Test 2 Flashcards
bran
part of the wheat kernel/ rice kernel
• included in whole wheat flour
Endosperm
part of the wheat kernel/ rice kernel
• source of white flour
Germ
part of the wheat kernel/ rice kernel
• embryo, fat content removed
Gelatinizatoin
the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
• when heated in liquid, starch granules increase in volume, viscosity, translucency
• changes the texture and size of many foods
• process of braking down the intermolecular bonds of starch molecules in the presence of water and heat
• allows hydrogen bonding sites to engage more water (dissolves he starch granule in water)
Starch + liquid + heat =
gelatinizaton
purpose of line spread testing
To measure the liquids consistency, flow distance of a liquid with a flat surface and multiple circles. The measures are used to compare different viscositites of different products that flow.
Amylose
more creates a more opaque gel (hybrid cornstarch)
Less creates a cleared gel (tapioca), linear glucose chains
WATER SOLUBLE
Amylopectin
branched glucose chains
LESS WATER SOLUBLE
Factors that affect gelatinization
Water: must be sufficient enough for starch absorption
Temperature: gelatinize when heated above 133 F – 167 F
Timing: just long enough to reach peak viscosity
Stirring: stirring early = uniform consistency + no lumps; too long or vigorous = less viscosity
Acid: reduce ability of starches to thicken
Sugar: competes for available water, delays the onset of gelatinization, increases the required temperature
fat and protein: coats starch, preventing water absorption
known facts that affect gelatinization
Temperature, ph, agitation, other ingredients, amount of water, timing, sugar, fat/protein
What are benefits of using modified starches?
Can take extreme temperature changes, maintains quality, consistency, and creaminess
Not all have to be heated in water to expand and gel (pudding)
Have already been cooked and dried, so absorb cold water immediately and expand
Roux
a thickener made by melting butter, adding flour, and cooking on low until the ingredients are bubbling.
Slurry
a thickener made by combining starch and a cool liquid
How to make a basic white sauce (Bechamel)
Butter, Flour, and seasonings on medium, stirring add milk and boil
Where does gelatin come from?
A protein obtained by boiling skin, tendons, ligament, and/ or bones from cows and pigs with water
Sol
liquid state, colloidal particles repel
Gel
more jellylike, colloidal particles attract
Mother sauce
a sauce that serves as the springboard from which other sauces are prepared; grand leading, or major sauce, sauce used to create other sauces
Ex) béchamel, espognole, hollandaise, tomato, velouté
Small sauce
a secondary sauce created when a flavor is added to a mother sauce
dextrinization
: the breakdown of starch molecules to smaller, sweeter tasting sextrin molecules in the presence of dry heat
Retrogradation
Gel cools, seepage of water out of aging gel
Synereisis
exclusion of a liquid from a gel
Au jus
untickened served with its own natural juices
Deglaze
dilute meat decadents in a pan in order to make a gravy or sauce, typically using wine
Reduction
concentrated volume and flavor
Mirepoix
roughly chopped vegetable cut cut (onions, carrots, and celery) raw, roasted or sautéed with butter/ olive oil, flavor base for stocks, soups, stews, and sauces
Huff (chaff)
Structure of basic grains; the rough outer covering of grains; indigestible
Bran
Structure of basic grains, under the husk, the hard outer covering that protects the grains soft endosperm fiber and minerals
Aleurone Layer
Structure of basic grains, under the bran; less fibrous
Endosperm
Structure of basic grains, the largest part of the grain containing all of the grains starch; base of all flour
Germ (embryo)
Structure of basic grains, the smallest portion of the grain, and the embryo for future plant.
fat, vitamin E, minerals, B vitamins
Fractionation
breaking down of grains
Hullling
husk removed (fractionation)
Cracking
grains are broken open (fractionation)
Grinding
grains are reduced to powder
Pealing
all of part of the hull, bran and germ are removed from grain (fractionation)
Gluton
= glutenin (elasticity) + gliaden (gummies
• Content differs amoung varieties
Winter (hard):
highest I protein; durum & semolina; more gluten
• bread flour vs. All purpose flour
Spring v. Winter
: less protein, softer products – pastries, cookies, cake flour, pastry flour
instant oatmeal
during processing oats are steamed and pressed longer so they cook quicker
steel cut
made from groats ( whole grain kernels) cut into 2/3 pieces with steel blade
Old Fashioned Oats
steaming and pressing the whole groat, cook faster than steel cut
Plain flour
- used for pasta
- itailian fresh, egg, gnocci
Durum
- used for pasta noodles
- wheat semolina: egg free pasta
Type OO
- used for pasta noodles
- fresh egg pasta
Short Grain Rice
sticky, asain culture preference
hominy
Hominy is a food which consists of dried maize kernels that have been treated with an alkali in a process called nixtamalization
Refined grains
with the bran and germ removed
Whole grains
Made from the entire cereal kernel
Cytoplasm
jelly like, surrounding organelles
Plastids:
leucoplast
cytoplasm that stores starch and water
Chloroplast
pigmnet chlorphyll- carbohydrate
-cytoplasm
chromoplasts
pigment carotens or xanthophyll (orange, yellow)
- cytoplasm
vaculoes
stores water; provides turgor to plants
tuber
ginger root, potato, sunchoke
roots
beets, carrots, celery, sweet potato, turnip, parsnip, radish
bulb
chives, garlic, leek, onion, shallot
Caroteniods
with lycopenes, xanthophyll (yellow, oranges, reds)
- pigment
Chlorophyll A
pigment
- blue/green
(blanching and shocking enhances color)
Chlorophyll B
green pigment
blanching and shocking enhances color
Examples of cruciferous vegetables and benefits
Cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts
Protein Complementation
Combining of incomplete protein plant foods to obtain all essential amino acids
Ex) grains + seeds + dairy products + legumes
Nonstarchy
average of 50kcal/ serving
Ex) lettuce, asparagus, broccoli, cauliflower, cucumber, spinach, mushrooms, onions, peppers,
Starchy
average 230 kcal/ serving
Ex) corn, peas, potatoes, pumpkin, squash
examples of meat analogs
- imitations of meat products (meat substitutes)
- soy protein + other veggie proteins + nutrients
- veggie burgers, bacon, chicken nuggets
How to properly store tofu
- after opening place covered container and submerge the tofu in fresh water; change water daily
- to freeze: drain tofu and wrap tightly with plastic wrap of place in a heavy duty freezer bag
The effects of heating veggies
- changes texture, flavor, odor, color, nutrient content
- Texture: calcium salts combine with pectin to make veggies firmer (add alkaline ingredients to make softer)
- Flavor: volatile oils, organic acids, sulfur compound
Mealy Potatoes (white) :
- amylose starch
- dry, mealy
- bland
- falls apart
- bakers
- light and fluffy
- French friends, hash browns, light and airy mashed
Waxy Potatoes (red)
- amylopectin starch
- moist, waxy
- sweeter
- holds shape
- boilers
- heavy and gummy
- boiled potatoes, potato salad, creamy mashed
Why store potatoes in the dark
If exposed to sunlight photosynthesis will take place producing a bitter tastes and eventually a potentially toxic compound called solanie which if eaten in large quantities can lead to illness
- at warmer or more humid temperature they have a tendency to start to sprout of go bad
AP
As purchased
EP
Edible portion
Fruit
the edible part of a plant developed from a flower
- Named according to the origin - type and or party of flower (simple, aggregate, multiple
Simple
develops from a single ovary containing one or more carpels
Ex) oranges, grape fruits, lemons, limes
Aggregate fruits
develop from several ovaries in one flower
Ex) blackberries, strawberries, raspberries
Multiple
Formed from a cluster of developing flowers
Ex) pineapples, figs
Common Vegetables that are actually fruits
Tomatoes, squash, cucumbers, bell peppers
Protopectin
when fruits are not ripe, insoluble
pectin
fruit is optimally ripened; best for pectin levels
pectic Acid
over-ripened fruit, becomes mushy
- chemical bonds broken
- heat converts pectin to pectic acid
function and characteristic of pectin
• gel like “cement” between cell walls; firmness and structure to cells
Used for making jellies as gelling agent
NOT the same as gelatin
Emulsitifer, thickener, stabilizer, texturizer
Water holding molecules that gel
What causes oxidative enzymatic browning?
- Phenolic compounds found within cells (tannins)
- Enzymes (polyphenol oxidases)
Aka phenolase, catecholase, tryosinase - Oxygen
Cut or bruised exposed surface of fruit
* presence of all three turn clear phenolic compounds to brown (melanins)
Methods to help prevent OEB and why they work
- Add acid
- coat with sugar, water, or syrup
- antioxidants
- blanching
- cold temperature, but sealed
- vacuum packing
What is ethylene gas and function?
Stimulates respiration of fruits/ veggies which hasten ripening
What is the function of organelles in plant cells (specific to plants) & what do they contain?
- Stores water; provides turgor to plants
* Contain anthocyanins (blue/purple), saccharides, salts, organic acids (flavor)
Everything about gelatinization
process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat
