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CDR Exam > I D Food science & nutrient composition: starches, crystals, gelatin, coffee, additives > Flashcards

I D Food science & nutrient composition: starches, crystals, gelatin, coffee, additives Flashcards

0
Q

purpose of amylose

A

gelation in cooked, cooled pastes

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1
Q

composition of starch

A

amylose + amylopectin

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2
Q

waxy starches only have ____**

A

AMYLOPECTIN (corn, rice, sorghum)

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3
Q

purpose of amylopectin***

A

NON-GELLING, STABLE TO FREEZING AND THAWING

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4
Q

what is the most effective starch thickener (most to least)?***

A

POTATO –> waxy corn –> waxy rice –> waxy sorghum –> tapioca –> wheat

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5
Q

why is wheat flour not an effective thickener?

A

b/c of the protein content

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6
Q

which is more effective- a starch itself or a waxy starch?

A

waxy starches

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7
Q

pastry & cake flour - thickening ability

A

less gluten, BUT more starch –> thicken better

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8
Q

what is gelatinization?

A

swelling that occurs when starch is heating in watch close to the boiling point

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9
Q

science/process of gelatinization –>

A

heat dissociates bonds, water moves in and swells granules –> friction is created causing paste to thicken

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10
Q

role of sugar in gelatinization

A

competes with starch for the water needed for gelatinization

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11
Q

what happens if too much sugar is used in gelatinization?

A

consistency is thin –> the water needed to dissolve excess sugar is not available for the gelatinization of starch (b/c the sugar took up all the water already)

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12
Q

when should you add an acid to a starch? why?**

A

when COOKING IS COMPLETE b/c ACID BREAKS DOWN STARCH = RUNNY product (if added too early) [ex: if lemon juice is added to lemon meringue pie before cooking is complete, filling will be runny]

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13
Q

what is retrogradation?***

A

HARDENING OF STARCH MOLECULES, RECRYSTALLIZATION = GRITTY texture

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14
Q

retrogradation occurs in what types of starches?***

A

those with a high proportion of AMYLOSE (more linear one)

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15
Q

cause of retrogradation?

A

freezing, aging

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16
Q

is retrogradation desirable?

A

NO- reduces quality of the food

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17
Q

example of retrogradation?***

A

staling of starch products (stale), such as bakery goods**; separation when a gravy thaws; old pudding; stale bread

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18
Q

what does heat do to starch bonds?

A

breaks the bonds holding the amylose together

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19
Q

retrogradation is accelerated by? what occurs?

A

freezing - when a starch gel is thawed, water is lost b/c it can’t re-bind to the fragile spongy mass

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20
Q

bread & staling (201 notes) –>

A
  • FRESH BAKED BREAD = starch molecules, amylose and amylopectin, found in bread taken right out of the oven are swollen and randomly positioned
  • FRESH BREAD = as the bread cools, the amylose molecules start to come together and crystallize; this crystallization changes the texture of the bread
  • STALE BREAD = several days later, the amylopectin molecules come together and crystallize, further changing the texture of the bread; reheating reverses this process to some degree
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21
Q

what should you do with starch products you are going to freeze?

A

prepare with a starch or flour from a waxy cereal (better thickeners) - waxy corn, sorghum, rice

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22
Q

what is a modified starch?

A

chemical modification by acids and enzymes to change viscosity and ability to gel

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23
Q

example of a physical modification starch –>

A

pre-gelatinized starch used in instant puddings

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24
Q

when making gravy, what type of heat is used?

A

dry heat, no water –> temperature increases, degrading the starch, molecules break into fragments called dextrins

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25
Q

dry heat - color of starch

A

changes color (ex: browning of toast)

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26
Q

what happens with starch granules in cold water?

A

do not dissolve- form a suspension

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27
Q

when starch is heated with moist heat, what happens?

A

molecules swell, thicken, become translucent due to gelatinization

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28
Q

what happens if starch is not mixed in with cold liquids or is added directly to hot liquid?

A

lumps form = decreased thickening, outside granules swell and inside granules remain dry (think: when you try to add cornstarch to your hot stir fry sauce, always gets lumpy)

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29
Q

how to prevent lumps of starch in moist heat?

A

mix starch with fat, cold liquid, or sugar

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30
Q

composition of white sauces; AKA?**

A
  • melt fat, add flour

- Roux = half fat, half flour

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31
Q

how can you get a clear, shiny, translucent white sauce?***

A

add CORNSTARCH for a thickener

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32
Q

what did you do wrong if a white sauce product is starchy tasting and grainy?

A

uncooked flour

33
Q

what is an example of a thick white sauce?

A

souffle

34
Q

how to make crystalline candies?

A

heat sugar and liquid (water or corn syrup or cream of tartar) to dissolve; heat further

35
Q

crystalline candies crystallize under what conditions?***

A

conditions that produce SMALL CRYSTALS = SMOOTH, CREAMY FEELING

36
Q

what do crystal inhibitors do?***

A

keep crystals SMALL AND SMOOTH; more that is added, more it is inhibited (help to control the size)

37
Q

types of crystal inhibitors

A
  • acid = cream of tartar, vinegar
  • fat = chocolate, milk
  • protein = milk, egg whites, gelatin
38
Q

what happens to candies with further beating?

A

cools and stiffens rapidly

39
Q

types of candies

A

1) crystalline sugar = fixed orderly pattern

2) non-crystalline sugar = amorphous, glasslike

40
Q

examples of crystalline sugar candies

A
  • large crystals = rock candy

- small crystals = fondant, fudge (fudge has more crystal inhibitors - chocolate, milk, corn syrup)

41
Q

examples of non-crystalline sugar candies

A

hard candies, brittles, chewy candy, gummy candies, sourballs, butterscotch, taffy, caramel, marshmallows, jellies, gumdrops

42
Q

crystallization can be prevented by adding interfering substances OR?

A

increasing concentration of sugar

43
Q

corn syrup and candies

A

corn syrup retards crystallization, increases viscosity and chewiness

44
Q

what is overrun?***

A

increase in ice cream volume from freezing and whipping

45
Q

overrun is determined by ______; should be what #?**

A

WEIGHT- 70-80%

46
Q

what does homogenization do?

A

makes ice cream smooth by making it easier to beat in air during freezing

47
Q

___________ is necessary to keep ice crystals small and to incorporate air

A

agitation

48
Q

for ice cream, ________ interferes with crystal formation, making crystals small and smooth**

A

FAT

49
Q

what happens if you don’t add enough fat to ice cream?***

A

GRAINY with LARGE crystals

50
Q

what should you do to produce a smoother ice cream?***

A

INCREASE FAT (more fat…more crystals…more smooth)

51
Q

what is mellorine?

A

imitation ice cream- butterfat replaced by hydrogenated vegetable oil

52
Q

nutrition of gelatin?***

A

INCOMPLETE PRO- NO tryptophan, LOW in methionine and lysine

53
Q

properties and uses of gelatin –>

A
  • changes liquid into an elastic solid
  • acts as a foaming agent - marshmallows
  • keeps sugar and ice crystals small in candy and ice cream by interfering with the union of small crystals to make larger ones
54
Q

what should you do to promote gel formation when:

  • making a large mold
  • it will stand at room temperature for a long time
  • acid content is high
  • making a whip
A

increase gelatin or decrease liquid

55
Q

what is bromelin?

A

an enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation

56
Q

coffee should be brewed at ____F for best flavor***

A

185-203

57
Q

what happens to coffee when brewed at higher temperatures?***

A

tannin is extracted = bitter (NO boiled coffee)

58
Q

percolator**

A

single contained, covered basket with stem, gives stronger and bitter coffee; water is hotter and repeatedly passes through grounds

59
Q

dripolator***

A

three separate components; add boiling water to top and let drip through; brief contact with grounds; free of bitterness

60
Q

vacuum brewed coffee***

A

higher temperatures than recommended

61
Q

what substance decaffinates coffee?***

A

methylene chloride

62
Q

who controls food additives?***

A

FDA

63
Q

monoglycerides, diglycerides, lecithin, disodium phosphate are all examples of?

A

emulsifiers

64
Q

glycerol monostearate is a?

A

humectant - retains moisture

65
Q

carrageenan, pectin, cellulose, gelatin, vegetable proteins are all examples of?

A

stabilizers

66
Q

sodium stearate is a?

A

anti-caking agent

67
Q

what do nitrites do?

A

fix color, inhibit spores of clostridium botulinum

68
Q

what is proprionate?***

A

preservative & MOLD INHIBITOR

69
Q

what does ascorbic acid do?

A

enhances appearance by preventing browning

70
Q

what are functional foods?***

A

provide more benefits than the basic nutritional benefits

71
Q

functional foods: grape juice & red wine***

A

reservatrol (reduces platelet aggregation)

72
Q

functional foods: omega 3 fatty acids***

A

in fatty fish, reduce TG levels

73
Q

functional foods: tomatoes**

A

lycopene - may reduce prostate cancer risk

74
Q

functional foods: fermented dairy products***

A

probiotics- support GI health

75
Q

functional foods: fortified margarine***

A

plant sterols and stanol esters, reduce total and LDL cholesterol

76
Q

functional foods: orange juice is fortified with?***

A

calcium

77
Q

what are phytochemicals?***

A

biologically active, naturally occurring COMPOUNDS IN PLANT FOODS (help with chronic diseases, drugs, blocking carcinogens, CHD?)

78
Q

examples of phytochemicals***

A
  • thiols
  • soy foods
  • others: carotenoids, lycopene, phenols, favonoids, isoflavones, etc.
79
Q

what are thiols? where are they found? what do they do?***

A

a PHYTOCHEMICAL found in CRUCIFEROUS VEGETABLES (SULFUR) - DETOXIFIES CARCINOGENS

80
Q

what is food synergy?***

A

ADDITIVE INFLUENCE of FOODS and CONSTITUENTS which when eaten, HAVE A BENEFICIAL EFFECT ON HEALTH (group of things is greater than only one thing)

CDR Exam (34 decks)

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