Quiz 4

Question 1

What is gluten

Answer 1

• A protein formed from 2 different proteins:
  
  • gliadin
  • glutenin

Question 2

What is better about sourdough?

Answer 2

• Tastes better
• More nutritious
• Longer shelf-life
• Natural preservatives

Question 3

When are breads not sourdough

Answer 3

• Look for missing/doesn’t belong in ingredients
  
  • vinegar
  • not made from sourdough culture

Question 4

Emmer

Answer 4

• crossing of wild grass and einkorn wheat
• used by egyptians

Question 5

Wheat cultivar for bread flour

Answer 5

• hard red spring wheat
  
  • high protein
  • grown on great plains
  • exported to over 70 countries
  • flour blending

Question 6

wheat domesticated

Answer 6

• 10,000 yrs ago
  
  • Important traits: seed size and non-shatterable

Question 7

Importance of using filtered H₂O

Answer 7

Tap H₂O contains chlorine, kills microbes

Question 8

Initial mixing of H₂O and flour

Answer 8

• 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

Question 9

What does salt provide

Answer 9

• Flavor and charge shielding
  
  • creates more stable sourdough

Question 10

Sourdough starter

Answer 10

• Enrichment using only flour & H₂O, sometimes juice
• Provide leavening and flavor
• 3-14 days to make

Question 11

How is a starter your pet

Answer 11

• Feed every week
• discar most, feed h2o and flour
• used to build double starter

Question 12

Primary microbes

Answer 12

• 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

Question 13

Sourdough process

Answer 13

1. Make double starter from mature starter
2. mix flour and water
3. add salt and double starter
4. knead 10-15 min
5. ferment in large contaienr
6. punch down(optional)
7. form into loaves
8. proof (2nd ferm.)
9. bake

Question 14

Importance of hot oven to crust formation

Answer 14

• 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

Question 15

Milk contains

Answer 15

• lactose
• casein
• many fatty acids

Question 16

primary sugar in milk

Answer 16

lactose

Question 17

what is lactose made of

Answer 17

• galactose
• glucose

Question 18

what are sugars in galactose connected by

Answer 18

• beta (1-4) glycosidic bond
• broken by beta-galactosidase
  
  • not everyone makes this enzyme

Question 19

primary protein of milk

Answer 19

• casein
  
  • found as casein micelles->very polar
  • other proteins-serum proteins

Question 20

many fatty acids

Answer 20

• 3.4-3.6% fat in whole milk

Question 21

Cheese dates back to

Answer 21

• 5000-6000 BC
  
  • way to preserve milk

Question 22

Pasteurization

Answer 22

doesn’t impact casein, impacts whey proteins (denaturation)

Question 23

cheese is a ________ product

Answer 23

• value-added
  
  • fermentation enhances value of ingredients
  • aroma/flavor reflects local climate/terrain
    
    • grass fed vs grain-fed cows

Question 24

3 Stages of cheese production

Answer 24

1. coagulation of casein
2. separate curds from whey
3. aging

Question 25

Coagulation of casein

Answer 25

• separates curds from whey
• can be due to addition of rennet
  
  • enzymes from ruminant stomachs
• can be due to acidification by lacid acid bacteria

Question 26

enzymes that degrade proteins

Answer 26

proteolytic

Question 27

2. separate curds from whey

Answer 27

• curds contain casein and milk fat
• whey continas serum proteins that remain in solution at pH4.6
  
  • also lactose
• curds collected, salted , heated, pressed

Question 28

3. Aging

Answer 28

• further fermentations/chem. rxns
• secondary fermentation
• molds and bacteria (&mites) colonize overtime
  
  • related to marine bacteria-salt

Question 29

bleu cheese

Answer 29

• aged in humid caves
• stabbed w/ needles to introduce O₂
  
  • penicillium roqueforti

Question 30

why is cheddar orange

Answer 30

• 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