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Food Fundamentals 2 > Lab 8 > Flashcards

Lab 8 Flashcards

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1
Q

What is gluten? Where can find it ( three grains)?

A

It is a general name of the protein in wheat, rye and barley.

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2
Q

what are prolamins?

A

The storage proteins in grains

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3
Q

The celiac patients are sensitive to? ( give the actual examples)

A

gliadin, secalin and hordein

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4
Q

What is the contribution of gluten in baked products?

A

the structural qualities such as yeast bread’s texture

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5
Q

Does couscous contain gluten? Why?

A

yes, it is a product of pre-cooked and dried wheat

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6
Q

What is triticale? What should you be aware of?

A

it is the cross of wheat and rye. It contains gluten.

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7
Q

Why spelt and kamut should be considered as gluten-containing even though they are marked as “gluten-free” usually?

A

They are ancient grain cousins of wheat.

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8
Q

Give three examples of gluten-free grains

A

Teff, Millet and Rice

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9
Q

What are the common uses of Teff?

A

a substitute of nuts or seeds in baking

thickener of soups or stews

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10
Q

Is oat considered as gluten-free or not?

A

It is safe for the most celiac patients but we should be careful with the contamination of gluten during milling and processing.

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11
Q

What is the recommendation of pure-oat intake for celiac patients? ( Canadian Celiac Association)

A

20-25 g/d for children = 65 ml or 1/4 cup of dry rolled oats

50-70g/d for adults= 125-175 ml or 1/2 to 3/4 cup of dry rolled oats

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12
Q

What should we pay attention to avoid the oat contamination?

A

Read the labels and to purchase pure uncontaminated oats ( certification standard—- PAVENA)

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13
Q

What is PAVENA?

A

a certification standard for pure uncontaminated Oats and Oats products, developed by Canadian Celiac Association

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14
Q

Give three examples of non-grain alternatives

A

Quinoa, Amaranth, Buckwheat

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15
Q

Give three characteristics of Quinoa

A

the seed of the goosefoot plant ( Chenopodium)
The leave is edible
A good source of protein

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16
Q

What is amaranth’s nutritional level similar to?

A

Dark green leafy vegetables, family of swiss chard and beets

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17
Q

Which part of a plant is buckwheat from? What is another its name?

A

fruit

Kasha: the roasted buckwheat

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18
Q

Does mesquite flour contain gluten?

A

No

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19
Q

Does mesquite flour contain gluten? how about hominy? Farina? Malt? Arrowroot? Bulgur? Chapatti? Sago?

A

NO NO YES YES NO YES YES NO

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20
Q

What is the common unique ingredient that functions as gluten in gluten-free baking? What is the function?

A

Xanthan gum

binding agent

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21
Q

What is the concern of bean- or sorghum-based flour blends?

A

their off-flavour, butter taste

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22
Q

What are the characteristics of tapioca blends?

A

It provides the elasticity and chewiness

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23
Q

What is the use of powdered egg whites in GF-flour blend?

A

Provide a protein boost of structure

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24
Q

What is the use of non-fat milk in GF-flour blend?

A

help the structure and tenderness and temper the starchiness

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25
Q

What is the common component of blends for strong-flavored flour?

A

25-30%

Composed of either rice, bean or sorghum

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26
Q

What are the ingredients in ATK All-purpose Gluten-free Flour blend?

A

White rice flour, brown rice flour, potato starch, tapioca starch and non-fat milk powder

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27
Q

Give three examples of binding ingredients

A

Xanthan gum. Guar gum, Powdered psyllium husk

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28
Q

What is the caution of guar gum?

A

Laxative effect

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29
Q

What is the main characteristic of Powdered psyllium husk?

A

High viscosity, allowing to bind with water

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30
Q

When to add xanthan gum? And how much to use in the quick bread? how much in yeast bread?

A
  • mix with dry ingredients
  • 1/2 tsp per cup of flour
  • 3/4 tsp per cup of flour blend
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31
Q

What is the best GF-flour complementing with sorghum flour?

A

Bean Flour

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32
Q

What is the advantage of coconut flour?

A

high in fibre, low in CHO, ground from coconut meat

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33
Q

What are the two micronutrients abundant in buckwheat?

A

Vit. Bs and Mg

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34
Q

Name a GF alternative grain that is from Africa.

A

Sorghum

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35
Q

What is the advantage of mixing different flours?

A
  • mask the taste of bitter flours

- avoid undesirable graininess

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36
Q

what are the best thickening sauces?

A

Cornstarch and tapioca

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37
Q

What is usually used for fruit flan glaze?

A

tapioca

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38
Q

What should be increased if cooking a rice-flour product?

A

Liquid and cooking time

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39
Q

Does defatted or regular soy flour work better for GF baking? And what should pay attention on when baking with soy flour?

A
  • Defatted
  • It must mix with fat in recipe preparation prior to adding flour.
  • low-temperature baking ( avoid excessive browning)
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40
Q

When baking with a high-grainy flour, what does it need in extra quantity? and how much?

A
  • Leaving agent

- 12 ml baking powder/cup of flour

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41
Q

What is the advantage of using buttermilk, instead of regular milk?

A

A lighter texture

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42
Q

What should care about when dealing with a GF batter?

A
  • refrigerated before baking

- baked in a small portion

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43
Q

Give three ways to increase/ preserve the moisture of the baking product. ( hint: preparation, baking, preservation)

A
  • extra egg or oil or fruit
  • put a pan of water in the oven during baking
  • keep in the freezer than the fridge
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44
Q

What should be aware when baking GF products? (3 points)

A
  • grease the pan ahead
  • lower temperature
  • a longer time than usual
45
Q

How to soften a freshly baked good?

A

slightly reheating by microwave

46
Q

Which alternative flour(s) do we need specifically check the label before purchase? Why?

A
  • Rice bran, tapioca starch and cornstarch ( zero); potato starch ( a little)
  • They do not contain folate, while the fortification is not mandatory for GF flours like wheat flour in Canada.
47
Q

What are the two categories of food hypersensitivities? What are the characteristics of each?
Give three common types of each.

A
  • Food allergies VS food intolerance
  • F.A: immune system’s abnormal response, sensitive to a small amount of food; ex. egg, peanut, soy
  • F.I: not mediated by the immune system, symptoms occur after taking a normal food portion; ex. lactose, histamine, sulphite
48
Q

How to replace an egg by flaxseed?

A

15 ml whole / 22 ml finely ground flaxseeds with 45 ml warm water, whisking
or for a big portion: 1 cup whole flaxseeds and 1 L warm water, processing in a blender ( 50ml = 1 egg)

49
Q

How much silken tofu/ soy yogurt to substitute one egg?What is the problem when using for cookie recipes? How to deal with it?

A
  • 50 ml
  • it brings a caky and fluffy texture to cookies
  • add 5 ml starch to the recipe
50
Q

Which gluten free pseudo-cereal has a peppery flavour and is higher in protein, fibre and iron compared to other grains?

A

Amaranth

51
Q

____ complement Sorghum flours

A

Bean

52
Q

Which GF flour is extremely absorbent ?

A

Coconut flour, only use 1/6 cup for 4 muffins

53
Q

Flax is high in ___ which allows for what 4 things?

A

Soluble fibre

Allows for gel formation, retaining of moisture, spongy texture and colour

54
Q

Which GF grain has a powdery consistency?

A

Millet, use in flatbreads and muffins

55
Q

What pseudo cereal is a good source of protein, folate, copper and iron?

A

Quinoa

56
Q

What would you advise someone with celiac disease when purchasing GF flours?

A

Not required to be fortified in folate. Purchase bean flours (soy, flour, chickpea) for high folate content

57
Q

Which GF flours have no folate?

A
  • Cornstarch
  • Tapioca Starch
  • Rice bran (crude)
58
Q

Which GF flours have little folate?

A

Potato flour = cornmeal > rice flour (white)

59
Q

Which GF flours have more iron than fortified wheat flour? How many mcg of folate in wheat flour?

A

Black bean flour > Chickpea flour > Soy flour

Wheat flour = 209 mcg

60
Q

What GF starch combines well with eggs? What is a disadvantage?

A
  • Potato starch

- Bland flavour, low in fibre and nutrients

61
Q

What is used in pie crusts as a thickener?

A

Sweet rice flour

62
Q

What else does tapioca do besides provide elasticity and chewiness?

A

Improves colour and crispness of crust

63
Q

The purpose of eggs in recipes will determine ____

A

if a substitute is really necessary

64
Q

What are the 3 main things eggs affect in baked goods?

A
  • texture
  • binding of ingredients
  • leavening agent
65
Q

Whats an example of a recipe that does not need an egg replacement? why?

A

Pancakes and cookies do not require eggs for texture or leavening, and can be replaced with 30 mL of liquid (soy, fruit juice, water)

66
Q

Name the 6 common replacements for eggs in baking (FE-SS-BB)

A 
Flax Seeds
Ener-G Egg replacer
Silken Tofu/Soy Yogurt
Starch and Gum
Baking powder/soda
Bananas (or other fruit)
67
Q

In the Ener-G Egg replacer, starches are mixed well with 15 m + 30 ml, what other starches use the same ratio?

A

Cornstarch and bean flour

68
Q

What are the dry ingredients for the Ener-G Egg replacer?

A

250 mL potato starch
185 mL tapioca flour
10 mL baking powder

69
Q

To replicate one EGG (yolk and white) how much baking powder and water is added to the ener-g egg replacer?

A

7 mL baking powder + 30 mL water

70
Q

To replicate one EGG YOLK how much baking powder and water is added to the ener-g egg replacer?

A

7 mL baking powder + 15 mL water

71
Q

How can starch and gum be used as an egg replacer?

A

A blend of 1 mL xanthin gum, 10 mL potato starch and 2mL of oil

72
Q

How can bananas and other fruit be used as an egg replacer?

A

1.2 ripe banana, blended until smooth
50 ml of applesauce, canned pumpkin or squash
Pureed prunes + 2mL of baking powder

73
Q

How can baking powder/soda be used as an egg replacer?

A

May just have to add a bit more baking powder and soda.

  • add extra banana and double the baking powder (banana bread).
  • Add a blend of 15 mL water, 15 mL oil and 5 mL baking powder
  • 5mL baking powder, 2 mL baking soda, 30 mL white flour, 45 mL water
74
Q

___ is the most commonly used alternative to cows milk.

A

Soy

75
Q

What is the problem with most soy or rice based cheese substitutes available?

A

Contain the milk protein casein (still lactose free)

76
Q

Use a small quantity of __ or __ to help bind ingredients to reduce crumbing

A

Xanthin gum, guar gum

77
Q

___ will produce an acceptable angel cake

A

Cornmeal

78
Q

____ mixed with soy flour produces acceptable cookies

A

Potato flour

79
Q

Rice flour is best used in recipes containing what? What must be increase? How can the grainy aspect be avoided?

A

Containing eggs and milk.
Increase liquid and cooking time.
Bring flour and liquid mixture to a boil and cool prior to adding any other ingredients.

80
Q

Soy flour is high in ____ and baked at a lower temperature to avoid ____

A

fat

excessive browning

81
Q

Baking with flours act have a grainier texture required a larger quantity of ____

A

Leavening agent

12 mL baking powder/ 250 mL flour

82
Q

Why do GF products keep better in freezer than refrigerator?

A

More moisture is preserved within the freezer.

83
Q

How to replace the egg with flaxseeds? How to preserve?( single & a big portion)

It is good for what recipes? and why?

A
  • 22 ml finely ground seeds/ 15 ml whole seeds + 45 ml warm/hot water (beaten)
  • 1 cup seeds, processed in blender + 1 L warm/hot water (whisk)
  • For the big portion: 50ml = 1 egg, keep in a refrigerator for 2 weeks
  • wholewheat baked goods b/c it gives an earthy granola taste and similar color.
84
Q

How much silken tofu/soy yogurt to replace an egg? Is it recommended to what recipe? and why

A
  • 50 ml

- cake, muffin and brownie b/c it leaves no taste.

85
Q

Can flaxseed egg replacer be boiled? What kind of flaxseed should I choose if I want a mild taste?

A
  • Yes

- Golden

86
Q

What are the ingredients in the commercial Ener-G Replacer?

A

250 mL potato starch/ cornstarch/ bean flour
185 mL topioca flour
10 mL baking powder

87
Q

How to use the commercial Ener-G replacer to replace an egg? How about an egg yolk?

A

7 mL powder + 30 mL water = 2 yolk

7 mL powder + 15 mL water = 1 egg yolk

88
Q

How to replace the egg with starch and gum?

A

a blend of 1mL xanthan gum : 10 mL potatp starch : 2 mL oil

89
Q

How to replace the egg with banana and other fruits?

A
  • 0.5 riped banana, smashed or blendeduntil smooth

- 50 mL applesauce/ canned pumpkin or squash/ pureed prunes + 2 mL baking powder

90
Q

How to replace the egg with baking powder? In an example of banana muffin /bread

A

Options:

  1. an extra banana + double the baking powder
  2. 15 mL water + 15 mL oil + 5ml baking powder
  3. 45 mL water + 2 ml baking soda + 5 ml baking powder + 30 mL white four
91
Q

When looking for alternatives to cow’s milk:
What is the most common choice?
What are the other choices?

A
  • Soy milk

- rice, almond, nut , hemp and oat

92
Q

How much is soy milk considered as one serving in CFG? what is the category it belongs to?
Why not other alternatives count in this group?

A
  • 250 mL
  • Milk and Alternatives
  • b/c their fat and protein level are low
93
Q

What is the usual cheese alternative in groceries?

What kinda of addictive is usually involved?

A
  • soy /rice-based cheese

- casein, b/c it gives a similar texture to cheese

94
Q

Give three examples of moderate lactose-content cheeses

A

ricotta, cottage, feta

95
Q

Give three examples of low lactose-content cheeses

A

cream cheese, brie, cheddar ( also, parmesan, blue and swiss)

96
Q

How is the lactose content in goat’s milk?

A

Moderate, less than cow’s milk

97
Q

Butter and sour cream, which contains more lactose?

A

sour cream

98
Q

How to call lactose-free milk?

A

lactaid milk

99
Q

How to treat normal cow’s milk to be lactose-free?

A

treat it with lactase, break the lactose into glucose and fructose, taste sweeter ( fructose)

100
Q

How to self-prepare lactose-free milk?

A

Buy lactase enzyme drops ( lactaid)

15 dp/ L milk = break down 99% lactose

101
Q

Why are fermented products better tolerated?

A

lactase is produced during fermentation, and have broken down ~30% lactose

102
Q

What makes the difference of lactose content in cheeses?

A

The aging time.

Lactose is converted to lactic acid during the ripening. The longer time&raquo_space; less lactose content

103
Q

Why is nut-butter not an acceptable alternative to peanut butter to the one who is allergic to peanut?

A
  1. Potential contamination with peanut

2. in case of cross-reactivity

104
Q

How is the lactose content in yogurt?

A

Moderate

105
Q

What are the two categories of food hypersensitivities?

A

Food allergy & non-allergic food hypersensitivities ( food intolerance)

106
Q

What is the cause of food allergy?

Give four examples of food allergies

A
  • an abnormal reaction of body’s immune system

- cow’s milk, tree nuts, peanut, soy, wheat, fish, egg

107
Q

Give three examples of food hypersensitivities

A

lactose, histamine, and sulphite intolerance

108
Q

According to WAO, what is the definition of allergy?

A

” Hypersensitivity reaction initiated by specific immunological mechanism, where sources include food, insect stings, and medications.”

Food Fundamentals 2 (26 decks)

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