Natural Food Components Flashcards
natural food componenets
albumin
gluten
starch
sugar
fats and oils
Albumin
Very versatile and perform various functions
Coagulation affected by temperature
Acid reduces the temperature required
Sugar increases the temperature required for coagulation to occur
Albumin - in baking
Forms the structure and shape of the product
Would collapse if it wasn’t there as they work with the gluten
Egg white is the strongest, then whole egg, then yolk
Albumin - as an emulsifying agent
Lecithin (found in the egg yolk) prevents fat and water from separating
If added too fast it can split the fat and water
Albumin - as a binding agent
Used for crumbing or in batter
Holding things together
Albumin - effect of acid
Makes the egg less stable and more likely to denature
Cream of tartar stabilises the egg when making meringue but takes longer
Albumin - mechanical aeration
Protein is stretched, forming a thin membrane that traps air bubbles
Mesh structure stabilises the air bubbles so it stays a foam
Air expands when cooked
When temperature is hot enough it sets the egg protein
Gluten
Is a protein that can only be formed when flour is mixed with liquid
Creates strength and elasticity - the springing back of dough
Mechanical action creates gluten - the more you knead the stretchier it becomes
Helps things hold their shape - pasta
We fold in flour gently so as not to create gluten in things such as biscuits and muffins
Starch
Provides structure for things to hold their shape
Prevents collapsing
Absorbs moisture - important for binding
Thickens by absorbing liquid in the presence of heat
Brown when heated - causing changes in colour and sweetness
Starch - dry heat
Dextrinization occurs through grilling, baking and toasting
Occurs only on the surface of the products
Toasting bread, baking a loaf of bread
Starch - moist heat
Gelatinisation occurs when starch and a liquid are heated
Changes the texture of products
Gravy, custards, white cheese sauce, cooking of pasta, potatoes or rice
Sugar
Sweetener
Added to savoury foods to soften the dominating flavours
Activator, for yeast fermentation, helps to produce CO2 which causes leavening
Tenderiser, absorbs liquids in cakes which stops the flour from absorbing it and creating gluten
Helps to retain moisture, extends skelp life of baked products
Stops curdling - raises coagulation temperature so they set slower giving a smoother product
Preservation - inhibits microbial growth
Stabiliser - beaten egg into meringue
Sugar - dry heat
Browning - when dry heat is applied to the sugar browns and crystallises leading to crunchy tops of cakes or crusts
Sugar - aeration
Assists in creating air pockets when beaten with butter
Makes the product lighter and fluffier
Fats and Oils
Fats are solid and room temp and oils are liquid at room temp
Gives rich, creamy texture to foods
Adds moisture to cakes
Smooth feel to foods
Tenderness to foods
Enhances flavour - sesame oil, butter, olive oil
Prolongs shelf life
Texture
Fats and oils - aeration
They trap air which expands when heated like creaming butter with sugar
Fats and oils - heat transfer
Helps transfer heat when cooling meals
Maillard reaction occurs and meat is stopped from drying out
