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Food Technology > Food Tech: Chapter 5 > Flashcards

Food Tech: Chapter 5 Flashcards

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0
Q

What has a pH of 2?

A
  • lemon juice
  • lime juice
  • vinegar
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1
Q

What are the natural components of food?

A
  • starch
  • enzymes
  • acids
  • sugar
  • fats and oils
  • protein
  • alkalis
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2
Q

What has a pH of 3?

A
  • apples

- mineral water

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3
Q

What has a pH of 4?

A
  • honey
  • buttermilk
  • soda water
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4
Q

What has a pH of 5?

A
  • pumpkin
  • carrot
  • maple syrup
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5
Q

What has a pH of 6?

A
  • milk
  • potatoes
  • flour
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6
Q

What has a pH of 7?

A
  • water

- chocolate

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7
Q

What has a pH of 8

A
  • egg whites

- bicarbonate of soda

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8
Q

Effect of acid on milk and creams

A
  • causes the protein,casein, to coagulate and become lumpy (curdle)
  • makes the milk/cream become sour
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9
Q

Effect of acid on meat and poultry

A

The acidic ingredient in the marinade acts as a tenderising agent by breaking down the connective tissue and converting the collagen to gelatin.

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10
Q

Effect of acid on fish

A
  • Fish has very little connective tissue and is tenderised or softened easily by acid.
  • marinating a fish for longer than 5-10minutes turns raw flesh white and the texture becomes firm. The sensory properties are much like those in cooked fish
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11
Q

Effect of acid on eggs

A
  • addition of acid stabilises the egg whites

- vinegar added to poached egg water speeds up coagulation and lowers the temperature for which coagulation occurs

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12
Q

Effect of acids on starches

A
  • Acids decrease the ability of starches to thicken liquids, particularly when they are heated together.
  • The process of gelatinisation is disrupted
  • The acid breaks down the starch grains into smaller particles
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13
Q

Effect of acids on sugar

A
  • Acid slows down or prevents the crystallisation process in a sugar mixture
  • to make a jam, the right proportion of sugar, acid and pectin is needed to form a gel.
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14
Q

Effect of acids on fruit and vegetables

A
  • Acid slows down the process of enzymatic browning.
  • fruits don’t go brown
  • acid can be used to preserve vegetables and fruits (pickling)
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15
Q

What level of pH can bacteria not survive

A

Anything below 4.5

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16
Q

Acids as raising agents

A

-acids react with bicarbonate soda to produce carbon dioxide gas, which leaven the mixture of a cake

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17
Q

Acidic ingredients used in baked products

A
  • sour cream, yoghurt and buttermilk
  • fruit and fruit juice
  • vinegar
  • honey and golden syrup
  • brown sugar
  • unsweetened cocoa powder
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18
Q

How is bicarbonate soda act as a raising agent?

A

When combined with moisture and heated, steam and carbon dioxide is produced. The carbon dioxide leavens the mixture causing it to froth and expand up and out.

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19
Q

What are enzymes?

A

Enzymes are chemical substances that as a a biological catalyst in plants, animals and micro-organisms.
They bring about and speed up chemical reaction in foods without becoming involved in the reaction.

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20
Q

Enzymes in bread making

A
  • flour contains an enzyme amylase which changes some of the starch in flour to a sugar, maltose.
  • yeast contain 3 enzymes: Maltase, sucrase, zymase. There simple sugars are important in the process of fermentation and the production of carbon dioxide which causes bread to rise
21
Q

Yeast: What is Maltase?

A

Maltase changes maltose to glucose

22
Q

Yeast: What is sucrase?

A

Also known as invertase. It changes sucrose to invert sugar (a mixture if glucose and fructose)

23
Q

Yeast: What is zymase?

A

Zymase splits up both glucose and invert sugar into carbon dioxide and alcohol

24
Q

Enzymes found in fruits and vegetables

A
  • In the presence of oxygen from the air, these enzymes catalyse to form brown pigments called ‘melanins’. This process is called ‘enzymatic browning’.
  • enzymes in fruits are responsible for the ripening of fruits as they convert starch to sugar.
25
Q

Properties of sugar

A
  • sugars are carbohydrates
  • contain elements of carbon, hydrogen and oxygen
  • two types of sugars (monosaccharide and disaccharide-> formed when two monosaccharides join together)
26
Q

What are monosaccharides?

A
  • glucose (carbohydrate the body uses for energy)
    e. g. Onions
  • fructose (fruit sugar)
    e. g. Fruits, honey
  • galactose (found in milk)
    e. g. Milk sugar, lactose
27
Q

What are disaccharides?

A
  • sucrose
    e. g. Fruits, vegetables, sugar cane
  • lactose
    e. g. Milk
  • maltose
    e. g. Flour ?
28
Q

Functions of sugar

A
  • sweetening
  • preserving
  • reducing curling
  • activator (yeast dough)
  • crisp crust
  • colour
  • moisture retention (softness in cakes)
  • aeration
  • tenderising
29
Q

Define caramelisation

A

Caramelisation is the process that sugars undergo when heated to high temperatures to develop a golden brown colour.

30
Q

Define physical properties

A

Physical properties are a particular trait such as size, viscosity or shape

31
Q

Define functional properties

A

Functional properties are the physical and chemical properties of ingredients that impact on food preparation and processing

32
Q

Properties of starches

A
  • cannot dissolve in water
  • do not have a sweet taste
  • can be broken down into smaller saccharine units by enzymes or acids
  • when starch and water is heated, the water penetrates the starch grains, the granules become bigger and the liquid becomes thicker (Gelantinisation)
33
Q

Why is corn flour often added to dry products?

A

It absorbs the moisture

34
Q

Define gelatinisation

A

Gelantinisation is the process that occurs where starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel

36
Q

What is a roux?

A

A roux is a mixture of butter or fat and a starch. It is used to thicken a liquid.

37
Q

What is syneresis?

A

After a gelatinised mixture is allowed to cool and stand for a long period of time, the starch cools and the molecules pull close together, tightening the ‘gel’ structure and squeezing out liquid.

38
Q

Define dextrinisation

A

Dextrinisation is the process that occurs when a starch is exposed to dry heat; the starch is broke down to dextrin, result in a change in colour to golden brown.
E.g. Toasted bread

39
Q

Define the Maillard reaction

A

The Maillard reaction occurs when sugar or starch, and a protein such as egg or milk, are present in the same mixture and dry heat is applied during baking. This reaction produces a golden brown colour.

39
Q

Properties of proteins

A

Proteins undergo denaturation and coagulation when cooked

41
Q

Define the Maillard reaction

A

The Maillard reaction occurs when sugar or starch, and a protein such as egg or milk, are present in the same mixture and dry heat is applied during baking. This reaction produces a golden brown colour.

42
Q

Function of milk

A
  • Adds moisture
  • colour development
  • richness
  • soft crusts
43
Q

What is the function of gluten?

A

Gluten gives dough the ability to stretch and change shape as it captures the bubbles or carbon dioxide which are formed during fermentation.

44
Q

What is a saturated fat?

A

Saturated fat us the fat found in foods such as milk, butter and fats in meats. They are solid at room temperature and are the ‘unhealthy fats’

45
Q

What is a unsaturated fat?

A

Fats that are present in plant and vegetable oils such as peanut, olive, maize and canola oils

45
Q

Function of fats and oils: improving keeping qualities

A

Fate delay the process of staling

46
Q

Functions of fats and oils: sensory properties

A
  • moist often oily texture and smooth mouth feel
  • makes cakes moist
  • enhance the flavour of foods
  • pleasant aroma of fried food comes from the breakdown of fats and oils
  • causes food to form a golden brown appearance
48
Q

Function of fats and oils: aeration

A

Fats trap tiny air cells during the beating or creaming process. This trapped air gives a light, airy texture to baked products

49
Q

Function of fats and oils: transferring heat-cooking foods

A

Fats and oils are good conductors of heat. Foods also absorb some fats or oils giving it a distinctive flavour and brown crisp texture.

50
Q

Function of fats and oils: shortening effect

A

The fat coats the starch grain and separate the grains and separates the gluten strands, prevents strong cohesion and providing a crisp shortening effect which is described as ‘short’.

51
Q

Function of fats and oils: emulsification

A

Emulsification is the ability of a fat or oil to be equally dispersed or suspended throughout a liquid.
Emulsifiers allow fats and oils to mix with water to form low-fat spread and salad dressings

Food Technology (7 decks)

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