Quiz 4 Flashcards
1
Q
What is gluten
A
- A protein formed from 2 different proteins:
- gliadin
- glutenin
2
Q
What is better about sourdough?
A
- Tastes better
- More nutritious
- Longer shelf-life
- Natural preservatives
3
Q
When are breads not sourdough
A
- Look for missing/doesn’t belong in ingredients
- vinegar
- not made from sourdough culture
4
Q
Emmer
A
- crossing of wild grass and einkorn wheat
- used by egyptians
5
Q
Wheat cultivar for bread flour
A
- hard red spring wheat
- high protein
- grown on great plains
- exported to over 70 countries
- flour blending
6
Q
wheat domesticated
A
- 10,000 yrs ago
- Important traits: seed size and non-shatterable
7
Q
Importance of using filtered H2O
A
Tap H2O contains chlorine, kills microbes
8
Q
Initial mixing of H2O and flour
A
- Forming gluten from gliadin and glutenin
- Amylase hydrolizes starches to sugars-maltose primarily
- protease hydrolizes proteins to amio acids & reform gluten
- 15-20 min incubation
9
Q
What does salt provide
A
- Flavor and charge shielding
- creates more stable sourdough
10
Q
Sourdough starter
A
- Enrichment using only flour & H2O, sometimes juice
- Provide leavening and flavor
- 3-14 days to make
11
Q
How is a starter your pet
A
- Feed every week
- discar most, feed h2o and flour
- used to build double starter
12
Q
Primary microbes
A
- lactobacillus sanfranciscensis
- heterofermentive, acetic acid
- utilize maltose, excrete glucose
- above 35 degrees, >ph 3.5, sensitive to salt
- caudida milleri, saccharomyceses exigaus
- wild yeast
- cant metabolize maltose, can glucose
- prefer growing room temp
- inhibited by acetic acid levels
13
Q
Sourdough process
A
- Make double starter from mature starter
- mix flour and water
- add salt and double starter
- knead 10-15 min
- ferment in large contaienr
- punch down(optional)
- form into loaves
- proof (2nd ferm.)
- bake
14
Q
Importance of hot oven to crust formation
A
- numorous chemical reactions, including maillard rxn
- 2-acetyl-1-pyrroline
- low odor threshold
- formed in maillard rxn
- Hunmid heat is important (add water in pan to oven)
- allows bread to expand before it dries out, forms crust
15
Q
Milk contains
A
- lactose
- casein
- many fatty acids
16
Q
primary sugar in milk
A
lactose
17
Q
what is lactose made of
A
- galactose
- glucose
18
Q
what are sugars in galactose connected by
A
- beta (1-4) glycosidic bond
- broken by beta-galactosidase
- not everyone makes this enzyme
19
Q
primary protein of milk
A
- casein
- found as casein micelles->very polar
- other proteins-serum proteins
20
Q
many fatty acids
A
- 3.4-3.6% fat in whole milk
21
Q
Cheese dates back to
A
- 5000-6000 BC
- way to preserve milk
22
Q
Pasteurization
A
doesn’t impact casein, impacts whey proteins (denaturation)
23
Q
cheese is a ________ product
A
- value-added
- fermentation enhances value of ingredients
- aroma/flavor reflects local climate/terrain
- grass fed vs grain-fed cows
24
Q
3 Stages of cheese production
A
- coagulation of casein
- separate curds from whey
- aging
25
Coagulation of casein
* separates curds from whey
* can be due to addition of rennet
* enzymes from ruminant stomachs
* can be due to acidification by lacid acid bacteria
26
enzymes that degrade proteins
proteolytic
27
2. separate curds from whey
* curds contain casein and milk fat
* whey continas serum proteins that remain in solution at pH4.6
* also lactose
* curds collected, salted , heated, pressed
28
3. Aging
* further fermentations/chem. rxns
* secondary fermentation
* molds and bacteria (&mites) colonize overtime
* related to marine bacteria-salt
29
bleu cheese
* aged in humid caves
* stabbed w/ needles to introduce O2
* penicillium roqueforti
30
why is cheddar orange
* light orange
* cows had diet high in beta-carotene
* dark orange
* annatto is added
* market as high quality evem though made from low quality milk