Lab 8 Flashcards
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.
2
Q
what are prolamins?
A
The storage proteins in grains
3
Q
The celiac patients are sensitive to? ( give the actual examples)
A
gliadin, secalin and hordein
4
Q
What is the contribution of gluten in baked products?
A
the structural qualities such as yeast bread’s texture
5
Q
Does couscous contain gluten? Why?
A
yes, it is a product of pre-cooked and dried wheat
6
Q
What is triticale? What should you be aware of?
A
it is the cross of wheat and rye. It contains gluten.
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.
8
Q
Give three examples of gluten-free grains
A
Teff, Millet and Rice
9
Q
What are the common uses of Teff?
A
a substitute of nuts or seeds in baking
thickener of soups or stews
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.
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
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)
13
Q
What is PAVENA?
A
a certification standard for pure uncontaminated Oats and Oats products, developed by Canadian Celiac Association
14
Q
Give three examples of non-grain alternatives
A
Quinoa, Amaranth, Buckwheat
15
Q
Give three characteristics of Quinoa
A
the seed of the goosefoot plant ( Chenopodium)
The leave is edible
A good source of protein
16
Q
What is amaranth’s nutritional level similar to?
A
Dark green leafy vegetables, family of swiss chard and beets
17
Q
Which part of a plant is buckwheat from? What is another its name?
A
fruit
Kasha: the roasted buckwheat
18
Q
Does mesquite flour contain gluten?
A
No
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
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
21
Q
What is the concern of bean- or sorghum-based flour blends?
A
their off-flavour, butter taste
22
Q
What are the characteristics of tapioca blends?
A
It provides the elasticity and chewiness
23
Q
What is the use of powdered egg whites in GF-flour blend?
A
Provide a protein boost of structure
24
Q
What is the use of non-fat milk in GF-flour blend?
A
help the structure and tenderness and temper the starchiness
25
What is the common component of blends for strong-flavored flour?
25-30%
| Composed of either rice, bean or sorghum
26
What are the ingredients in ATK All-purpose Gluten-free Flour blend?
White rice flour, brown rice flour, potato starch, tapioca starch and non-fat milk powder
27
Give three examples of binding ingredients
Xanthan gum. Guar gum, Powdered psyllium husk
28
What is the caution of guar gum?
Laxative effect
29
What is the main characteristic of Powdered psyllium husk?
High viscosity, allowing to bind with water
30
When to add xanthan gum? And how much to use in the quick bread? how much in yeast bread?
- mix with dry ingredients
- 1/2 tsp per cup of flour
- 3/4 tsp per cup of flour blend
31
What is the best GF-flour complementing with sorghum flour?
Bean Flour
32
What is the advantage of coconut flour?
high in fibre, low in CHO, ground from coconut meat
33
What are the two micronutrients abundant in buckwheat?
Vit. Bs and Mg
34
Name a GF alternative grain that is from Africa.
Sorghum
35
What is the advantage of mixing different flours?
- mask the taste of bitter flours
| - avoid undesirable graininess
36
what are the best thickening sauces?
Cornstarch and tapioca
37
What is usually used for fruit flan glaze?
tapioca
38
What should be increased if cooking a rice-flour product?
Liquid and cooking time
39
Does defatted or regular soy flour work better for GF baking? And what should pay attention on when baking with soy flour?
- Defatted
- It must mix with fat in recipe preparation prior to adding flour.
- low-temperature baking ( avoid excessive browning)
40
When baking with a high-grainy flour, what does it need in extra quantity? and how much?
- Leaving agent
| - 12 ml baking powder/cup of flour
41
What is the advantage of using buttermilk, instead of regular milk?
A lighter texture
42
What should care about when dealing with a GF batter?
- refrigerated before baking
| - baked in a small portion
43
Give three ways to increase/ preserve the moisture of the baking product. ( hint: preparation, baking, preservation)
- extra egg or oil or fruit
- put a pan of water in the oven during baking
- keep in the freezer than the fridge
44
What should be aware when baking GF products? (3 points)
- grease the pan ahead
- lower temperature
- a longer time than usual
45
How to soften a freshly baked good?
slightly reheating by microwave
46
Which alternative flour(s) do we need specifically check the label before purchase? Why?
- 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
What are the two categories of food hypersensitivities? What are the characteristics of each?
Give three common types of each.
- 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
How to replace an egg by flaxseed?
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
How much silken tofu/ soy yogurt to substitute one egg?What is the problem when using for cookie recipes? How to deal with it?
- 50 ml
- it brings a caky and fluffy texture to cookies
- add 5 ml starch to the recipe
50
Which gluten free pseudo-cereal has a peppery flavour and is higher in protein, fibre and iron compared to other grains?
Amaranth
51
____ complement Sorghum flours
Bean
52
Which GF flour is extremely absorbent ?
Coconut flour, only use 1/6 cup for 4 muffins
53
Flax is high in ___ which allows for what 4 things?
Soluble fibre
| Allows for gel formation, retaining of moisture, spongy texture and colour
54
Which GF grain has a powdery consistency?
Millet, use in flatbreads and muffins
55
What pseudo cereal is a good source of protein, folate, copper and iron?
Quinoa
56
What would you advise someone with celiac disease when purchasing GF flours?
Not required to be fortified in folate. Purchase bean flours (soy, flour, chickpea) for high folate content
57
Which GF flours have no folate?
- Cornstarch
- Tapioca Starch
- Rice bran (crude)
58
Which GF flours have little folate?
Potato flour = cornmeal > rice flour (white)
59
Which GF flours have more iron than fortified wheat flour? How many mcg of folate in wheat flour?
Black bean flour > Chickpea flour > Soy flour
| Wheat flour = 209 mcg
60
What GF starch combines well with eggs? What is a disadvantage?
- Potato starch
| - Bland flavour, low in fibre and nutrients
61
What is used in pie crusts as a thickener?
Sweet rice flour
62
What else does tapioca do besides provide elasticity and chewiness?
Improves colour and crispness of crust
63
The purpose of eggs in recipes will determine ____
if a substitute is really necessary
64
What are the 3 main things eggs affect in baked goods?
- texture
- binding of ingredients
- leavening agent
65
Whats an example of a recipe that does not need an egg replacement? why?
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
Name the 6 common replacements for eggs in baking (FE-SS-BB)
```
Flax Seeds
Ener-G Egg replacer
Silken Tofu/Soy Yogurt
Starch and Gum
Baking powder/soda
Bananas (or other fruit)
```
67
In the Ener-G Egg replacer, starches are mixed well with 15 m + 30 ml, what other starches use the same ratio?
Cornstarch and bean flour
68
What are the dry ingredients for the Ener-G Egg replacer?
250 mL potato starch
185 mL tapioca flour
10 mL baking powder
69
To replicate one EGG (yolk and white) how much baking powder and water is added to the ener-g egg replacer?
7 mL baking powder + 30 mL water
70
To replicate one EGG YOLK how much baking powder and water is added to the ener-g egg replacer?
7 mL baking powder + 15 mL water
71
How can starch and gum be used as an egg replacer?
A blend of 1 mL xanthin gum, 10 mL potato starch and 2mL of oil
72
How can bananas and other fruit be used as an egg replacer?
1.2 ripe banana, blended until smooth
50 ml of applesauce, canned pumpkin or squash
Pureed prunes + 2mL of baking powder
73
How can baking powder/soda be used as an egg replacer?
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
___ is the most commonly used alternative to cows milk.
Soy
75
What is the problem with most soy or rice based cheese substitutes available?
Contain the milk protein casein (still lactose free)
76
Use a small quantity of __ or __ to help bind ingredients to reduce crumbing
Xanthin gum, guar gum
77
___ will produce an acceptable angel cake
Cornmeal
78
____ mixed with soy flour produces acceptable cookies
Potato flour
79
Rice flour is best used in recipes containing what? What must be increase? How can the grainy aspect be avoided?
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
Soy flour is high in ____ and baked at a lower temperature to avoid ____
fat
| excessive browning
81
Baking with flours act have a grainier texture required a larger quantity of ____
Leavening agent
| 12 mL baking powder/ 250 mL flour
82
Why do GF products keep better in freezer than refrigerator?
More moisture is preserved within the freezer.
83
How to replace the egg with flaxseeds? How to preserve?( single & a big portion)
It is good for what recipes? and why?
- 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
How much silken tofu/soy yogurt to replace an egg? Is it recommended to what recipe? and why
- 50 ml
| - cake, muffin and brownie b/c it leaves no taste.
85
Can flaxseed egg replacer be boiled? What kind of flaxseed should I choose if I want a mild taste?
- Yes
| - Golden
86
What are the ingredients in the commercial Ener-G Replacer?
250 mL potato starch/ cornstarch/ bean flour
185 mL topioca flour
10 mL baking powder
87
How to use the commercial Ener-G replacer to replace an egg? How about an egg yolk?
7 mL powder + 30 mL water = 2 yolk
| 7 mL powder + 15 mL water = 1 egg yolk
88
How to replace the egg with starch and gum?
a blend of 1mL xanthan gum : 10 mL potatp starch : 2 mL oil
89
How to replace the egg with banana and other fruits?
- 0.5 riped banana, smashed or blendeduntil smooth
| - 50 mL applesauce/ canned pumpkin or squash/ pureed prunes + 2 mL baking powder
90
How to replace the egg with baking powder? In an example of banana muffin /bread
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
When looking for alternatives to cow's milk:
What is the most common choice?
What are the other choices?
- Soy milk
| - rice, almond, nut , hemp and oat
92
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?
- 250 mL
- Milk and Alternatives
- b/c their fat and protein level are low
93
What is the usual cheese alternative in groceries?
| What kinda of addictive is usually involved?
- soy /rice-based cheese
| - casein, b/c it gives a similar texture to cheese
94
Give three examples of moderate lactose-content cheeses
ricotta, cottage, feta
95
Give three examples of low lactose-content cheeses
cream cheese, brie, cheddar ( also, parmesan, blue and swiss)
96
How is the lactose content in goat's milk?
Moderate, less than cow's milk
97
Butter and sour cream, which contains more lactose?
sour cream
98
How to call lactose-free milk?
lactaid milk
99
How to treat normal cow's milk to be lactose-free?
treat it with lactase, break the lactose into glucose and fructose, taste sweeter ( fructose)
100
How to self-prepare lactose-free milk?
Buy lactase enzyme drops ( lactaid)
| 15 dp/ L milk = break down 99% lactose
101
Why are fermented products better tolerated?
lactase is produced during fermentation, and have broken down ~30% lactose
102
What makes the difference of lactose content in cheeses?
The aging time.
| Lactose is converted to lactic acid during the ripening. The longer time >> less lactose content
103
Why is nut-butter not an acceptable alternative to peanut butter to the one who is allergic to peanut?
1. Potential contamination with peanut
| 2. in case of cross-reactivity
104
How is the lactose content in yogurt?
Moderate
105
What are the two categories of food hypersensitivities?
Food allergy & non-allergic food hypersensitivities ( food intolerance)
106
What is the cause of food allergy?
| Give four examples of food allergies
- an abnormal reaction of body's immune system
| - cow's milk, tree nuts, peanut, soy, wheat, fish, egg
107
Give three examples of food hypersensitivities
lactose, histamine, and sulphite intolerance
108
According to WAO, what is the definition of allergy?
" Hypersensitivity reaction initiated by specific immunological mechanism, where sources include food, insect stings, and medications."
