut oats, oat bran, oat flour (usually whole)
Corn: corn starch, cornmeal, corn flour
Grains higher in:
Protein: Oats, wild rice
Fat: oats, millet. Lower:white rice
Carbohydrate: white rice, barley
Fiber: Barley, wheat flour.
Definition of pseudocereals
Seeds that are not from a grass family but we use them like cereals
What is Gluten?
Gluten is a protein found in wheat
2 types: Gliadins (soluble), Glutenins (insoluble)
Plays role in elasticity, viscosity, cohesiveness
Allows dough to hold gas and to rise
CO2 molcules trapped.
Grains containing gluten
Wheat, barley, rye, triticale
Reasons to stick to a gluten diet
Gluten-free products often:
not fortified (unlike wheat)
more fat and sugar
more expensive
Gluten replacers
Xanthan gum: good elasticity and binding
Guar gum: good but less elasticity
Ground seeds (flax, chia): changes texture with time and different flavour
Hidden gluten
Soy sauces (not tamari), spices, soup broth, prepared sauces, sausages, chocolate, beer.
Why do we use starch?
Calories mostly, thickening agents, emulsifiers, texturizers.
2 components of starch
Amylose: a1-4, very ordered, requires a lot of water, higher in corn and wheat flour, helix
Amylopectin: a1-4, branched 1-6. Bigger. more sticky and needs less water.
Gelatinization
Happens when starch granules are heated in the presence of liquid. Hbonds break and increase solubility, water infiltrates granules, granule swells to peak thickness, volume viscosity and translucency increase
Gel formation
Fluid starch paste cools, Hbonds reform and water is squeezed out, semisolid paste forms (gel)
Retrogradation
Separation of water from gel after a long standing time. Gel cools further, Hbonds tighter in amylose squeeze the water out = syneresis
Factors influencing Gelatinization
Water, temperature, timing, stirring, acid, sugar, fat/protein
Resistant starches
Not digested by small intestines. Found in high amylose maize, some potatoes, green bananas.
Regraded starches: gelatinized starches that have gone under retrogradation, resists dispersion in water and digestion by a-amylose
Modified starches
Altered to extend their usefulness in the food industry and processing. Gelatinization ability ex: oxidized starch
Uses of starch in food industry
Thickeners, sweeteners, texturizers
Types of bull
Steers: M, castratred while young, to gain weight quickly
Bulls: M, uncastrated, mature, processed meats and pet foods
Heifers: F, have not born a calf, used for meat
Cows: F, borne one or more calves, less desirable than heifers and steers
Calves: M F, 3-8 months, baby beef:8-12months
Veal: M F, 3weeks-3months, greatly restricted mouvement, milk-based diet or formula. Taste: milky flavour, pale colour, tender
Sheep (2 types)
Lamb: less 14 months
Mutton: more than 14months, tougher meat, darker meat, stronger flavour
Pork
M F, slaughtered 7-12 months
Composition of NV
H2O, adipose tissue, muscle tissue, connective tissue, bone, ash
Proteins (3types)
Myofibrillar (muscle tissue, actin myosine) Structural proteins (connective tissue) Sarcoplasmic proteins (blood)
Skeletal muscle
Contains:
Connective tissue, muscle fibers, fibrils
**Impacts cuts of meat
Muscle fibrils contain
Sarcomere: actin(thin) and myosin(thick)
Actomyosin cross-links which shortens the sarcomere, ATP used during contraction
Characteristics of Connective tissue
- In tendons, ligaments, muscle. 3types : elastin, reticulin, collagen
- From proteins and mucopolysaccharides
- Surrounds all living cells, provides structure and adhesiveness, “glue” that keeps muscle fibers together
Collagen
- Most abundant protein in connective tissue
- Pearly, white tough, fibrous
- Supports muscles, prevents over-stretching
- Animal maturity increases collagen content and covalent cross-linked between collagen strands and mouvement (neck, shoulders, legs, flank)
Characteristics of Elastin
- Elasticity
- Yellow, rubbery
- Small amounts in meats (but more in neck and shoulder)
Characteristics of Reticulin
- Fine mesh network
2. Supports tissue (bone marrow, liver and lymphatic system)
Adipose tissue (4types)
- Subcutaneous fat
- Visceral fat
- Intermuscular fat
- Intramuscular fat
Colour and texture of FAT in meats
- Young animals (white) older animals (yellow)
- Diet (e.g pork higher in PUFA = tender)
- Species: lamb(hard) beef(soft)
Pigments in MEAT
Myoglobin: gives the colour to meat, bright red, receives O2 and stores it in muscle tissue
Hemoglobin: red colour, transports O2 throughout body
Factors affecting Myoglobin
Exercice (higher, more O2 transports) Age (higher), species (red meats, poultry)
2 factors affecting colour in meat (not pigment)
O2: purple (depleted O2), red(fresh cut), brown( from storage, bacteria, low O2)
Heat
Addition of Nitrites in MEAT
- To maintain bright pink-red of cured meat
- To stop bacterial growth
- Slow development of rancid flavours
- To impact a sharp, piquant flavour
Nutrition for MEAT
Size: palm, 1/2cup, select lean cuts, trim visible fats
MEAT grading
Quality: grain, colour, surface texture, fat distribution
Yield: amount of lean meat to proportion of fat, bone
Canada prime, A, b, c,d,e
Tenderizing MEAT
Natural: Cut, Age, heredity (black angus more marbling), diet, marbling, rigor mortis( 1-2 day after slaughter meat regains tenderness), aging
Artificial: enzymes (55-76degres), salts, acids, mechanical, electrical stimulation(beef and lamb only)
Processed MEAT
1/3. Ham, sausage, bacon. Curing(salts, nitrites), smoking(for colour,aroma,flavour), canning(pasteurization,sterilization), drying(not used a lot except beef jerky)
Bone serves as a
Landmark to identify various meat cuts from carcass
Temperature during cooking for MEAT
38Celsius, Proteins unfolds,
66Celsius, CT dissolves into gelatin, brown-shrunken, don’t put tender cuts of meat at this temperature because it will ruin it=dry product
Candling
Eggs pass over a bright candling light using a conveyor to roll and transport egg