test 3 Flashcards
Generally not consumed, but can be processed into fiber supplements
husk
bran is a good dietary source of
fiber and minerals
basis for all flours
endosperm
Major nutritive contribution to endosperm
complex carbs (starch)
Contains unsaturated fats, vitamins, minerals
germ
what is the difference between whole grain flour and refined grain flour
WHOLE GRAIN FLOUR INCLUDES GERM, BRAN, AND ENDOSPERM
uses of cereal grains
flour, pasta, breakfast cereal, alcoholic beverages
pasta is made predominantly from
starch and water
list 3 types of whole grains
whole wheat, brown rice, whole grain oats
replacement of nutrients lost during processing; putting micronutrients back in
enrichment
list gluten containing grains
wheat, barely, rye
adding nutrients that weren’t there before
fortification
what Is not inherently gluten containing
oats
these crops don’t have any risk of being contaminated with gluten
GFCO
Most common method of preparation of cereal grains
the absorption method
preparation of cereal grains can be influenced by
presence/absence of bran
pH of water
desired tenderness
form of grain
ideal dry storage condition
Cool, dry place
Airtight wrappings
Will keep for 6-12 months when stored properly
• What types of grains require refrigeration?
Whole grains
Cooked grains
• What types of grains are appropriate to freeze?
Cooked, whole grains
Should not freeze uncooked grains due to protein denaturation
pasta is Generally made from semolina, which is derived from _____________
durum wheat
Higher the _____ of durum wheat, the better quality the pasta
protein content
durum is higher in WHAT, which provides good color
carotenoids
type of pasta that contains eggs
noodles
6 types of pasta
noodles, whole wheat, flavored, high protein, fresh, couscous
enrichment - replacing something lost
fortification- adding something new (only add back micronutrients)
KNOW
proper storage of pasta
dry-Tightly wrapped; cool
fresh-In the refrigerator
Refrigerated shelf life is around 1 week.
flours provide
structure, texture, and flavor
Starch, strengthens baked items, and contributes to crumb, which is influenced by
number of air cells
degree of starch gelatinization
Amount of protein coagulation
During baking, starch is broken down into 3 things
amylose, maltose, and glucose
contributes to firming of flour mixture
gluten
The ability of a baked product to rise is directly related to
protein content
purpose of gluten formation
flour is mixed with water; gliadin and glutenin combine to make gluten; gluten is elastic which allows it to expand with pressures of air, steam and CO2
expands and stretches gluten strands
kneading
Opening an oven door frequently?
steam and air escape from gluten which can cause the product to collapse
The greater the protein content the more water will be absorbed
hydration
what happens to excessive kneading in gluten formation
breaks down gluten strands so it becomes sticky and lumpy dough
Process by which the endosperm of a grain is ground into a fine powder
flour milling
where the bran and germ are removed in flour milling
breaking
flour is moved through fans to remove any additional bran (flour milling)
purifying
reduction rollers grind the product into flour
reducing
into streams based on particle size
sifting
based on the sifting results
classifying
3 types of wheat flour
whole wheat flour
bread flour- higher in gluten
white flour
what is the benefits of bread flour?
can take over-kneading
white flour that is ideal for pasta
durum
white flour that has lower protein content, higher starch content, treated with chlorine gas
cake flour
improves crumb/flavor, browns crust
milk
sweetens, increases volume, adds moistness, color
sugar
add structure, help leavening, improve color and flavor
eggs
hydrates flour, gelatinizes starch, serves as a solvent
liquid
tenderizes, increases volume, contributes to structure, flakiness, adds flavor, color, increases resistance to staling
fat
adds flavor, firms dough, improves volume/texture/crumb, prolongs shelf life
salt
increases volume, contributes to crumb/texture/flavor
leavening
during the malliard reaction..
milk
lactose + whey/casein = browning
3 types of leavening
Physical- air and/or steam
Biological- yeast, bacteria
Chemical- baking soda or baking powder
3 types of yeast
dry
fresh
Instant, quick-rising, fast-acting
most common type of yeast
dry
used in sourdough and salt-rising breads
Must be kept alive and fed
bacteria leavening
baking soda chemically yields
carbon dioxide
baking soda to flour ratio
1/4 teaspoon per cup of flour
not used alone if no acid is present
baking soda
baking powder =
baking soda + cream of tartar
too much leavening
overexpansion and collapse
Compact, dense product
too little leavening
no sufficient rising
Compact, dense product
lower atmospheric pressure =
decrease boiling points
high altitude adjustments —
increase water lost through evaporation
leavening gases tend to WHAT due to less resistance
OVEREXPAND
use less of 3 things
leavening, sugar, fat
3 leavening gases
air, steam, carbon dioxide
what temperature should you cook at for higher altitudes
higher temps
Store in metal, glass, hard plastic containers that are airtight to prevent pest contamination
how to store flour
what is the storage length for white flour
1 year
what is the storage length for whole grain flour
3 months
Sift dry ingredients together
In separate bowl, combine moist ingredients
Stir together dry and moist ingredients with a few strokes, until dry ingredients are moist but still lumpy
muffin method
4 examples of pour batters
Pancakes
Crêpes
Waffles
Popovers
4 examples of drop batters
muffins
muffin bread
coffee cakes
dumplings
3 examples of quick breads dough
biscuits
scones
unleavened breads
batters are quite thin
pour batters
batters are thicker because they have more flour
drop batters
batter contains still more flour and are usually light kneaded
doughs
What differentiates pour batters from drop batters or doughs?
the ratio of flour to liquid determines whether the mixture is a pour, drop batter, or a dough
one-celled fungus that multiplies rapidly at the right temperature and in the presence of a small amount of sugar and moisture
Saccharomyces cerevisiae
place all ingredients into a bowl at the same time
straight dough method
combine yeast with water and 1/3 of the flour and allow to ferment; after, add remaining ingredients (except salt) salt added last
sponge method
requires no kneading; once ingredients are combined, they are beaten by an electric mixer to develop gluten (hamburger buns, rolls, etc..)
batter method
used with bread-making machines
rapid mix
Fermentation causes dough to rise due to production of carbon dioxide
proofing
Describe the “optimal conditions” for bread proofing
Should be warm
Free of drafts
What purpose does “punching down” serve when preparing yeast breads?
Allows excess gas to escape
Redistributes ingredients
What do we associated with overproofing?
Product will overexpand and collapse
proper storage of yeast bread
fresh bread, refrigeration, freezing
2 fruits
avocado and tomato
2 flowers
artichoke and broccoli
2 seeds
beans and corn
2 stems / shoots
asparagus and celery
2 tubers
potato and ginger root
2 root
beet, carrot
2 bulbs
garlic and onion
2 leaves
spinach and cabbage
List 3 types of fibrous compounds that may give strength to the cell wall of a parenchymal cell
gums, cellulose, and pectins
fibrous compounds are
indigestible
Parenchymal cells are responsible for
water and starch content, flavor, color
3 types of plastids
leucoplasts, chloroplasts, and chromoplasts
stores water and other compounds; determines juiciness of fruit/veggie
vacuole
intercellular air spaces between parenchymal cells account for adding volume and crispness to fruits and vegetables
plant cells don’t fit tightly next o each other
3 pigments
carotenoids
cholorphyll
flavonoids
what 2 pigments are fat soluble
carotenoids and chlorophyll
what pigment is water soluble
flavonoids
♣ Wax coatings are used to prevent moisture loss
veggie additives
preservatives used for canned veggies
salt and sucrose
sodium bicarbondate
baking soda
makes photosynthesis possible
chlorophyll
blanching enhances green color
chlorophyll
anthocyanins
anthoxanthins
betalains
red blue
white
purplish red
Be able to list 2 potential benefits of vegetables as functional foods
good source of protein and iron
it is important to purchase the freshest vegetables and use the AMOUNT of heat, water, and time possible
smallest
surface of a veggie is sprinkled with salt to remove bitter substances
degorging
a reduction in turgor is good for WHAT during veg prep
potatoes and legumes
nutrient retention for veg
restrict water usage quick cooking methods leave sink on cut veg into larger fewer pieces cook just to point of doneness
What nutrients can increase as a consequence of vegetable preparation?
frying
increases protein from legumes by destroying certain enzymes
fiber increases as a percentage of weight
Two main considerations when preserving vegetables
respiration rate and moisture loss
the rate of carbon dioxide production over time
respiration rate
The ______ respiration rate, the more quickly the item deteriorates
faster
Cooler temperatures ___________ respiration rates
decrease
Crisper maintains ______________
moisture
escribe the three soaking methods used for legumes
overnight soak
short soak
no soak
classified according to the type of flower from which they develop
fruits
are fruits basic or acidic
acidic
responsible for firmness in fruits
pectic substance
responsible for browning and bruising in fruits
phenolic compounds
purchase of fruit depends on
appearance size color shape uniformity freedom from defects
o Why does texture quality decrease in frozen in fruit versus fresh?
cell membrane rupture when ice crystals expand during freezing
not less than 100%
juice
not less than 50
juice drink
not less than 30-40
nectar
not less than 25
ade
not less than 10
drink
fruit texture becomes softer when cooked due to
cellulose degraded
protopectin- pectin
denaturation of cell membrane proteins
Ripe fruit with high water content should be consumed within ______________
3 days
How to lengthen time spent in the refrigerator
once fruit is ripe, storage time may be increased by placing it in plastic bags punctured with air holes and then refrigerated
