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NUFD Food Science Exam 3 > Material Questions > Flashcards

Material Questions Flashcards

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1
Q

Where is the most rice consumed in the world? Cereal overall?

A

China- Rice

Cereal- South America

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2
Q

What is cereal?

A

plants that yield edible grains

Rice, Wheat, Rye, Corn.

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3
Q

Where are the main cereals consumed in the US?

A

Corn for livestock. Farm areas.

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4
Q

What are cereals composed of? What is the limiting nutritional factor?

A

Moisture- 10-14%
Contain 2/3 carbohydrates (starches and sugars)

Lysine is the limiting AA

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5
Q

Compare the protein content of cereals and that of animal products.

A

Protein quality not as high as protein in animal products (types of AA)

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6
Q

What are the three main parts of a wheat kernel, and what are they comprised of?

A

Endosperm - 83% of kernel (CHO found in endosperm)
Bran- 1.4% of the kernel (source of fiber)
Germ- makes up 3% of the kernel (source of fatty acids anv vit e)

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7
Q

Describe the thickening power of starch and the difference amylose and amylopectin make on thickening.

A

Thickening power of starch – depends on the amount of starch and kind of starch

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8
Q

What do fat,sugar,and acid do to a baked good when added as ingredients?

A

reacts with starch thus determining thickening power.

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9
Q

Describe gelatinization and retrogradation.

A

Gelatinization- Heated with water, starch granules swell when water migrates into the granule, causing an increase in viscosity

Retrogradation-Occurs after gelatinization and cooling of starch granules
Process of reforming hydrogen bonds, becoming rubbery and losing water

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10
Q

What does “waxy” refer to?

A

“Waxy” types contain higher amounts of amylopectin

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11
Q

Which starches contain more amylose and which contain more amylopectin?

A

amylose- Cereal starches from wheat and corn

amylopectin- Potato and tapioca starches

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12
Q

What effects do cooking conditions and added ingredients have on thickening power?

A

Fat – thins system because coating with fat prevents water absorption

Sugar – thins system because sugar competes with starch for water, reducing swelling

Acid – thins system because acid hydrolyzes starch

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13
Q

How do protein and fiber affect granule expansion?

A

Insoluble fiber impedes expansion (whole grains)

Protein impedes expansion (egg)

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14
Q

Describe the grain milling process. Draw a picture if necessary.

A

continuous disintegration and sieving

rollers disintegrate bran and germ
sieving separates desired portion from byproducts
endosperm sent though rollers to grind into flour and further sifted to remove reaming bran

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15
Q

What major change occurs to the quality of the grain after progressive milling?

A

depletes vitamin and mineral content

Makes flour whiter in color (remove brown bran)

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16
Q

What are the differences between hard and soft wheat?

A

Soft wheat is “weak” or low in gluten (protein) but high in starch
Easier to mill

Hard wheat has a high gluten content
10% gluten in soft wheats
15% gluten in hard wheats

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17
Q

Describe turbomilling and its purpose

A

Separated NOT by sieves BUT by turbulent air

Allows for custom blending of flours

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18
Q

What are some differences between wheat and rice kernels?

A

Rice is consumed as whole grain. Milling process doesn’t disintegrate endosperm.

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19
Q

why must you be extra careful when milling rice as opposed to milling wheat?

A

Milling process developed to not disintegrate endosperm of the seed?

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20
Q

What are the two methods for enriching rice?

A

Coat polished rice with enrichment mixture then another coat of waterproof edible film (which prevents removal of nutrients upon washing)

Parboiling whole rice grains in hot water, allowing nutrients to seep from hull, bran, germ to the endosperm (10 hr at 70oC) AKA converted rice.

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21
Q

What three vitamins (and how much) must be in rice in order to call it “enriched rice”?

A

Thiamin- 2mg
Niacin- 16mg
Iron- 13mg

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22
Q

What does pre-cooking to do increase functionality of a grain?

A

creates quick-cooking/instant variety

Internal structure has been pre-expanded to allow for quick absorption of water upon cooking.

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23
Q

What does isomerization do to corn starch/syrup?

A

isomerization by enzymes to fructose yields even sweeter syrup.

24
Q

Describe the different types of corn syrup.

A

Corn syrups
High-glucose syrups
Glucose-fructose syrups
High-fructose syrups

25
Q

What does the name “high-fructose corn syrup” imply about the components of the corn syrup?

A

that it has higher fructose levels than regular sugar (sucrose) when it’s actually the same.

26
Q

What is yeast and what is it used for in baking?

A

Single celled fungi

Leavening agent

27
Q

What are four types of yeast?

A

Active dry
Quick rise
Instant
Cake

28
Q

What three things are necessary for yeast to grow?

A

Food source + Water + Correct temperature

29
Q

What are the two different definitions for the word “Proofing”

A

testing for viability

Final rising after dough has been shaped

30
Q

Thee are four main types of flours (many others exist). What are the main difference between them?

A

Bread flour
hard wheat; high gluten; strong and elastic

Cake flour
soft wheat; low gluten; soft, smooth texture

All-purpose flour
slightly weaker than bread flour; multi-purpose

Whole wheat flour
contains gluten, but cut by bran flakes, so is heavy

31
Q

What are 8 steps to baking bread (in correct order)? Describe each step.

A

Manipulation- Kneading flour and water to develop gluten

Fermentation- Rising of the dough

Punching down- punched down shaped to pans

Proofing- Final rising after dough has been shaped

Oven spring- Temporary increase in CO2 production due to presence of heat, warm temperatures in the oven

Testing for doneness- Crust: browned
Inner structure: developed
Internal temperature: 190-200oF (90-93oC)
Sound: hollow when tapped on bottom

Cooling- Cooling the bread before cutting

Storage- Long time storage best in freezer
Short time storage at room temp, tightly wrapped

32
Q

Name the three methods of leavening.

A

Air
Steam
Carbon Dioxide

33
Q

What is the difference between baking soda and baking powder?

A

Baking Soda
Moisture, acid, and baking soda causes release of CO2
Must be baked immediately or gases will escape and leavening power lost

Baking Powder = Baking soda + acid
Cream of tartar is common acid
Only addition of moisture is needed
Double-acting reacts first with moisture and reacts again with reaches a certain temperature in oven

34
Q

Describe the four main methods of mixing baked goods.

A

Conventional: Cream fat and sugar
Stir in egg
Stir in flour in 3 parts, liquids in 2 parts

Quick Mix: Mix all ingredients
Beat with electric mixer

Biscuit/Pastry:Mix dry ingredients
Cut in fat
Blend in liquid

Muffins: Mix dry ingredients
Blend liquids
Make well in dry ingredients
Pour in liquid and mix briefly

35
Q

Draw a picture of a properly baked muffin and a picture of an improperly baked muffin. What are the four main difference between the two?

A

proper: Proper development
Muffin-top
Even, medium sized air cells
Tender crumb

incorrect: Over manipulation
Smooth, peaked top
Tunneling
Chewy, stretchy, tough

36
Q

Upon addition of ingredients to a baked good, what is the function of flour? Salt? Sugar? Oil? Baking powder?

A

Flour - bulk and gluten development/structure

Baking powder - leavening (increase volume)

Oil - flavor and cutting gluten (decrease gluten structure)

Sugar - flavor and cutting gluten (decrease gluten structure)

37
Q

What is a wheat allergy? What is Celiac’s disease?

A

allergy- Gluten protein can cause allergic reactions in some people

Celiac’s disease is the intolerance associated with consumption of gluten (often due to gliadin)

38
Q

Describe gluten, gliadin, and glutenin.

A

Gluten= Gliadin+Glutenin

39
Q

What is the main purpose of refinement of sugar?

A

extracting out the sugar from plant and remove impurities

40
Q

Name 6 sugar replacers.

A 
Aspartame (NutraSweet/Equal)
Saccharin (Sweet’N Low)
Sucralose (Splenda)
Acesulfame K (Sunette) 
Sugar alcohols (maltitol)
Neotame
Stevia/Rebiana (Truvia)
41
Q

What are the four chracteristics that must be taken into consideration when choosing a sugar replacer?

A

Sweetness Intensity
Onset of sweetness
Duration of sweetness
After taste (bitterness)

42
Q

What are the sweetness intensities of aspartame, ace K, sucralose, and saccharin?

A

Aspartame: 180 times as sweet as sucrose
Ace K: 200 times as sweet
Saccharin: 300 to 500 times as sweet
Sucralose: 600 times as sweet

43
Q

What does a sweetness profile help you determine?

A

length and intensity of sweetness

44
Q

What is Maillard Browning? How and when does it occur?

A

Non-enzymatic browning

Chemical reaction between amino acids and reducing sugar, with application of heat.

45
Q

Draw a trigyceride.

A

gylcerol, fatty acid, fatty acid, fatty acid.

46
Q

What is the difference between a solid and liquid fat?

A

Solid fats
More saturated (or trans) FAs (straight chain)
Suspension of fat crystals in oil

Liquid fats
More unsaturated (mono or poly) FAs (kinked chain)
Lack crystals

47
Q

What does the “omega” mean in omega-3 or omega-6 fatty acids?

A

Linolenic acid

48
Q

Fats aren’t all bad. Name 4 benefits of consuming fats.

A

Essential for normal growth and development
Hormone production
Healthy skin and hair
Aids in absorption of fat-soluble vitamins (ADEK)
“Satiety value”: flavor and feeling of being full

49
Q

What are the main functions of fat in foods/ And what do they depend on?

A

provides mouth feel, texture, flavor.

50
Q

What is a smoke point? What chemical compound is created at high enough temperatures from fats?

A

Smoke point is the temperature at which oil begins to degrade upon heating

Glycerol breaks down into acrolein

51
Q

How can a smoke point be preserved?

A

Fry below smoke point
Cool quickly
Strain contaminants
Store in dark, cool place

52
Q

Name 4 different oils (from 4 different sources) and describe their fat content. Which one is better for you and why?

A

vegetable, animal, and marine origin:
high saturated fat in animal.
lower saturated fat in vegetable

Vegetable oil because it is lower in saturated fat, high in omega 3, and contains omega 6.

53
Q

Tell me all you know about cholesterol. Sources? Effects on the body? Relationship to poly-mono unsaturated fats?

A

Saturated fat raises blood cholesterol more than dietary cholesterol raises blood cholesterol

Polyunsat
Found in corn, safflower, soybean oil
Lowers both good and bad cholesterol
Omega 3s found in fish oils

Monounsats
Found in olive oil and canola oil, avocadoes, sesame seeds, almonds
Lowers bad cholesterol but not good cholesterol

54
Q

What is trans-saturated fat?

A

found naturally in animal products and synthetically in oils.

55
Q

Name 6 fat replacers for baking/cooking.

A

Butter, margarine, oil, egg, dairy products
Fruit purees, baby food, fruit juice concentrate
Broth, vegetable juice, wine
Egg whites, egg substitutes
Nonfat and low fat dairy products

NUFD Food Science Exam 3 (2 decks)

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